Set Menu
*sample function menu only.
ENTREE
Salad of Smoked Duck Breast
Pear, Walnuts, Vino Cotto
Blue Swimmer Crab Mousse
Truffle Oil Crouton, Frisee
MAIN COURSE
Slow roasted Pork Loin
Fig & Prune farce, Sherry Deglaze
Beef Tenderloin
Sage & Mushroom Duxelles in Puff Pastry served with colcannon & wilted Asian greens
DESSERT
Soft Centred Chocolate Pudding
Clotted Cream
Almond Tuille Basket
with Macerated Blueberries, Cointreau Ice Cream
Petits Fours, Filtered Coffee
Please advise at the time of booking of any allergies or dietary requirements.