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Browse our wedding-breakfast
Starter
A selection of sourdough and ciabatta served with butter
Basil marinated chicken fillets served on a salad of fresh tomato and mozzarella dressed with rich balsamic and olive syrup.
Scottish smoked salmon and avocado timbale served with tomato salsa and frisee lettuce and olive oil.
Chicken and pistachio roulade served warm with seasonal salad leaves and a crisp pancetta sherry shallot dressing.
Hand-picked Cornish crab Ballentine on crushed avocado with micro herb salad.
Open tartelette of crisp filo pastry with asparagus and caramelised onions, rocket, parmesan and drizzled with a balsamic syrup.
White wine and fennel poached king prawns with spicy mango relish and fresh seasonal salad.
Slow roast tomato and mozzarella puff pastry parcel with basil pesto and spinach.
Creamed smoked chicken mousse and baby vegetable velouté topped with crisp ciabatta.
Roasted butternut and spinach served on a charred Portobello mushroom with wild rocket and a basil pesto dressing.
Main
Hot-roasted salmon Nicoise with new potatoes, wilted rocket, green beans, anchovies’ fillets, and quail eggs with a light mustard and basil dressing.
Free range corn fed roasted chicken breast with crisp Maris Piper potatoes, seasonal vegetables with champagne tarragon velouté.
Wild mushroom and spinach filo pastry parcels served on polenta and tarragon cakes finished with a tomato and shallot salsa.
A shoulder of Kentish beef ragout topped with crisp puff pastry is served with fresh mash, caramelised shallots, and braised vegetables.
Madeira chicken with a parcel of French green beans, mushroom duxelle, and champ mash.
Kentish pork sausages with a wild flower honey whole grain mustard mash served with caramelised onion sauce and crisp vegetables.
Baked vegetable strudel with a creamy basil sauce, strips of seasonal vegetables lightly seasoned and bound in filo pastry.
dessert
Chocolate sensations, duo of chocolate and raspberry (V GF)
Vanilla crème Brulee with fresh berries (V GF)
French apple tartelette with Chantilly cream and fresh raspberries (V)
Individual Eton mess layers of meringue, strawberries, Chantilly cream and drizzled with coulis (V GF)
Vanilla cheesecake topped with a wild berry compote (V DF GF)