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Starters

 

Gin and citrus cured salmon with crème fraiche, roasted beetroot, dill, blood orange/orange segments

 

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Goat’s cheese and red onion tarte tatin (v)

 

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Mains

 

Slow-roasted lamb shoulder, fondant potato, glazed chantenay carrots, red current gel, parsnip puree, lamb jus

 

 

Mushroom and chestnut en croute, vegan dauphinoise, fine beans, mushroom jus (ve)

 

 

Desserts

 

Vanilla Crème Brulee with rhubarb compote, poached rhubarb, dried raspberry, mint leaves and biscuit

 

 

Layers of tiramisu with piped mascarpone, pistachio mascarpone, tuille, crushed pistachios and chocolate shavings

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We can’t wait to share this delicious journey with you!​

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Inspired by Jordon’s love of food (as a chef!) and Laura’s love of eating it, we’ve specially designed our wedding menu to bring together some of our favourite flavours and pay homage to Laura’s Italian heritage.

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Buon appetito!

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