FN50 Dinner Menu

Trio of starters:  lamb kebab and cucumber mint; saffron prawn with coconut rösti and smoked salmon noodle salad

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Slow cooked Jacob’s ladder of beef with mushrooms, presser of potato and truffle, aubergine, carrot and rich veal jus

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Praline almond mousse, green tea crème, mango and cardamon jelly, mango coulis

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Tea, coffee and petit fours

 

Vegetarian Starter & Main Course Options

Pumpkin and quinoa timbale with artichokes, sun blushed tomatoes and with pepper salsa

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House made ravioli of beetroot, on a bed of onion compote with lemon butter sauce

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Please note:  Dietary requirements must be pre-booked prior to the event, should the hotel not be informed of your requirements then regrettably they may not be able to accommodate them on the day of the event.