FN50 Dinner Menu

Farm goat cheese with truffle cheesecake served with onion compote, smoked duck, blood orange and crispy bacon dust


Beef fillet with duo of fondant potato, truffle potato presser served with Savoy cabbage, onion compote, young vegetables, purple mash, and sherry coulis


Chocolate fondant with soft caramel centre served with vanilla and raspberry crème Anglaise


Tea, coffee and petit fours


Vegetarian Starter & Main Course Options

Parcel of mozzarella, asparagus and sun–blushed tomatoes, served with fresh figs and balsamic glaze

“Millefeuille” of aubergine with onion compote, brie cheese, ratatouille, kale, baby carrot and tomato sauce

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.