Catering – Dishes

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Crab with Red Pepper Mousse, Basil Gel, Kiwi, Papaya and Lemon Tuile

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Seared Wood Pigeon with Warmed Beetroot Salad, Fennel, Walnuts, Rocket & Blackberry Sauce

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Seared Wood Pigeon Breast with Warmed Green Bean, Rhubarb and Satsuma Salad, Toasted Almonds and Sultanas.

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Creamed Goats Cheese with Variations of Beetroot, Toasted Walnuts & Rocket Gel

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Passionfruit Parfait with Lychee & Pineapple Salsa, Mango Coulis, Coconut Ice Cream and Coconut Shortbread

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Butterscotch Cheesecake with Almond Honeycomb, Toasted Oat Biscuit Crumb, Caramelised Banana and Chocolate Ice Cream


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