A little more intricate, a little more elevated.
Two courses £70.00pp
Three courses £82.00pp
Add 6 x canapes £19.00pp
Snapshots of September menus. Ingredients will vary seasonally.
Starter
Carpaccio of Cornish beef, pickled mushrooms, black truffle foam, Cornish gouda tuille
Cornish Yarg, nettle and lemon ravioli, french beans with pine nut and Cornish seaweed butter
Cauliflower roasted in coconut, fennel seeds and almond, carraway carrot puree, pickled grapes, cauliflower leaf fritter
Salmon crudo, freshly grated wasabi cream, pickled fennel, sesame cucumber
Seared scallop, fennel pakora, pickled date puree, apple raita slaw
Main
Pan-seared bream, Cornish nduja and butternut arancini, salsa verde, grilled broccoli and marinated broad beans
Beef fillet, carrot puree, truffled pommes ana, braised oxtail croquette, charred baby carrot, madeira sauce
Grilled chicken breast, chicken & black garlic cacciatore ravioli, hen of the woods mushroom, chicken sauce split with tarragon oil.
Roast duck breast, crispy polenta, fennel puree, duck leg in filo, elderberry wine reduction, chard in garlic butter
Roast hake fillet, Cornish lobster agnolotti, bisque split with basil oil, creamed and roast celeriac, crispy kale
Roast lamb cutlet, potato gnocchi, roasted romano pepper and almond puree, pulled neck fillet, grilled tenderstem, pumpkin seed pesto
Slow braised Sichuan pork belly, salt and pink pepper scratchings, pak choi with miso and sesame, compressed sticky rice with crispy chilli oil
Dessert
Cereal milk panna cotta, bitter chocolate ganache, popcorn & pretzel crunch
Apple, polenta and olive oil cake, granny smith granita, pickled toffee apples, walnut chutney
Passionfruit chocolate tart with raspberry & pistachio macaron, chocolate crumb
Add
Additional canape £2.50pp
Da Bara breads, Trewithan dairy butter £2.50pp
Pre-laid table nibbles: olives, pitta, whipped feta & muhammara dip £6.00pp
Additional side dish £4.00pp
Tea & coffee station £2.50pp
Evening food from £9.00pp
One dish choice for all guests, and one for known guests with dietary requirements. Costs are inclusive of VAT, chefs, waiting staff, catering event coordinator as well as plain tableware.
Prices are based on guest count of 80+. Lower head count will result in higher pp figures due to fixed costs.
