autumn/winter menu example

GRAZING PLATTER

OLIVES,  STUFFED PEPPERS, ROASTED RED PEPPERS, ZUCCHINI +  EGGPLANT IN LOCAL OLIVE OIL, HUMMUS, DIPS, SALAMI, PROSCIUTTO, SEASONAL FRUIT, ARTISAN CHEESE, PORK RILLETTES, TERRINE, PICKLES, CRUSTY SOURDOUGH BREAD ​

CANAPÉS

MUSSELS IN WINE & HERBS
HELLENIC LAMB BALLS
ROASTED PUMPKIN, THYME + FETTA TART
SPANAKOPITA
LAMB RIB WITH CHIMMI CHURRI  
BEEF BAO BUN  
CRISPY CHICKEN RICE PAPER ROLL 
CARAMELISED PORK BELLY
CHILLI POPCORN CHICKEN
 TAPIOCA SQUID & LIME
SMOKED BEEF SHORT RIBS  
JERK CHICKEN BITS
GOAT CURRY
SPICED CHICKPEAS + PASSATA  
CAULIFLOWER + CHEESE FRITTERS  
PORK AL PASTOR TACOS  
NETTLE FRITTATA + BEETROOT RELISH

feasting plates to share

LAMB RIBS
CLASSIC ROAST CHICKEN, TARRAGON + WINE 
ROASTED PORK BELLY AND JUS
12 HOUR ROASTED GOAT
12 HOUR ROASTED LAMB SHOULDER  
WHOLE BAKED FISH (SEASONAL FISH)
​MUSTARD, CAPERS + PEPPER CRUSTED BEEF
LAMB SHANKS + POLENTA
BEEF POT PIE
​  

SEASONAL GREENS, MUSTARD + OLIVE OIL
ROAST PUMPKIN WITH PEPITAS + TAHINI
CRUNCHY ROSEMARY POTATOES + LEMON
HELLENIC ANCIENT GRAIN SALAD
ROASTED HEIRLOOM CARROTS + HONEY LABNE
BAKED PARSNIP, SPROUTS + BEETROOTS
PARSNIP PUREE CREAMY MASH
ROASTED CAULIFLOWER, PESTO + ALMOND FETA CRUMB  
FENNEL, APPLE AND CABBAGE SLAW  
​BAKED SPROUTS, CRUMBS + PANCETTA
BAKED LEAKS, BEETROOT + WALNUTS SALAD

DESSERTS

PETITE FOURS  
DOUBLE CHOCOLATE SALTED BROWNIE
MIDDLE EASTERN ORANGE SYRUP + PISTACHIO CAKE
MERINGUES  + CITRUS CURD + GINGERNUT CRUMBS
WHITE CHOCOLATE MUD CAKE
BURNT FIG SEMI FRODDO
​BACLAVA  
PEAR + ALMOND TART
​LEMON CURD TART