Pretzel-coated Thai sweetcorn, leek
and coriander cake
Roasted pepper and beansprout salad
Sweet chilli sauce
*
Supreme of chicken filled with a confit
quail and tarragon mousseline
Roast new potatoes
Baton vegetables
Asparagus and mustard sauce
(Vegetarian option pre-ordered only)
Spinach, Portobello mushroom
and chestnut Wellington
Roast new potatoes
Baton vegetables
Asparagus and mustard sauce
*
Lemon yoghurt slice with cream
*
Coffee

HIGH TABLE
Pretzel-coated Thai sweetcorn, leek
and coriander cake
Roasted pepper and beansprout salad
Sweet chilli sauce
*
Supreme of chicken filled with a confit
quail and tarragon mousseline
Roast new potatoes
Baton vegetables
Asparagus and mustard sauce
(Vegetarian option pre-ordered only)
Spinach, Portobello mushroom
and chestnut Wellington
Roast new potatoes
Baton vegetables
Asparagus and mustard sauce
*
Lemon yoghurt slice with cream
*
Coffee

HIGH TABLE
Capricorn goat’s cheese, honeyed asparagus
and apricot puff pastry tart, heritage beetroot
and apricot and herb relish
*
Pan-fried fillet of Castle Estate beef
in garlic and thyme
Wild mushroom and basil fricassee
Horseradish, sweet potato and leek terrine
Bouquetière of fresh seasonal vegetables
Chianti jus and béarnaise
(Vegetarian option pre-ordered only)
Lentil and vegetable scotch hen’s egg,
brioche of polenta, griddled eggplant,
red onion and rocket
Bouquetière of fresh seasonal vegetables
Béarnaise sauce
*
Peach and raspberry salad
Vanilla ice cream and shortbread
*
Spanish cheeseboard in SCR
*
Coffee

Chilled butternut squash, watercress
and goat’s cheese soup
*
Peppercorn and whiskey-glazed sirloin steak
Horseradish and chive butter
Chunky chips
Stuffed plum tomato
Sautéed mushrooms
Diane sauce (A)
(Vegetarian option pre-ordered only)
Cauliflower, baby spinach and sweet potato
saag aloo, basmati rice timbale
Stuffed plum tomato
Sautéed mushrooms
Cucumber raita
*
Raspberry and peach syllabub
Shortbread (A)
*
Coffee