Chef Daniel Daniel

Pan Seared Scallops With A Pumpkin Puree, Soy Mayonnaise And Charred Lime

Venison Carpaccio, Charred Orange, Pickled Red Cabbage And Horseradish Cream

Pork Belly With Piccalilli Jell, Charred Apple, Red Cabbage, Red Wine Jus Topped With Crackling

Mussels Au Gratin Topped With A Dulce Butter And Charred Sourdough

Pan Seared Lemon Sole With A Clarified Butter, Sauteed Samphire And Crushed Potato

Confit Duck With Potato Roti, Plum And Red Wine Reduction And Seasonal Veg

Venison Haunch Steak With Sauteed Spring Greens, Wild Mushrooms, Figs And Charred Butternut Squash With Forestier Sauce

Pork Medallions With A Wholegrain Mustard Mash, Charred Apple, Pork And Cider Sauce And Seasonal Veg

Tiramisu With Cream

Sticky Toffee Pudding With Salted Caramel Sauce And Ice Cream

Lattice Wrapped Chardonnay Baked Pear With Persimmon Fruit Sorbet

Cheese Board With An Assortment Of Artisan Cheeses And Crackers(V)

Flat Breads

Grilled Halloumi

Tzatziki

Houmous

Chicken Skewers

Lamb Skewers

Olives

Sun-Dried Tomato

Artichoke

Greek Salad

Yamista's - Roast Tomatos And Peppers Stuffed With Rice And Fresh Herbs

Fried Potato Wedges Topped With Fetta

Keftedes - Traditional Greek, Meatball In At Tomato Sauce

Fried Salt And Pepper Squid

Lemon, Chive And Yoghurt Marinaded Grilled Chicken Wings

Lemon Bougatsa

Loukomadies Greek Doughnuts

Fresh Fruits, Greek Youghurt And Honey

Cheese Board With An Assortment Of Artisan Cheeses And Crackers(V)

Mini Chocolate Cheesecake On A Pistachio Base

Broccoli And Stilton Soup

Prawn Cocktail Salad

Smoked Mackril And Chilli Pate And Sourdough Crostini

French Onion Soup

Honey Glazed Gammon With Charred Orange

Top Side Of Beef

Chicken With A Herb Crust

Yorkshire Puddings

Seasonal Veg

Sage And Onion Stuffing

Roast Potatoes

Pigs In Blankets

Gravy And Variety Of Sauces

Cheeseboard

Savingnon Blanc Poached Pear

Chocolate Torte

Orange And Glazed Pecan Cheesecake

Chicken Skewers Marinated In Spicy Jerk Seasoning

Prawns Coated In Coconut Flakes And Fried Until Golden, Served With A Tangy Mango Dipping Sauce

Deep-Fried Fritters With Chopped Conch, Bell Peppers, And Spices, Served With A Zesty Dipping Sauce

Roasted Pork Chops Marinated In A Rum Glaze With A Sweet Potato Mash, Sauteed Green Beans And A Spiced Rum Sauce

Chicken Thighs Simmered In A Flavorful Jamaican Curry Sauce With Potatoes And Carrots

A Hearty Mix Of Rice And Beans Cooked In Coconut Milk With Caribbean Spices, Served With Plantains

Moist And Decadent Coconut-Flavored Cake Soaked In A Rum Glaze

Mango Cheesecake (V)

Spiced-Pear Mini Pavlovas

Beef Burgers With Caramelized Onions

Grilled Chicken Skewers With Bbq Sauce

Marinated Beef Skewers

Grilled Portobello Mushrooms (For Vegetarians)

Pulled Pork Sliders

Barbecue Glazed Ribs

Grilled Prawn Skewers With Garlic Butter

Vegetable And Tofu Skewers (Vegan-Friendly)

Vegan Burgers

Cajun Spiced Chicken Thighs

Corn On The Cob With Chili Butter

Creamy Rainbow Coleslaw

Garlic And Herb Potato Wedge

Grilled Vegetable Skewers(Vg)

Caprese Salad Skewers(Vg)

S’mores Station

Grilled Pineapple With Cinnamon And Honey

Fruit Platter

Mini Fruit Tarts

Cup Cakes

Mussels Au Gratin Topped With A Dulce Butter And Charred Sourdough

Heritage Vegitable Rainbow Terrine With Toasted Onion Bread, Apricot Chutney Pickled Cucumber And A Smoked Garlic And Onion Dressing

Cured 28 Day Aged Welsh Sirloin Steak With Roasted Shallots, Carrot Puree, Sauteed Balled Potatoes And A Port Jus

Chorizo And Chickpea Ragu Topped With Sauteed Samfire And Pan Seared Hake Topped With A Charred Lemon And Lemon Butter

Welsh Venison Medalion On A Roasted Garlic Mashed Potato, Roasted Baby Heritage Carrots, Wild Mushrooms, Cranberry Compot And Served With A Sherry Sauce

Wild Mushroom And Truffle Rissotto Topped With A Purple Heritage Carrot Crisp, Toasted Foccaccia And A Pea And Basil Oil. Vg

Rose Poached Pears On A Apple Sorbet, Topped With A Pistachio Tuile

Key Lime Cheesecake With Candied Lime Served With Meringue And A Raspberry Compot

Apple Pie Served With A Maple Crème Anglaise

Burrata, Roast Vegetables, Cherry Tomatoes And Pine Nuts (V)

Mushroom & Mozzarella Arancini (V)

Prosciutto And Charred Pear Bruschetta's

Venison Carpaccio With Sauteed Wild Mushrooms, Sauteed Balled Pear Topped With A Parsnip Crisp

Lamb Meatballs, In Fresh Basil Tomato Sauce

Tagliatelle Pasta With Black Truffle Butter And Parmesan Cheese (V)

White Wine And Mixed Woodland Mushroom Risotto (V)

Homemade Vegetarian Pizzas (V)

Mixed Seafood Linguini, Calamari, Prawns, Mussels

Creamy Beech Smoked Bacon Carbonara

Pan Fried Seabass Caponata

Chicken Saltimbocca

Creamy Mushroom Tagliatelle (V/Ve)

Mixed Berry Panna Cotta (V)

Classic Tiramisu (V)

Chocolate Fondant And Vanilla Ice Cream (V)

Strawberry Melba Mess (V)

Panna Cotta With Raspberry (Ve)

Prosciutto And Charred Pear Bruschetta's

Roasted Cherry Tomato, Beetroot And Red Onion Chutney Bruschetta

Mini Quiche Lorraine

Mini Quiche With Olives, Sundried Tomatoes And Fetta

Prawn Mousse With A Mango, Chilli And Lime Salsa Topped Blini

Truffled Mushroom Mousse With Sauteed Wild Mushrooms, Roasted Celeriac And Truffle Oil Topped Blini

Smoked Salmon And Cream Cheese Mini Wraps

Cucumber And Cream Cheese Finger Sandwiches

Spiced-Pear Mini Pavlovas

Assorted Macarons With Different Fillings And Flavours

Mini Fruit Tarts

Chocolate-Dipped Strawberries

Scones With A Burst Of Lemon And Blueberry Flavours

Traditional Scones Served With Clotted Cream And Strawberry Jam