Rococo - Plated Menu
Starters
Griddled
asparagus with tarragon hollandaise, quails egg &
a parmesan wafer
Goats
cheese and walnut gallette with balsamic dressing
Griddled
Mediterranean vegetable & aubergine caviar timbale
with roasted cherry tomato
sauce
Caramelised
pear & Roquefort salad with
walnuts tossed in an anchovy dressing
Seared
scallops on a crispy lettuce chiffonade with sweet mango
chilli jam
Griddled
peppered tuna on a baby spinach
salad with lemon dressing
Mains
Lamb
rack on a potato cake with sorrel, baby carrot &
leek served with a pea & mint froth
and a light jus
Fillet
beef on a celeriac puree bed served with
a green pepper sauce topped with caramelised baby onions
Pan
fried sea bass with fennel, sautéed new potatoes
and baby spinach served with a salsa verde
Roulade
of chicken breast filled with mushroom and pistachio
sat on a bed of steamed
vegetables served with a champagne cream sauce
Trio
of Lamb
Roasted rolled shoulder turned in a burgundy
jus
Herb butter stuffed cutlet
Lamb & rosemary sausage with onion compote
All served with roasted vine tomatoes and
pomme fondant
Roasted
duck breast on a nest of fried noodles with a julienne
of carrot and mooli with a
drizzle of light garlic soy, chilli ginger plum compote
and a sesame praline crisp
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Rococo - Plated Menu
Desserts
Orange
& passion fruit tart
Coffee panacotta with chocolate chards and
an orange couli
Tarte
tatin with a calvados crème Anglais
Pear poached in vanilla & Goldschlager sat on
a hazelnut shortbread with a rich chocolate sauce
Cardamom
& rosewater rice pudding
Chocolate pancake filled with chestnut cream and a scoop
of chocolate ice cream with a raspberry coulis
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plated menu
