Buffet Menu: 3 Mains 4 Sides, 3 Desserts

Slow-Cooked Lamb Shoulder with Harissa Preserved Lemon and Toasted Pistachios

Beef Striploin Pepper-Crusted with Garlic Confit and Red Wine Jus

Peri-Peri Spiced Chicken Thighs with Charred Lime and Fresh Coriander

Sticky Gochujang Pork Belly

Portobello Mushroom Caps with Sun-Dried Tomato and Pine Nut Tapenade

Whole Champagne Ham with Orange Maple Glaze served with Dijon Mustard

Hot Smoked Salmon with Lemon-Caper Dressing

Rosemary and Rock Salt Roasted Gourmet Potatoes

Creamy Potato Gratin with Gruyere and Garlic

Roasted Carrots with Coconut Yoghurt Harissa and Dukkah

Maple-Glazed Brussels Sprouts with Toasted Almonds and Chilli Flakes

Honey-Roasted Kumara with Feta, Pumpkin Seeds, and a Citrus Drizzle

Lentil Salad with Roasted Beets Goat Cheese and Balsamic Glaze

Mediterranean Israeli Couscous Salad with Chickpeas, Tomato, Olives, Red Onion, Basil & Feta

Rocket and Sweet Pear Salad with Candied Walnuts and Parmesan

Roasted Cauliflower Salad with Turmeric Tahini Dressing and Toasted Sunflower Seeds

Mixed Seasonal Greens with Green Goddess Dressing and Toasted Pumpkin Seeds

Caprese Salad with Tomatoes Basil Bocconcini Pearls and Balsamic Reduction

Classic Tiramisu with Coffee-Soaked Biscuits and Mascarpone

Churro Bites with Cinnamon Sugar and Salted Caramel Dip

Dark Chocolate Mousse cups with Almond Crumble and Gold Dust

Coconut Panna Cotta with Passionfruit Gel and Toasted Coconut Flakes

Deconstructed Eton Mess with Cherry Compote and Meringue Shards

Baked Lemon Tartlets with a Citrus Glaze

Macarons in a Selection of Seasonal Flavours