Canapes 

To be served after the ceremony to stop stomachs rumbling!

 

Main Meal

 

To Start 

 

Thailand 

Spicy Thai crab salad, lemongrass and mango 

 

Argentina 

Beef Fillet carpaccio, chilli fennel rub, chimichurri sauce 

 

Vietnam  (V)

Vietnamese rice paper rolls, nuoc cham dipping sauce 

 

Main course 

 

Cornwall 

Fillet of cod, basil pesto crumb, vermouth butter sauce, garlicky dauphinoise. 

 

New Zealand 

Slow roasted hogget (lamb), sumac and mint. Watercress, almond and mint pesto, 

new potatoes, summer herb gremolata. 

 

Chile (V)

 Eggplant milanesa, chimichurri aioli, new potatoes, summer herb gremolata 

 

All served with 

Sweet sour fennel, carrots, saffron 

Wilted greens, caramelised garlic butter 

 

Dessert

 

We will be serving a dessert buffet along with a cheese cake, crackers and chutney for all those savoury lovers out there.