Served with seasonal vegetables and seasonal potatoes unless specified. We aim to serve seasonal, home-grown vegetables so there is a changing supply throughout the year. Purees vary with the season and use home-grown produce from our small holding.
Main Courses
Filo Parcel, Chard, Mascarpone, Pine Nuts & Wild Mushrooms
Having great vegetarian options is so important to us. Our filo parcel combines gently wilted chard with rich mascarpone, toasted pine nuts and roasted wild mushrooms. This luscious stuffing is encased in crispy spring roll pastry. Stunning presentation and it tastes as delicious as it looks! Plant-based version also available
V
Crispy Pork Belly, Apple & Star Anise Puree*, Spiced Gravy
Locally sourced pork belly slow cooked to melt in the mouth perfection. Finished on the very high heat to achieve the most amazing crackling. Accompanied by silky apple puree infused with aromatic star anise and rich spiced cider gravy. *Purees will vary with the season
GF
Aubergine Cannelloni, Tomato giant Cous Cous, Micro Salad
The name ‘Cannelloni’ in this dish refers to the shape that the appetising rolls of aubergine are reminiscent of. Thin slices of delicious aubergine are grilled and stuffed with tomato, aubergine and caper caponata and mozzarella. Finely rolled and served with slow braised tomato sauce and giant cous cous.
Can be made Gluten Free on request. A plant-based version of this dish is also available
GF
V
Marinated Fillet of Beef, Celeriac Puree*, Port Jus
The most tender and juiciest of all the beef cuts our aged marinated beef fillet is at it’s best cooked rare or medium rare, golden brown on the outside, juicy and soft inside. Served with silky celeriac puree and decadently rich port juice. *Purees will vary with the season. A surcharge applies to this dish.
GF
Chilli & Coriander Halloumi Parcel, Grilled Corn & Pomegranate Freekah
The finest halloumi stuffed with chilli and coriander. The combination of crispy outer case and delicious halloumi make for a mouthwatering treat. Served with a salad of warm roasted durum wheat freekeh, grilled corn and little bursts of pomegranate seeds, the essence of North African flavours is delightful.
V
Roast Rump of Lamb, Pea & Mint Puree*, Roast Jus
A perfect example of the provenance of the produce we set out to achieve with our ethos In this dish, locally sourced lamp rump is roasted until pink and paired with fragrant minty pea puree and finished with a roast jus that provides depth of flavour. *Purees will vary with the season
GF
Plant-based Main Courses
Our delicious range of plant-based main courses can be included within a fully plant-based wedding breakfast, as a dietary requirement or just as a preference. We are sure our plant-based dishes will delight your guests.
- Grilled Cauliflower Steak, Pakora, Coconut & Cauliflower Puree, Tomato Vinaigrette – Can be made GF on request – The flavour of our grilled and roasted cauliflower steak is enhanced by caramelised cauliflower and coconut puree, textured cauliflower cous cous and finished with sweet and sour tomato vinaigrette. Heaven!
- Tofu, Lemon Grass and Fennel Parcel, Soy & Coriander Dressing and South Farm Seasonal Vegetables Spring roll pastry wrapped around fried tofu, caramelised fennel and aromatic lemon grass filling. Finished with zingy soy and coriander dressing. A delicious Asian inspired dish!
- Celeriac Wellington, Aubergine, Mushroom Duxelle, rich Red Wine Sauce Salt baked celeriac, thinly sliced inside aubergine and mushroom stuffing, wrapped in crispy puff pastry. What’s not to love?! Accompanied by a rich plant-based red wine sauce
- Filo Parcel, Chard, Plant-based Cheese, Pine Nuts & Wild Mushrooms Our filo parcel combines gently wilted chard with plant-based cheese, toasted pine nuts and roasted wild mushrooms. This luscious stuffing is encased in crispy spring roll pastry. Stunning presentation – tastes as delicious as it looks!
- Aubergine Cannelloni, Tomato Giant Cous Cous, Micro Salad – Can be made GF on request Thin slices of delicious aubergine are grilled and stuffed with tomato, aubergine and caper caponata and plant-based mozzarella. Finely rolled and served with slow braised tomato sauce, giant cous cous and topped with fresh apple and mint tzatziki.
PB
V
Grilled Cauliflower Steak, Pakora, Coconut & Cauliflower Puree, Tomato Vinaigrette
Grilled Cauliflower Steak, Coconut & Cauliflower Puree, Toasted Cauliflower Cous Cous & Tomato Vinaigrette
The flavour of our grilled and roasted cauliflower steak is enhanced by caramelised cauliflower and coconut puree, textured cauliflower cous cous and finished with sweet and sour tomato vinaigrette. Heaven!
Can be made Gluten Free on request
GF
PB
V
Pan Roast Sea Bass, Squash Risotto, toasted Pumpkin Seeds, Herb Salad
The delicate white flesh and crispy skin of the seabass provides a great platform for our creamy South Farm squash risotto. The addition of crunchy toasted pumpkin seeds balances beautifully with the softness of the risotto and fish.
GF
V
Filo Parcel, Chard, Plant-based Cheese, Pine Nuts & Wild Mushrooms
Our plant-based filo parcel combines gently wilted chard with plant-based cheese, toasted pine nuts and roasted wild mushrooms. This luscious stuffing is encased in crispy spring roll pastry. Stunning presentation – tastes as delicious as it looks!
PB
V
Plant-based Aubergine Cannelloni, Tomato Giant Cous Cous, Micro Salad
Thin slices of delicious aubergine, grilled and stuffed with tomato, aubergine, caper caponata and plant-based mozzarella. Finely rolled and served with slow braised tomato sauce and giant cous cous. Can be made Gluten Free on request
GF
PB
V
