SPRING FLING MENU

Complementary Cocktail
Rosewater Fizz

HORS D’OEUVRES
Mast’o khiar with Floral Lavosh / a Persian dip of yoghurt & cucumber flavoured with raisins & rose petals!
Floral lavosh / my favourite cracker made with dried marigold petals
Stuffed nasturtiums / nasturtiums with a filling of homemade ricotta, lemon zest & fresh tomato
Bhaji Blossoms / chive flowers & nasturtiums fried in a chickpea batter
Salmon Rostis / potato rostis topped with smoked salmon, creme fraiche, dill & marigold petals

SEATED COURSES

SWEET ALYSSUM / Polenta, Mascarpone & Honeycomb.

DIANTHUS / Fish Bonne Femme.

LAVENDER /  Lavender Goat Cheese Salad.

VIOLET / Pork Neck & Asparagus with Violets & Malt.

ORANGE BLOSSOM / Orange Tart with dehydrated orange wheel & candied orange blossom.

SNOW WHITE’S GARDEN / Snow White tea from Tea Potion paired with an Apple Macaron.