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.
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