MENU // The wedding of Jack + Cass

CHEESEBOARD
Camembert, Triple Cream Brie, Blue, Goat’s Cheese balls, Almond baked fetta, Dill infused almond fetta, Cashew Cheese plus an array of vegan delights including roast carrot dip, handmade falafel,  turmeric pickled onion, pink pickled onion, cornichons,  walnut & lentil pate, garlicky oyster mushrooms, smokey “bacon” mushrooms,  figs, thyme roasted grapes, heirloom tomatoes, olives, falafel, baked apple, peppered pear, dark chocolate, nuts & fresh fruit.

CANAPES
Buckwheat Blini  with beetroot cashew cream & garlicky-truffled mushrooms (gf & v)
Onion Bhaji with mint raita & coconut yoghurt (gf & v)
Spicy sweet potato tempura sushi (gf & v)
Polenta with mascarpone & honeycomb (gf)
Caramelised onion, camembert & thyme tartlets
Parmesan Shortbread with ricotta & broad beans
Mini crispy taco with chipotle tofu, slaw & avocado puree (gf & v)

PUNCHES
Watermelon Lemonade (non-alcoholic)
Orange, passionfruit & lychee punch (non-alcoholic)
Mojito (alcoholic)

MENU // Tahne’s Japanese Hens Dinner

OTSUMAME // DRINKING FOOD
Edamame // Steamed & salted soy beans
Renkon // Fried lotus root
Tsukune // Chicken meatballs in yakitori sauce
Gyoza // Pork & Ginger pot-sticker dumplings
Tempura makizushi // sweet potato sushi
Hiyayakko // Cold dressed tofu
Rafute // Okinawan braised Pork Belly
Sunomono // Cucumber & wakame salad
Oshizushihako // Smoked salmon, wasabi & avocado on rice
Tempura // Popcorn prawns in a lemon dressing
Gyu maki // Miso-cured beef sushi roll
Udon // Broth with noodles & vegetables
Matcha Tarts // Green tea & chocolate tarts