Welcome Aperitif
- Pomegranate scented Cava served with warm crispy crostini topped with sun blush tomatoes, balsamic glaze and parmesan shavings and crushed fresh pea, mint and crumbled pistachio pressed feta.
Accompanied by bowls of pan toasted Honey, sea salt, cumin and ginger nuts .

To Start Mezze-Tapas
(Served as a platter to every table)
- Crispy Jabugo chorizo bites sprinkled with smoked paprika
- Buffalo mozzarella, Serrano ham & chilli fig salsa topped star cut fresh figs.
- Whole roasted red bell peppers drizzled in crushed black olive extra virgin olive oil.
- Feta, cucumber, mint & lime tabouli salad drizzled in minted Greek yogurt.
- Caramelised Spanish Lemon & Basil marinated queen olives.
- Authentic roasted garlic Ali oli.
- Zatar humus.
- Gambas a la plancha with garlic & parsley butter.
- Balsamic roasted Asparagus and vine cherry tomatoes sprinkled with cracked black pepper & Salinas sea salt.
- Aged Manchego cheese slices served with sweet red onion confit.
(Served with baskets of warm freshly baked flavoured breads, rosemary infused olive oil and balsamic vinegar)

Main Courses
(Silver service to the table by waiting staff.)
- Medallions of fillet steak served with a truffle & cream veloute or rosemary - rioja jus.
- Crispy Polenta crusted pan fried line caught Sea Bass fillet served balsamic caramelised lemon wedges.
- Parmesan and sun blush tomato stuffed chicken breast rotolo wrapped in a crisp Serrano ham shell.
- Honey glazed roasted summer vegetable and crumbled Spanish goats cheese filo tartlet (vegetarian option).

Sides
(Served to the centre of the table in terracotta bowls to share)
- Wild rocket salad with balsamic caramelised red onions, parmesan shavings, sweet sun blush tomatoes and warm toasted pine kernels.
- Orange, honey and rosemary glazed roasted new potatoes sprinkled in Maldon sea salt
- Chargrilled Mediterranean Vegetables marinated in lemon and balsamic served with whole roasted garlic bulbs.

Dessert Options
- Petit Dessert indulgence platter:
Bite sized amaretto scented chocolate fudge brownies, mini orange blossom and Madagascan vanilla bean baked cheesecake stacked with fresh strawberries, 70% coco warm chocolate fudge dipping sauce and cool fresh cream.
- Raspberry and white chocolate crème brulee.
- Lemon, shortbread & caramelised demorara sugar tart.
- Iced summer fruit Martini’s with Absolute vodka-Berry Coulis.
- Minted Mascarpone & 70% coco truffled chocolate mouse.

Welcome Aperitif
- Pomegranate scented Cava served with warm crispy crostini topped with sun blush tomatoes, balsamic glaze and parmesan shavings and crushed fresh pea, mint and crumbled pistachio pressed feta.
Accompanied by bowls of pan toasted Honey, sea salt, cumin and ginger nuts .

From The Grill
(Served directly from the grill and buffet)
- Homemade prime beef steak & caramelised red onion burgers stuffed with wood smoked scamorza.
- Dorada Fillet, squashed cherry tomato & basil pesto parcels.
- Sticky champagne and Mustard glazed herby prime pork sausages.
- Parmesan & sun blush tomato stuffed chicken rotolos wrapped in a crisp Serrano ham shell.
- Sweet fired chilli & lime marinated vegetable & halloumi skewers served with honey roasted peanut and coconut satay.
- Whole slow BBQ’d leg of organic lamb rubbed with harissa, roasted garlic, lemon & sweet red pepper paprika.Gamba Prawns in Parsley, sea salt & roasted garlic cold pressed olive oil.

Salads & Sides
(Served as a Buffet)
- Sweet summer vegetable jewelled tabouli salad with lightly toasted pine kernels, abundant garden herbs, sun blush tomatoes & warm chilli- lemon oil dressing.
- Wild rocket, parmesan & baby plum tomato salad served with a selection of homemade dressings inc. creamy pink peppercorn & roasted garlic, firey chilli-mango, lime and coriander, wholegrain mustard and honey & extra virgin olive oil with rosemary scented balsamic vinegar.
- Torn Bufalo Mozzerella with vine ripened , sweet cherry and plum triple tomatoes scattered with fresh basil and drizzled in balsamic reduction.
- Crispy roasted new potatoes seared with Maldon sea salt, rosemary & orange scented extra virgin olive oil served with bowls of melting garlic butter and chive crème fraiche.
- Warm chorizo and white bean salad with honey-pistachio baked feta, flame roasted marinated red peppers, black olives and fresh mint.
(Sides will also include Maple BBQ Sauce, homemade tomato ketchup, Garlic Aioli, & Sweet chilli mayo)

Dessert
- Petit Dessert indulgence platter:
Bite sized amaretto scented chocolate fudge brownies, mini orange blossom and Madagascan vanilla bean baked cheesecake stacked with fresh strawberries, 70% coco warm chocolate fudge dipping sauce and cool fresh dipping cream.

(Warm crusty flavoured bread, rosemary infused olive oil and balsamic vinegar on the table when guests sit)

Wedding Menu Price Guide
90E per person including
Welcome Aperitif drink
Menu of Choice
Table & Chair hire including delivery, set up & removal
Linens, napkins, plates, glasses & cutlery
Glass Vase centre piece with sand and candle
Complementary wedding planning & design service
Waiting Staff
Complementary Tasting session
Jugs of Iced mint & cucumber water on every table
Any Location Kitchen Equipment and staffing