- Plant Based
- Canapés
- Hot Fork Buffet & Bowl Food
- Seated Lunch & Dinner
Canapés
Hot
- Mushroom pinwheel
- With mushroom ketchup (VE)
- Pumpkin and pecan tart (VE)
- Spinach, parsnip and apple cake
- Caramelised walnut puree, sour apple (VE)
- Pea, spinach and potato pakora
- Green chilli chutney (VE)
Cold
- Red quinoa cracker
- Vegetable tartare and artichoke mousse (VE)
- Winter mushroom panna cotta
- caramelised onion gel, toasted buckwheat (VE)
- Beetroot, plant-based cheese and pine nut crispbread (VE)
- Potato pillow
- Watercress and smoked potato mousse, pickled shallot gel (VE)
- Passion fruit jelly
- With pâte de fruits (VE)
All prices are exclusive of VAT
Hot Fork Buffet & Bowl Food
Hot
- Salt baked golden beetroot
- Lambs’ lettuce, pistachios and shallot vinaigrette (VE)
- Plant-based Irish stew with dumplings (VE)
- Spelt and seasonal woodland mushroom cake
- Pickled brown shimeji, browned plant-based butter emulsion (VE)
Cold
- Chicory and apple salad
- With roasted figs, croutons and maple dressing (VE)
- Salad of butternut squash
- Puffed seeds, fresh crisp carrot, French radish and spinach (VE)
- Maple glazed celeriac ham
- Dressed watercress, pear salsa and toasted hazelnut (VE)
Dessert
- Apple cheesecake, pumpkin seed granola (VE)
- Pear, quince and blackberry polenta crumble (VE)
All prices are exclusive of VAT
Seated Lunch & Dinner
Starters
- “Zero waste cauliflower”
- Cauliflower koji, cauliflower kimchi, vanilla cauliflower milk, cauliflower tahini puree (VE)
- Smoked potato salad
- Mushroom caviar, artichoke cream and leek oil (VE)
Main Courses
- Wild mushroom and tarragon Wellington
- Roasted garlic mashed, savoy cabbage and marinated carrots, red wine jus (VE)
- Pan-fried herb gnocchi
- Vegetable ragout, black cabbage and crispy garlic (VE)
Desserts
- Cinnamon and gingerbread cheesecake
- Hazelnut praline, chocolate sauce (VE)
- Pecan brownie
- With caramel sauce (VE)
All prices are exclusive of VAT