Gala Dinner Menus

Chilled glass of sparkling Marquis de la Tour

Scrabster smoked mackerel, compressed fennel, sushi ginger and blood orange

Purple potato crisp, truffled mayonnaise and pickled shallot rings

Starter 

Rillettes of duck leg, elderberry fruit preserve from Portobello, pickled butternut squash, hazelnut mayonnaise, dressed frisee lettuce

Main

Olive crusted loin of South Downs lamb, wild mushrooms roasted with garlic and parsley, braised shank croquette, charred syboes and white onion shells filled with truffled onion puree, lamb jus

Dessert

Five servings of lemon; tart, meringue, coulis, shortbread and sea sponge

Handmade seasonal petit fours

Coffee and tea

Chilled glass of sparkling Marquis de la Tour

Smoked pigeon, lavender, honey and foie gras mousse on a black rye wafer

Purple potato crisp with scallop tartar, soy and sesame, pink grapefruit and Knochraiche Farm crème fraiche

Starter 

Inverawe smoked trout cranachan, single malt glaze, raw, confit, pureed and pickled beetroot from Girvan, aerated Crowdie, toasted oatmeal granola
 

Menu

Roast loin of wild Scottish roe deer, spiced venison ‘en croute’, rumbledethumps, celeriac and Isle of Arran grain mustard puree, bitter leaves dressed with Perthshire rapeseed oil, blackberry infused venison jus
 

Dessert

Hebridean sea salt caramel parfait coated in dark chocolate, candied puff pastry

Hazelnut cremeaux and blood orange curd

Handmade seasonal petit fours

Coffee and tea

Menu Price(s) inclusive of

Dedicated event planner, assisting you in the creation, planning and execution of your event

Team of banqueting managers to deliver a seamless & professional service

Brigade of highly skilled chefs & catering assistants

Fully trained & uniformed staff from our own in-house Prestige Venues & Events staffing department

6 ft round banqueting tables & Bentwood chairs

Floor length black or white linen cloths & napkins

Glassware, white china & cutlery

Table numbers & stands