Fish Night at The Tabloid

Sample Fish Night Menu

From the Cold Counter
An array of pâtés, chicken and fish terrines, cold cuts, smoked & marinated fish and seafood including king prawns, mussels, razor clams and calamari complemented with a selection of antipasti, natural and composed salads, dips, sauces, dressings, herb oils, vinegars & salsas

Soup
Prawn and tomato bisque with pesto croûtes
Artichoke soup

Pasta
Vegetable lasagna
Penne with shellfish and fish, cherry tomatoes and zucchini tossed in a white wine broth

Live Station
Fritto Misto
Prawns, calamari, green shell mussels, white fish in a homemade batter with tartar sauce
Mussel Mariniere

The Carvery
Stuffed whole duck with star anise jus

The Hot Dishes
Seared salmon and grilled swordfish set on braised carrots, sweet corn and Kaffir lime velouté
Tuna with crushed pumpkin, pickled vegetables and caper salsa
Peppered grilled beef medallions with blue cheese fondue and caramelized shallots
Wild mushroom quiche with honey-roasted sweet potatoes
Panache of vegetables
Duchesse potato

Cheese Board
A variety of hard, semi-hard and soft cheeses served with water biscuits, grissini, homemade chutneys, nuts and grapes

From the Pastry Section
Dessert table including mousses, fruit flans, gateaux, pies, puddings, fresh fruit salad and more, complemented with fruit coulis and fresh cream