Valentine’s Buffet Dinner at The Tabloid

Valentine’s Menu

Antipasto
A vast selection of antipasti including a fine selection of fish and shellfish, marinated and cured fish, game terrines, roulades, homemade pâtés, and charcuteries complemented with compound and simple salads and accompanied with dressings, pickles, relishes, chutneys, infused oils, and sauces

From the Soup Kettle
Beetroot Borscht a la Russe NG
Pumpkin, honey, and walnut creamed soup NG

Pasta Station
Sea bass and scallop ravioli served with lobster bisque
Garganelli smoked chicken, lentils and porcini café au lait

TemptAsian Corner
Selection of sushi and sashimi served with wasabi, ginger and soy
Thai chicken curry NG
Prawn and egg fried noodles LF
Jasmine steamed rice NG LF

Carving Station
Traditional fillet of beef wellington served with peppercorn jus
Porchetta served with grain mustard and shallot gravy NG LF

From the Hot Counter
Veal saltimbocca with smoked mozzarella, in-house dried cherry tomatoes, and basil NG
Grilled bream served on a calamari and cherry tomato sofrito, baked risotto al Nero NG LF
Marrow basil and goat’s cheese tarts, served with grilled aged parmesan polenta
Roast winter vegetables NG
Fondant new potatoes NG

Cheese Board
A fine selection of hard, semi-soft, and blue vein cheeses complimented with Galletti, grissini, chutneys, and grapes

Special Valentines’ Day Dessert Creations
A vast selection of deserts from our pastry chef including strawberry opera, chocolate, and orange entremets, mango and coconut bavarois, After Eight bomb, passion fruit shots, tiramisu, fruit salad, chocolate truffles, and more, served with a selection of ice-creams and sorbets

Coffee, Tea and Petit Fours

V – Vegetarian
NG – No Gluten
LF – Lactose Free