Easter Sunday Buffet Lunch at AX The Palace

Easter Sunday Buffet Lunch Menu

Antipasto
A vast selection of antipasti including a fine selection of cured and marinated fish and shellfish, Peruvian traditional 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
Sweetcorn and smoked chicken velouté

Jerusalem artichokes and potato soup finished truffle oil

served with smoked cheddar cruets

Pasta Station
Garganelli allo scoglio

Rabbit ravioli

Risotto with pumpkin puree and island herbs

served with goat cheese shavings and parmesan

Carving Station
Roast spring lamb legs with its own roast rosemary gravy

Roast goose stuffed with pistachio and apricots

From the Hot Counter
Veal and Parma ham saltimbocca, pea puree and marsala wine jus

Medallions of pork fillet with mushroom duxelles
Fricassee of mushrooms grilled parmesan polenta and red wine jus

Grilled bream, sautéed calamari, sauté spinach and prawn custard

Levantine Braised marrows and tomatoes, stuffed with spiced flavoured rice, herbs and tomatoes

Spring garden vegetables

Gremolata roasted new potatoes

TemptAsian Table
Selection of sushi and sashimi served with wasabi, ginger and soy

Aromatic duck with pancakes
served with cucumber, scallions, plum sauce and hoi sin sauce

Chinese style beef oyster

Egg fried noodles

Jasmine steamed rice

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

Desserts
A vast selection of desserts from our pastry chef including lemon and mint meringue, spiced pear and pistachio tart, dark chocolate and orange mousse, tiramisu, opera maccha, black velvet, salted caramel and saint Sebastion cheesecake, strawberry gâteaux, traditional cassata Siciliana, fruit salad, fresh strawberries, shots and more, including Easter eggs, figolli and chocolate truffles, served with a selection of ice-creams and sorbets