Mother’s Day Buffet Lunch at The Tabloid

MOTHER’S DAY SUNDAY LUNCH MENU

Chef’s Antipasto Buffet

A mouth-watering selection of antipasti including a fine assortment of fish and shellfish, marinated and cured fish, and more.

Meat and cold cuts grazing tables with homemade pâtés and charcuteries, complemented by compound and simple salads.

Accompanied by dressings, pickles, relishes, chutneys, infused oils, and sauces.

Soup

Mushroom velouté finished with truffle oil

Lobster bisque infused with lemongrass, kaffir lime, and coconut

Mature cheddar croûtes

Garlic and paprika croutons

Pasta

Gemelline pasta with artichokes, prawns, and cherry tomatoes, finished with pistachio pesto

Maltagliati pasta with pulled beef ragù

Risotto Cacio e Pepe

Served with Parmesan shavings, olive oil, and lemon oil

TemptAsian Corner

Selection of sushi served with wasabi, ginger and soy

Asian dim sums

Asian aromatic duck with pancakes, cucumbers, leeks, hoisin and plum sauce

Sweet chilli and garlic soy

Thai green chicken curry

Egg and vegetable chow mein noodles (LF)

Jasmine steamed rice (NG/LF)

Carvery

Roast goose with apricot and herb stuffing

Main Course

Baked salmon with a saffron and basil mousse, sautéed calamari, and champagne beurre blanc

Braised pork ham hock with cinnamon and orange, served on rosemary and thyme-infused barley, apple chutney, and jus

Vegetable moussaka finished with a hazelnut crumble

Garden vegetables (NG/LF)

Roast potatoes (NG/LF)

Cheese Board

A fine selection of hard, semi-hard, soft, and blue-veined cheeses, served with crackers, grissini, celery, grapes, nuts, and chutneys.

Kid’s Corner

Chicken nuggets, potato smiles, mini pizzas

Desserts

Black forest brownies, strawberry and mango pistachio crème brûlée, raspberry and coconut macaroons, after Eight gâteau, chocolate and orange mousse, tiramisu, opera cake, fresh fruit salad and more…

Selection of ice creams and sorbets

Tea, Coffee & Cracked Chocolate