Mother’s Day Buffet Lunch at The Tabloid

MOTHER’S DAY SUNDAY LUNCH MENU

Chef’s Antipasto Buffet

Mouth-watering selection of antipasti including a fine selection of fish and shellfish, marinated and cured fish,and more. Meat and cold cuts grazing tables with homemade pȃtés, and charcuteries complimented with compound and simple salads. Accompanied with dressings, pickles, relishes, chutneys, infused oils and sauces

Soup

Mushroom veloute finished with truffle oil

Lobster bisque infused with lemongrass, kaffir lime, and coconut

Mature cheddar croutes

Garlic and paprika croutons

Pasta

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

Maltaliati pasta with pulled beef ragout

Risotto Cacio e Pepe

Served with parmesan shavings, olive 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 chicken green curry

Egg and vegetable chow mein noodles LF

Jasmine steamed rice NG/LF

Carvery

Roast goose with an apricot and herb stuffing

Roast beef brushed with truffle and red wine jus

Main Course

Baked Salmon with a saffron and basil mousse, sauteed calamari, champagne beurre blanc

Brasied pork ham hock with cinnamon and orange, set 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 vein cheese, served with crackers, grissini, celery, grapes, nuts and chutneys

Kid’s Corner

Chicken nuggets, potato smiles, mini pizza

Desserts

Black forest brownies, strawberry and mango pistachio crème brûlée, raspberry and coconut macaroons, After 8 gateaux, chocolate and orange mousse, tiramisu, opera cake, fresh fruit salad and more.

Selection of ice creams and sorbets

Tea, coffee & cracked chocolate