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-cut grazing tables with homemade pâtés and charcuterie, complemented with compound and simple salads. Accompanied with dressings, pickles, relishes, chutneys, infused oils, and sauces

 

Soup

Potato and artichoke soup finished with truffle oil

Shellfish bisque infused with lemongrass, kaffir lime and coconut

Served with mature cheddar croutes, garlic and paprika croutons

 

Pasta

Strozzapreti pasta with prawns and cherry tomatoes, finished with pistachio pesto

Lasagnietti pasta with pulled pork and porcini ragout

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 sum

Aromatic duck with pancakes, cucumber, leeks, hoisin and plum sauce

Thai green chicken curry

Egg and vegetable chow mein noodles LF

Jasmine steamed rice NG/LF

 

Carvery

Roast gammon with pineapple relish

Roast veal, topped with chicken and pistachio mousse, truffle and red wine jus

 

Main Course

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

Duo of braised chicken legs and supreme filled with mushroom mousse, Madeira jus

Moroccan lamb tagine

Levantine stuffed vegetables with aromatic rice on couscous

Garden vegetables

Roast potatoes

 

Kid’s Corner

Chicken nuggets, potato smiles, mini pizza

 

Desserts

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

Selection of ice creams and sorbets

 

Cheese Board

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

 

Tea, coffee & cracked chocolate