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
Artichoke and potato cream finished with truffle

Thai inspired Langoustine bisque with kaffir lime lemon grass and ginger finished with coconut milk

Pasta Station
Mezze rigati tossed in a Italian spicy sausage ragout with fennel, aubergines semi dried cherry tomatoes

Garganelli in an artichoke pesto toasted pine nuts smoked pecorino rucola and lemon oil

Pumpkin risotto

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

Thai pork chang mai curry

Prawn and egg fried noodles

Jasmine steamed rice

Carving Station
Traditional fillet of beef wellington served with pepper corn jus

Brined and roasted loin of venison, served with a Grappa and dark chocolate sauce

From the Hot Counter
Grilled bream served with fresh mussel and saffron Champagne nage

Chicken parcels wrapped in Parma ham with smoked mozzarella, creamed cabbage, pea puree and Madeira jus

Goat cheese caramelised onions and fig galette

Roast winter vegetables

Fondant new potatoes

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