Easter Sunday Feast at AX The Victoria Hotel

Easter Sunday Lunch

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
Parsnip soup finished with bacon

Creamed artichoke and potato soup LF, GF, V
served with croutons

Pasta Station
Casarecce salsa verde LF, V

Mezze rigati with pulled beef and mushroom ragout

Risotto pumpkin puree GF, LF, V

Served with parmesan shavings

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

Roast leg of pork on the bone, apple chutney calvados jus

From the Hot Counter
Duo of chicken with a mushroom and peppercorn sauce

Grilled bream with a mussel sofrito

Moroccan herb and cous cous

Spring garden vegetables NG

Thyme and garlic roast potatoes NG

Vegetable and prawn braised pilaff rice

Frittoria
Calamari fritti

Fish goujons

Vegetable spring rolls

Vegetable samosas

Sweet chilli, soy, tartare sauce

Kids Corner
Chicken nuggets

Fries

Ketchup & mayo

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

Desserts
A vast selection of desserts from our pastry chef including lemon meringue, apple pie, chocolate and nut tart, cassata Siciliana, forest fruit baked cheesecake, Oreo cookie mousse, red velvet cake, double chocolate panna cotta. Fruit salad, fermented fruit pudding, figolli, Easter eggs and a selection of ice-creams and sorbets

Tea and coffee