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
Spiced lentil Soup LF NG

Potato and leek soup

Pasta Station
Orecchiette tossed in a pumpkin puree, drizzled with pesto and feta cheese

Sedani in an Italian pork sausage and fennel seeds ragout

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

Goat’s cheese and bean tarts

Spring garden vegetables NG

Thyme and garlic roast potatoes NG

Vegetable and prawn braised pilaff rice

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 banoffee, bounty gateaux, chocolate cake, cassata Siciliana, apple crumble, red velvet cake, pistachio tart, profiteroles, figolli, Easter eggs and more