D’Vine Buffet
Mains
Select 3
Twice Cooked Pork Belly, Apple Cider Sauce & Pork Crackling
Chicken Breast with Black Garlic, Fungi Mushrooms with White Truffle Sauce
Beef Fillet wrapped in Speck with herb butter
New Orleans Blackened Salmon Side with all the flavors of the Deep South
Slow cooked Lamb Shoulder, Greek Style with Oregano & Preserved Lemon
Argentinian Rubbed Beef with Chim Churri & Baby Herbs
Spiced Moroccan Chicken Thighs with Raisin Cous Cous
Sides – Salads – Potatoes
Select 5
Baked Baby Carrots with A Honey Glaze and Pecans
Mediterranean Roast Oregano Vegetable Medley with Basil Oil
Baked Field Mushrooms with Garlic Thyme Oil
Brown Butter Roasted Seasonal Greens, Toasted Sesame Seeds and Almonds
Seasonal Asian Veg with Lime, Ginger and Garlic Chives
Rocket, Pear, Parmesan & Walnut Salad with White Balsamic Dressing
Roasted Beetroot, Quinoa, Goats Cheese & Spinach with Orange Vinaigrette
Dukkah Spice Carrot & Zucchini Salad Topped with Pine Nuts and Craisins
Fattoush Style Salad with Cherry Tomatoes, Cucumber & Radish
Caprice Salad with Cherry Tomato, Bocconcini & Basil
Sweet Soy & Lime Leaf Hokkien Noodle Salad Topped
Sea Salt, Garlic Chards Rosemary Chats
Roast Chats Tossed in Blue Vein Dressing
Pumpkin, Sweet Potato & Potato Fritters w Burnt Sage Sauce
Vertical Crispy Topped Potato Bake
Dessert
Chefs Selection
A selection of Whole Cake Presented Beautifully on a Dessert Table with Bowls of House whipped cream and Berries
Cake to be Confirmed with Chef but could include but not limited to
Banana Pineapple Caramel – Flourless Chocolate & Salted Caramel Cake – Orange Almond & Quinoa Cake (GF)
Red Velvet Cake – Pistachio Apricot & Cranberry Tart – Three Nut and Plum Tart
We can also offer a range of French Pastries