The Menu
31 . 08 . 24
The wedding menu
To Start Mezze - Tapas
(Served to the centre of every table on a large olive wood board)
- Homemade Chorizo, Rosemary & Black pepper tortilla ibicenca.
- Buffalo mozzarella, Serrano ham & traditional Spanish tomato infused olive oil.
- Marinated Spanish Lemon & Basil marinated queen olives.
- Wood roasted Red Peppers & chargrilled vegetables marinated in local olive oil & lemon.
- Authentic roasted garlic Ali oli.
- Sunblush tomatoes & Roasted Tomatoes with herby basil pesto drizzle.
- Tail on Gamba Prawns a la plancha with garlic & parsley extra virgin olive oil.
- Aged Manchego cheese slices served with sweet red onion confit.
(Served with baskets of warm freshly baked flavoured breads)
To Start Mezze - Tapas
(Served to the centre of every table on a large olive wood board)
- Homemade Chorizo, Rosemary & Black pepper tortilla ibicenca.
- Buffalo mozzarella, Serrano ham & traditional Spanish tomato infused olive oil.
- Marinated Spanish Lemon & Basil marinated queen olives.
- Wood roasted Red Peppers & chargrilled vegetables marinated in local olive oil & lemon.
- Authentic roasted garlic Ali oli.
- Sunblush tomatoes & Roasted Tomatoes with herby basil pesto drizzle.
- Tail on Gamba Prawns a la plancha with garlic & parsley extra virgin olive oil.
- Aged Manchego cheese slices served with sweet red onion confit.
(Served with baskets of warm freshly baked flavoured breads)
Main Courses
- Medallions of fillet steak served with a truffle & cream veloute or rosemary – rioja jus.
- Parmesan and sun blush tomato stuffed chicken breast Rotolo wrapped in a crisp serrano ham shell.
Sides
(Served to the centre of the table to share)
- Wild Rosemary, sea salt & slow roasted garlic roasted new potatoes drizzled in local organic olive oil.
- Chargrilled Asparagus and sweet oven roasted cherry tomatoes drizzled in homemade basil pesto and served with whole roasted garlic bulbs.
- Wild rocket, slow caramelized red onion and vintage parmesan salad with warm toasted pine kernals and fig-balsamic dressing.
Main Courses
- Medallions of fillet steak served with a truffle & cream veloute or rosemary – rioja jus.
- Parmesan and sun blush tomato stuffed chicken breast Rotolo wrapped in a crisp serrano ham shell.
Sides
(Served to the centre of the table to share)
- Wild Rosemary, sea salt & slow roasted garlic roasted new potatoes drizzled in local organic olive oil.
- Chargrilled Asparagus and sweet oven roasted cherry tomatoes drizzled in homemade basil pesto and served with whole roasted garlic bulbs.
- Wild rocket, slow caramelized red onion and vintage parmesan salad with warm toasted pine kernals and fig-balsamic dressing.
Dessert
(Petit dessert indulgence platter)
- Bite sized chocolate fudge brownies, mini orange blossom and Madagascan vanilla bean baked cheesecake stacked with fresh strawberries, 70% coco warm salted caramel chocolate fudge dipping sauce and cool fresh cream.
Dessert
(Petit dessert indulgence platter)
- Bite sized chocolate fudge brownies, mini orange blossom and Madagascan vanilla bean baked cheesecake stacked with fresh strawberries, 70% coco warm salted caramel chocolate fudge dipping sauce and cool fresh cream.