The Ibiza Wedding

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.