Name *

Please add your name here. For any additional guest(s), please add their name above their menu selection below.

First Name

Last Name

Arrival Date

MM

DD

YYYY

Departure Date

MM

DD

YYYY

Attending

Please select all events you and your guest plan to attend

Boat Day - Thursday October 10, 2024

Welcome Party - Friday October 11, 2024

Wedding - Saturday October 12, 2024

Starter (Guest 1)

Please select from the options below for yourself

Pan-fried seabass nicoise with preserved lemon oil (DF, GF)

Pumpkin and herb tortelloni with red pepper and almond sauce (DF, Vg)

Parmesan, mushroom and herb arancini with tomato compote, cream and basil oil (V)

Main Course (Guest 1)

Please select from the options below for yourself

Roast fillet of beef topped with caramelised onion and mustard, served with dauphinoise potatoes, cherry tomatoes, sauteed spinach and red wine jus

Roast breast of free-range chicken with dauphinoise potatoes, a green bean bundle, turned carrots, creamy leek and chive sauce (GF)

Peppered vegetable Wellington with turned carrots and a green bean bundle, chateau potatoes and vegetable jus (DF, Vg)

Dessert (Guest 1)

Please select from the options below for yourself

Rich chocolate mousse with passionfruit curd (DF, GF, Vg)

Individual bread and butter pudding flavoured with white chocolate, sultanas, cardamom and lemon curd, served with pouring cream (V)

Guest 2

First Name

Last Name

Starter (Guest 2)

Please select from the options below for Guest 2 if applicable

Pan-fried seabass nicoise with preserved lemon oil (DF, GF)

Pumpkin and herb tortelloni with red pepper and almond sauce (DF, Vg)

Parmesan, mushroom and herb arancini with tomato compote, cream and basil oil (V)

Main Course (Guest 2)

Please select an option from below for Guest 2 if applicable

Roast fillet of beef topped with caramelised onion and mustard, served with dauphinoise potatoes, cherry tomatoes, sauteed spinach and red wine jus

Roast breast of free-range chicken with dauphinoise potatoes, a green bean bundle, turned carrots, creamy leek and chive sauce (GF)

Peppered vegetable Wellington with turned carrots and a green bean bundle, chateau potatoes and vegetable jus (DF, Vg)

Dessert (Guest 2)

Please select from the options below for Guest 2 if applicable

Rich chocolate mousse with passionfruit curd (DF, GF, Vg)

Individual bread and butter pudding flavoured with white chocolate, sultanas, cardamom and lemon curd, served with pouring cream (V)

Guest 3

First Name

Last Name

Starter (Guest 3)

Please select from the options below for Guest 3 if applicable

Pan-fried seabass nicoise with preserved lemon oil (DF, GF)

Pumpkin and herb tortelloni with red pepper and almond sauce (DF, Vg)

Parmesan, mushroom and herb arancini with tomato compote, cream and basil oil (V)

Main Course (Guest 3)

Please select an option from below for Guest 3 if applicable

Roast fillet of beef topped with caramelised onion and mustard, served with dauphinoise potatoes, cherry tomatoes, sauteed spinach and red wine jus

Roast breast of free-range chicken with dauphinoise potatoes, a green bean bundle, turned carrots, creamy leek and chive sauce (GF)

Peppered vegetable Wellington with turned carrots and a green bean bundle, chateau potatoes and vegetable jus (DF, Vg)

Dessert (Guest 3)

Please select from the options below for Guest 3 if applicable

Rich chocolate mousse with passionfruit curd (DF, GF, Vg)

Individual bread and butter pudding flavoured with white chocolate, sultanas, cardamom and lemon curd, served with pouring cream (V)

Guest 4

First Name

Last Name

Starter (Guest 4)

Please select from the options below for Guest 4 if applicable

Pan-fried seabass nicoise with preserved lemon oil (DF, GF)

Pumpkin and herb tortelloni with red pepper and almond sauce (DF, Vg)

Parmesan, mushroom and herb arancini with tomato compote, cream and basil oil (V)

Main Course (Guest 4)

Please select an option from below for Guest 4 if applicable

Roast fillet of beef topped with caramelised onion and mustard, served with dauphinoise potatoes, cherry tomatoes, sauteed spinach and red wine jus

Roast breast of free-range chicken with dauphinoise potatoes, a green bean bundle, turned carrots, creamy leek and chive sauce (GF)

Peppered vegetable Wellington with turned carrots and a green bean bundle, chateau potatoes and vegetable jus (DF, Vg)

Dessert (Guest 4)

Please select from the options below for Guest 4 if applicable

Rich chocolate mousse with passionfruit curd (DF, GF, Vg)

Individual bread and butter pudding flavoured with white chocolate, sultanas, cardamom and lemon curd, served with pouring cream (V)