Sample PLATED Menu

Starter

Wild garlic & griddled asparagus risotto with Market Garden heritage tomatoes

Mains

Rose veal ribeye

Daylesford soft cheese pithivier (vegetarian)

served with seasonal Market Garden greens & potatoes

Dessert

Milk chocolate fondant with Market Garden strawberries

Sample Fire Pit Menu

Starter

Rosemary & sea salt crackers

Smoked mackerel pate with minted cucumber & yoghurt

Daylesford smokehouse chicken liver parfait with fresh figs

Market Garden crudités with hot cheddar cheese sauce

Daylesford Fire Pit

Whole lamb studded with rosemary & garlic

Whole lemon & thyme chicken

Honey & fennel seed belly pork

Whole sides of salmon with tarragon & dill

Sauces on table; salsa Verdi, lemon aioli, romesco

Served with a selection of salads;

Sprouting broccoli, new potato, roast squash hen’s egg & caper

Haricot bean, black quinoa, turtle bean & carrot

Raw kale, semi-dried cranberries & candied pecans

Spring buckwheat tabbouleh

Dessert

Buttermilk custard & rhubarb tart

Mixed berry pavlova

Daylesford cheese board