Sharing Platters

Starter Sharing Platters

Antipasti – a selection of Suffolk salami and prosciutto, marinated Laverstoke Buffalo mozzarella with baby basil, char-grilled zucchini with minted pine nut ricotta, fire-roasted peppers, olives, breads, etc

English sharing platter – local smoked trout, IOW tomato salad, Quails egg Scotch egg, English beetroot and Hampshire watercress salad, breads

A selection of tapas – char-grilled squid with parsley and lemon/prawns in garlic, crispy pardon peppers, crostini with Iberico ham, quince jelly and manchego, artichoke dip, olives, bread


Main Course Sharing Platters


Seared fillet of marinated Beef with Chimichurri dressing

Fillet of Japanese marinated Beef with spring onions, sesame, radish and enoki mushrooms with a ginger, soy and wasabi dressing

Saddle of local Fallow Venison with a watercress sauce

Rack of herb-crusted English Lamb with salsa Verde

Slow roasted shoulder (or leg) of English Lamb with pomegranate, crumbed feta, puy lentils and mint

Char-grilled sliced tenderloin of Pork with Romesco sauce

Char-grilled Sumac breast of chicken with Persian tomato salad and pomegranate

Char-grilled breast of chicken with a lemon salsa verde



Spiced Falafel on a bed of pomegranate Quinoa with roasted Cauliflower and tahini dressing

Harissa roasted Heritage English Carrots with roasted English Fennel, roasted Shallots and Puy Lentils with a citrus Vegan yoghurt dressing

Filled smoked English Aubergine with White Bean Mash and Pomegranate Molasses

Pithivier of creamed Leeks and Goats Cheese (or local Wild Mushrooms)

Tian of Charred English Aubergine, sun blushed Tomatoes and Laverstoke Buffalo Mozzarella with Tabbouleh and Basil oil

Mediterranean Tartlet with English Feta, roasted Red Peppers, charred English Aubergine and Asparagus



New potato salad with, capers, spring onions and parsley

Hot new potatoes with confit shallot, capers and parsley

Pesto risotto salad with fresh basil, toasted pine nuts and parmesan shavings

Asian slaw with crushed peanuts and soy dressing

Black rice salad with tamari soy, pine nuts and tahini

Tabbouleh (giant wholegrain cous cous) with pomegranate seeds, herbs and roasted English aubergine

Noodle and cashew nut salad with sesame and soy dressing

Baby broad bean salad with mint, artichokes and pancetta

Fine bean salad, asparagus and snow pea salad with a sesame dressing

Fig, Laverstoke buffalo mozzarella and English prosciutto salad with a honey dressing

Caesar salad with quails eggs, croutes and parmesan

English shaved Fennel, orange, almond and mint salad

Roasted Squash, red pepper, feta and fig balsamic salad with pumpkin seeds

Heritage English beetroot, Hampshire watercress and crumbed feta

English Celeriac Remoulade with fine beans

Isle of Wight Heritage Tomato and Lavertsoke buffalo mozzarella salad with basil oil

Baby spinach, avocado and pancetta salad

Char-grilled vegetable salad with rocket and walnut pesto