easter high tea

savoury treats

Smoked salmon and dill cream cheese on mini hot cross buns (D, G) Cucumber, cream cheese and mint finger sandwiches (V, D, G) Turkey mayonnaise sandwich with toasted almonds (D, G, N, E) Roast lamb and mint yoghurt wraps with arugula (D, G) Crab rémoulade blinis with horseradish crème fraîche and celery (D, G, E) Dalewood Brie, caramelised onion and grape vol-au-vents (D, G, P, E) Quiche Lorraine with a hash brown crust (P, D, E) Prawn cocktail with avocado and caviar (S, D, E) Smoked haddock and leek fishcakes (D, E, G, S) Roast lamb and mint sausage rolls with onion marmalade (D, G, E) Braised beef short rib empanadas with chimichurri mayonnaise (G, E)

sushi selection

Tataki of togarashi seared tuna (G, D) Futomaki roll (V, G, D) Crispy salmon dragon rolls (G, D)

ARTISANAL CHEESE SELECTION

Accompanied with homemade fruit compote, preserves, nuts, dried fruits, lavash and seeded crackers (V, D, G, N)

sweet treats

Pumpkin chiffon and salted caramel verrine (V, D, G, E) Passion fruit meringue tartlets with passion fruit curd and torched Swiss meringue (V, D, E, G) Paris-Brest with praline cream and toasted almonds (V, D, G, N, E) Speckled egg chocolate fudge brownies (V, G, E, D) Lemon and lavender poppy seed cupcakes (V, D, E, G) Salted peanut and caramel tartlets (V, D, G, E, N) Mini strawberry meringue nests (V, D, G, E) Speckled Italian macarons filled with Madagascan vanilla butter cream (V, D, E, N) “Romany creams” filled with orange ganache (V, D, G, E) Easter cookies (V, D, E, G) Pistachio and white chocolate cake (V, D, G, E, N) Red velvet cake with strawberry cream cheese frosting (V, D, G, E) Chocolate gâteau with caramel cream and mint ganache (V, D, E, G) Carrot and pineapple bundt cake with lemon cream cheese frosting and walnuts (V, D, E, G, N) Easter egg croquembouche (V, D, E) Orange and cranberry scones & hot cross buns with Biscoff centre Served with homemade strawberry jam and chantilly cream (V, D, G, E)