Main Courses

The name ‘Cannelloni’ in this dish refers to the shape that the appetising rolls of aubergine are reminiscent of.  Thin slices of delicious aubergine are grilled and stuffed with tomato, aubergine and caper caponata and mozzarella.  Finely rolled and served with slow braised tomato sauce and giant cous cous.
Can be made Gluten Free on request. A plant-based version of this dish is also available

Stunning seared aged beef fillet with a duxelle of wild mushrooms and brandy encased in parma ham and puff pastry make for a sensational beef fillet.  Accompanied by a rich red wine jus, it’s an absolute classic dish and the quality of the ingredients shine through. (A small surcharge applies to this dish)

The finest halloumi stuffed with chilli and coriander. The combination of crispy outer case and delicious halloumi make for a mouthwatering treat.  Served with a salad of warm roasted durum wheat freekeh, grilled corn and little bursts of pomegranate seeds, the essence of North African flavours is delightful.

The delicate white flesh and crispy skin of the seabass provides a great platform for our creamy, vibrant pea & mint risotto. The addition of crispy pancetta perfectly balances this dish with salty notes that compliment the sweetness of the fish and the peas in the risotto.  Can be made as a vegetarian dish on request

The most tender and juiciest of all the beef cuts our aged marinated beef fillet is at it’s best cooked rare or medium rare, golden brown on the outside, juicy and soft inside. Served with silky celeriac puree and decadently rich port juice. *Purees will vary with the season. A small surcharge applies to this dish.

Having great vegetarian options is so important to us. Our filo parcel combines gently wilted chard with rich mascarpone, toasted pine nuts and roasted wild mushrooms. This luscious stuffing is encased in crispy spring roll pastry. Stunning presentation and it tastes as delicious as it looks! Plant-based version also available

Our chefs preference to using corn fed chicken is all about enhancing the maximum flavour of the chicken. Roasted with garlic butter and finished with sweet, buttery sweetcorn puree the flavours are a match made in heaven *Purees will vary with the season

Our delicious range of plant-based main courses can be included within a fully plant-based wedding breakfast, as a dietary requirement or just as a preference.  We are sure our plant-based dishes will delight your guests.

• Grilled Cauliflower Steak, Pakora, Coconut & Cauliflower Puree, Tomato Vinaigrette – Can be made GF on request – The flavour of our grilled and roasted cauliflower steak is enhanced by caramelised cauliflower and coconut puree, textured cauliflower cous cous and finished with sweet and sour tomato vinaigrette. Heaven!
• Tofu, Lemon Grass and Fennel Parcel, Soy & Coriander Dressing and South Farm Seasonal Vegetables
  Spring roll pastry wrapped around fried tofu, caramelised fennel and aromatic lemon grass filling. Finished with zingy soy and coriander dressing. A delicious Asian inspired dish!
• Celeriac Wellington, Aubergine, Mushroom Duxelle, rich Red Wine Sauce
  Salt baked celeriac, thinly sliced inside aubergine and mushroom stuffing, wrapped in crispy puff pastry. What’s not to love?! Accompanied by a rich plant-based red wine sauce
• Filo Parcel, Chard, Plant-based Cheese, Pine Nuts & Wild Mushrooms
  Our filo parcel combines gently wilted chard with plant-based cheese, toasted pine nuts and roasted wild mushrooms. This luscious stuffing is encased in crispy spring roll pastry. Stunning presentation – tastes as delicious as it looks!
  
• Aubergine Cannelloni, Tomato Giant Cous Cous, Micro Salad  – Can be made GF on request
  Thin slices of delicious aubergine are grilled and stuffed with tomato, aubergine and caper caponata and plant-based mozzarella.  Finely rolled and served with slow braised tomato sauce, giant cous cous and topped with fresh apple and mint tzatziki.
  
  

Grilled Cauliflower Steak, Coconut & Cauliflower Puree, Toasted Cauliflower Cous Cous & Tomato Vinaigrette
The flavour of our grilled and roasted cauliflower steak is enhanced by caramelised cauliflower and coconut puree, textured cauliflower cous cous and finished with sweet and sour tomato vinaigrette. Heaven!
Can be made Gluten Free on request

Seatrout, richer and sweeter in flavour than salmon, is beautifully elevated in this pairing with stunning lobster sauce and anise flavoured caramelised fennel alongside little confit potatoes.
Can be made Gluten Free on request

Locally sourced pork belly slow cooked to melt in the mouth perfection.  Finished on the very high heat to achieve the most amazing crackling. Accompanied by silky apple puree infused with aromatic star anise and rich spiced cider gravy. *Purees will vary with the season

Thin slices of delicious aubergine, grilled and stuffed with tomato, aubergine, caper caponata and plant-based mozzarella. Finely rolled and served with slow braised tomato sauce and giant cous cous. Can be made Gluten Free on request

Our plant-based filo parcel combines gently wilted chard with plant-based cheese, toasted pine nuts and roasted wild mushrooms. This luscious stuffing is encased in crispy spring roll pastry. Stunning presentation – tastes as delicious as it looks!

Spring roll pastry wrapped around fried tofu, caramelised fennel and aromatic lemon grass filling. Finished with zingy soy and coriander dressing. A delicious Asian inspired dish served with South Farm seasonal vegetables

A perfect example of the provenance of the produce we set out to achieve with our ethos  In this dish, locally sourced lamp rump is roasted until pink and paired with fragrant minty pea puree and finished with a roast jus that provides depth of flavour. *Purees will vary with the season