Thursday, 17 April 2014

An Easter Themed Menu on The Cutty Sark

create food & party design recently hosted 150 guests on board the Cutty Sark in Greenwich for a four course dinner with a particularly Easter theme.

The menu consisted of a starter of saffron, beetroot and parsley-infused quail's eggs with accompanying dipping sauces, served in an egg box. The dish also included quail served three ways, with a saffron-stuffed quail's leg, quail ballotine and a quail and parsley kiev, served alongside soft boiled scotch quail's egg.

The main course featured milk-fed leg of lamb followed with wild garlic gnocchi, broad beans and beetroot purée. Dessert was inspired by the Cutty Sark's tea clipper history, and consisted of a vanilla custard and rhubarb panna cotta, as well as hibiscus tea served in glass teapots.

For further photos of the event please click here.

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