Julie and Ben chose the roost for their wedding reception venue which took place on Saturday 7th September.
Canapes Selection
Baby jacket potatoes with mature cheddar and spring onions
Cider pork belly, apple and parsnip skewers
Smoked mackerel pate, sundried tomato and pea shout on brown croustini toast
Sit Down Dinner
Starter
Roasted butternuts, rosemary goat’s cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction
Seared Tiger Prawns (pealed) with butternuts pure, micro salad, pumpernickel crumble
Main course
7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus ***
or
Sea Bream with Shallots and white wine sauce
Sides
Grattin Dauphinois
Sauteed garlic and butter green beans
Plated Dessert
Dark chocolate Mousse with coulis
Evening Buffet
Salt beef bagel
Fish and chips
Beetroot Burger
Bacon butties
http://whimsicalwonderlandweddings.com/2013/12/eclectic-yellow-1920s-diy-london-wedding.html#more-97450
