It’s that exciting time of the year again when we decamp to Bury Court for something a little bit different to our usual wedding catering. Throughout March we will be serving delectable meals with music in our souls as we cater for the annual Bury Court Opera.
This year, we are going to be presenting two of these three exquisite dishes for our opera aficionados, which were selected at a tasting session here at Jacaranda HQ back in January. The organisers of this year’s production of Eugene Onegin had the choice of:
~ Breast of guinea fowl & confit leg kiev with potato puree, choucroute and guinea fowl sauce ~
~ Duck breast with slow cooked leg, parsley potatoes, roast carrots & celery, lightly pickled cucumber & beetroot jus ~
~ Roast plum tart with vanilla ice-cream & vodka soused walnut & sultana syrup ~
Patrons of the Bury Court Opera gala dinners on the 8th and 16th March will have the opportunity to find out which two dishes made the final menu! Audience members joining us for post-show suppers on the 10th and 12th March will be able to enjoy the following:
Main course:
Slow cooked beef with roasted winter roots, smoked garlic & charred shallots with either stroganoff sauce and parsley puree or red wine jus with parsley puree.
Selection of mini puddings:
Milk & white chocolate panacotta
Lemon posset & rhubarb jelly with crushed meringue
Chocolate brownies
Raspberry tartlets
In addition to this, The Barn is also hosting the Opera company’s Handel in the Playhouse concert on Saturday, 9th March.
If you’d like to procure a ticket for either of these events, make sure you check out the Bury Court Opera website and download their booking form. With the amazing acoustics and enchanting setting of The Barn, these performances are never anything less than breath-taking, so do treat yourself to a magical night out.