It’s that time of year again when the Jacaranda team welcome all of our betrothed couples to two of our favourite venues, Bury Court Barn and Ramster Hall (pictured here) to spend the evening testing out some of our best dishes in an evening of culinary delights, imbibing vino and chatting about all things wedding.
Both events this week were hugely successful, with our guests sampling the following dishes:
~ Starters ~
Chicken & duck terrine with beetroot Carpaccio and spiced pear;
Soy blackened salmon with bok choi, tom ka sauce, chilli, spring onion and coriander;
Tart tatin of slow roasted Nutbourne tomatoes, basil infused quenelle of mild goat’s cheese with rocket pesto;
Carpaccio of beef with baby watercress, rocket, caper berries, horseradish cream and shaved parmesan;
Fillet of sea bass with fennel puree, sauce vierge and fennel cress;
Buffalo mozzarella & tomato salad, Italian Buffalo mozzarella from Puglia with organic Nutbourne tomatoes roasted peppers, caper berries and ciabatta bread.
~ Mains ~
‘Chargrilled lamb’ – South Down legs of lamb cooked over charcoal with garlic and rosemary, seasonal vegetables, thyme potato galette, lamb jus and pesto oil, apple, mint & pomegranate jelly;
‘Breast of chicken stuffed with Thai herbs’ – With sweet potato galette, mange tout, Asian green and a lime a chilli butter sauce;
‘Sirloin of beef’ – Cooked over charcoal with, caramelised baby onions mushrooms & watercress sauce;
‘Duo of duck’ – Honey glazed breast and confit leg with sweet potato puree, warm fine bean and puy lentil salad, light soy jus;
‘Belly of pork’ – Free range belly pork slow roasted with carrot puree, glazed carrots, pork jus and apple;
‘Rump of lamb’ – With Mediterranean vegetables, warm new potato, caramelised onion and caper salad with a tomato jus.
~ Puddings ~
‘Coffee & cake’ – Cappuccino semi-fredo with warm brioche and chocolate pudding and bitter chocolate sauce;
‘Berry & elderflower jelly’ – Fresh berry and elderflower jelly with lemon posset, crushed meringue and vanilla ice cream;
Chocolate caramel torte with milk ice cream and blackcurrant syrup;
Lime pannacotta & mango sorbet with tropical & passion fruit sauce and meringue.
We’d like to extend a massive thank you to the suppliers that helped us organise two such fabulous evenings, including Imbibros, Chassenay from First Class Products, Apothecarys Flower Company, Tiger Rose Floral Design and The Exclusive Cupcakes Company. Thanks also to Neal Richardson and Mark Parker for providing the entertainment at Ramster, and Colleen from Distinctive Elegance for the chair covers.
If you would like to see more images from the evening, then head over to our Facebook gallery, and if you would like to get in touch about booking Jacaranda for your own event, then please do get in touch.