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Passed Hors d’Oeuvres
Deviled Tuna Tartar Spoon with fried Japanese Yam
Wok-Seared Tamarind Prawns
Lamb Satay with Figs and Tamarind-Mint Chutney
Chilled Heirloom Tomato Shooter
Dinner
Grilled Summer Peach Salad
Pan Seared Halibut with Persian Cucumber and Pink Peppercorn Relish
Petite Tender Beef Medallions with Heirloom Baby Carrots
Pavé d’Courgettes Confit
Sweets
Eton Mess with Raspberry Coulis
Passionfruit Lemon Curd Tartlet
Assorted Macarons
Gold Leaf Opera Cake
Event Design by Kaella Lynn Events
Featured
Photographer: Jake & Necia Photography