Sunday Buffet Lunch at The Tabloid is Back!

SAMPLE SUNDAY LUNCH MENU

Chef’s Antipasto Buffet
A selection of carefully crafted mouthwatering mezes, antipasti, marinated fish and shellfish individuals and more served with pickles and dressings.

Charcuterie Stall
Parma ham, Coppa, homemade pastrami, smoked sausages, pates, galantines and more
Served with a variation of complimenting condiments and freshly baked bread

From the Soup Pot
Roast pumpkin and walnut soup (V/NG)
Shellfish bisque finished with cognac and coconut milk (LF/ NG)

Pasta Station
Casarecce tossed with smoked chicken, lentil and porcini cream
Orecchiette al orto, with seasonal vegetables and pesto (V)

Risotteria
Live tossed pumpkin risotto in Parmesan wheel, scented with cumin, lemon zest and pumpkin seeds (V)

Taco Station
Soft tacos and crispy yellow corn tacos
Pulled pork, smoked chicken, Vegetable and beans
Served with guacamole, Mexican cheese, sour cream, pickled onions and chipotle mayo

Moules Mariniere
Fresh live tossed mussels Mariniere

Carvery
Roast rib of beef brushed with roasted garlic served with own jus, French mustard and horse radish cream (NG/ LF)
Baked Gammon, roast pan juices spiced apple and pepper corn relish (NG /LF)

Main Course
Sole paupiettes with a salmon and basil mousse, wilted spinach and saffron clam reduction (NG)
Chicken, Manchego and chorizo pockets, served on roast garbanzo and pimento salad (NG)
Pea royal, served on braised barley in vegetable nage (V)

Selection of roasted Autum vegetables with fresh thyme (V/NG/LF)
Buttered creamed carrots (V /NG)
Goose fat roasted potatoes with rosemary (NG/LF)

TemptAsian Stall
A selection of freshly made sushi
Served with wasabi, gari and kikko soy

Rice crackers
Vegetable samosas, prawns wrapped in blanket
Served with sweet chilli sauce, sweet and sour sauce

Aromatic duck with pancakes
Served with cucumber and scallions, plum sauce and hoi sin sauce

Penang curry pork
Vegetable chow Mein noodles
Jasmin steamed rice

International Cheese Board
A selection of hard, semi hard, soft and blue vein cheeses
Complimented with grapes, galette, grissini, chutneys, dried fruits and nuts

Desserts
A selection of Sunday extravaganza dessert selection from our pastry chef including favourites, tarts, flans, mousses, gateaux, Crémeux, individuals and more

Ice-cream Parlour and Pancake Station
A selection of ice creams and sorbets served with condiments
Served with melted chocolate and fresh dipping fruits

Tea, Coffee
Served with flavoured chocolate slab