Starter
Oven Roast Tomato Tart with Mustard and Rocket Salad
Main Course
Roasted rump of lamb with a polenta and roasted ratatouille vegetable
Dessert
Warm guanaja chocolate cake with vanilla sauce
Coffee and petit fours
* Dietary requirements will also be catered for
Beverages
Pre-Dinner Sparkling Wine :
Fantinel Prosecco Extra Dry, Italy, NV
Dinner Wines:
Kleine Zalze Bush Vines Chenin Blanc, S. Africa,
Brookfield Reserve Shiraz-Viognier, Australia, 2008/9
