đAROUND THE WORLDđâ : A Night to Remember!
What an incredible evening celebrating culinary delights from around the world! Our guests embarked on a global gastronomic journey with a 7-course menu handcrafted and plated by our talented team of chefs. đœïž
Our wonderful guests arrived and were instantly dazzled by blue and green-toned lighting as they sipped their reception drinks, awaiting the excitement of the evening.
As they embarked on a journey to their tables they were greeted with rustic, tea-stained menus at each place setting along with âaround the worldâ themed chocolates as beautiful table favours.
Then it was service!
Each course was intricately handcrafted and plated by our chefs, showcasing the unique flavours and traditions of different countries across the world. Introductions to each course presented by our chefs allowed our guests to immerse themselves in the high levels of culinary knowledge executed that evening.
MAGNIFICENT MENU
Europe
Salted Pretzel Sticks and Whipped Yeasted Butter đ„šâ - to begin our guests were transported to the heart of Germany, enjoying freshly baked pretzel sticks, perfectly paired with a creamy, whipped yeasted butter
Asia
Sri Lankan Roll, Coconut Sambal, Tamarind đ„„â Chef Ranjit delighted everyone with a Sri Lankan roll, crispy on the outside and bursting with flavours on the inside. Accompanied by a tangy coconut sambal and tamarind sauce, it was truly delicious. He even surprised everyone with a soulful traditional Sri Lankan song.
North America
Macânâcheese, Cranberry Compote đ§â Cliveâs rich and creamy Macânâcheese took us to the comfort food haven of North America. The unexpected twist of cranberry compote added a delightful tartness.
Australasia
Barramundi, Sweet Potato and Mango Salad, Lime and Chilli đ â Kennyâs dish featured tender barramundi cooked in a Polynesian âHangiâ outdoors with banana leaves. It was served with a vibrant sweet potato and mango salad, all enhanced by a zesty lime and chilli dressing.
Africa
Moroccan Spiced Lamb Breast, Giant Couscous, Smoked Aubergine PurĂ©e and Flaked Almonds đâ Lukeâs Moroccan spiced lamb breast cooked for 16 hours was a true feast for the senses. The lamb, perfectly cooked and seasoned, was complemented by giant cous cous, smoked aubergine purĂ©e, and flaked almonds.
Antarctica
âPenguinâ đ§â Cliveâs playful interpretation of Antarctica brought a whimsical âPenguinâ dessert to the table. This wonderful illusion had guests marvelling at the artistry and amused them with the jokes inside.
South America
Taste of the Tropics đ„â Emmaâs intricate tropical dessert ended the meal on a high note. Fresh mango, passion fruit, and a hint of coconut wowed our guests.
As the final course was served, the sky treated us to a spectacular sunset, painting the horizon with hues of orange and pink adding a magical touch to the evening.
Our guests were truly blown away, not only by the culinary masterpieces but by the effort and dedication of the wonderful chefs at Stableyard Catering.