On the menu this weekend…

The Budmarsh experience isn't complete without a scrumptious feast courtesy of our chef, Chris. We're famous for our unparalleled fine dining experience. Here are a few of the dishes we're serving this weekend - they speak for themselves!

Our executive chef, Chris Tustian

  • Roasted butternut ravioli, served with braised baby leeks, sun-dried tomato and a honey-mustard dressing - a real winter warmer, prepared using only the freshest ingredients
     
  • Seared tiger prawns, pea puree and crispy Serrano ham, served with a herb velouté - this dish is sure to impress with its unique combination of flavours. Chris cooks with herbs plucked from his herb garden, just outside the Budmarsh kitchen
     
  • Assiette of pork, including slow braised pork belly, roasted pork fillet and crispy pig ears, served with a beetroot jus
     
  • Pan-fried dorado, vanilla cauliflower puree with shellfish bisque and truffle sabayon

Something sweet...

Our desserts are a real treat, and always beautifully presented (Chris is an artist) - you'll want to save room for these!

  • Mint chocolate fondant and warm chocolate brownie, served with kiwi sorbet
     
  • Baked passion fruit ravioli with blueberry ice cream and passion fruit coulis

Is your mouth watering? Come and sample our wonderful cuisine for yourself.

Contact us for more information.

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