New Zealand green-lipped mussels drizzled with a mustard velouté -
Bacon and Egg Burritto Free range egg, bacon and black beans in home-made tortillas -
Moulin Rouge Pears poached in red wine served with chocolate sauce and French liquorice ice cream -
Les Amuses-Bouche To start the soirée, Nico will whet your appetite with an assortment of hors d’œuvre to choose from the canapés menu. -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
Lamb Provençal French rack of lamb served with a char-grilled ratatouille Provenale and gratin dauphinois lemon thyme jus -
Orange wine and lime sorbet with a dash of Zubrowska vodka -
Croquant au Chocolat A dark chocolate parfait with a chestnut cream heart and a chocolate coat, Baileys crème anglaise -