Titania’s Sample Menu’s


– – – Sample Menu One – – –

Lunch

Asian Buffet

Whole flash fried wild sea bass served in a tamarind and ginger broth, young coconut and crisp lime leaves.

Boneless Master stock Poached baby chickens. With a Thai herb and chilli garnish.

“Somtham”

Traditional Thai green mango and papaya salad finished with roasted peanuts and a sour spicy dressing.

Wok tossed asparagus tips, oyster mushrooms and tamari.

Roasted tiger prawn and salted eggplant salad. Sesame, and white miso dressing.

Wild red rice with toasted coconut and lemon grass

Sticky rice and mango wrapped in pandan leaves

Dinner

Canapés

Sphere of spring pea veloute, Serrano ham and powdered fetta.

Popcorn shrimp with kimchi mayo.

Starter

Salad of Heirloom carrots, butter milk soaked croutons,

Lebane and zatar.

Entrée

Salmon Carpaccio with pickled cucumber yuzu.

Main

Sous vide Waygu fillet, jureslium artichoke and garlic puree

Candied beets and a spiced red wine jus.

Palate cleanser

Watermelon and vodka granita shot.

Desert

Individual raw vegan cheese cake made from cashew cream mango and dates


– – – Sample Menu Two – – –

Lunch

Mediterranean buffet.

House baked sundried tomato and fetta focaccia.

….

Greek style lamb rack served with roasted beets black garlic and tahini yoghurt dressing.

Char grilled tuna steaks topped with capponata , lemon and olive oil.

Vongale done in white wine parsley sauce.

 Char Grilled mediterranean vegetables  garnished with Persian fetta and pink peppercorns.

“fattoush salad”

Traditional Lebanese salad with toasted flat bread and a sumac and lemon olive oil dressing.

Black pepper and ricotta gnocchi tossed in brown butter, sage and toasted pinenuts

Marinated cherry tomato and burrata salad aged balsamic and pesto.

Individual strawberry tiramisu.

Dinner

Canapés.

Twice cooked Japanese fried chicken with chilli lime aioli

 Compressed confit duck with pomegranate molasses and celeriac.

Starter

 Sumac seared scallop on pea puree with crispy chorizo and a preserved lemon foam

Entrée

Chicken and foie gras ballotine with black truffle and medria jus

Main

Line caught turbot marinated in parsley with smoked potato puree asparagus tips. and slow roasted vine tomatoes.

Palate cleanser

Milk sorbet spoon with chocolate soil.

Desert

Wild strawberry mousse white chocolate curls and short breads