Eva & Andre's Wedding

Eva and Andre wanted to create the perfect Carribean themed wedding for their guests at the spectacular Braxted Park in Essex.

Our Carribbean Chef Earl worked with the Penni Black team to create a delicious fine dining Carribbean menu, with a canapé reception, wedding breakfast plus an evening finger buffet.

Canapé Reception

• King prawns in a filo blanket served with a sweet chilli sauce

• Butternut squash risotto cake served on a Chinese spoon with crème fraiche and chives
• Little baskets of bangers and mash
• Salt Cod & Ackee Tartlets
• Vegetarian Fritters with sweet potato, pecorino and pea, served with sweet chilli jam
• Open mini bagels, with smoked salmon, sour cream and chives

Wedding Breakfast

Starter

• Layers of toasted foccacia, roasted peppers, spinach, baked tomatoes, pesto, goats cheese and basil

Main

• Pan fried breast of chicken stuffed with mango and ginger mousse served with a mild creamy jerk sauce, rice and peas.
• Potato and celeriac cake with wild porcini mushrooms, truffle oil, reduced port drizzle and chive snippets. (v)

Trio of mini deserts

• Berry and apple crumble with cream
• Fresh fruit skewers with a yoghurt, passion fruit and honey dip
• Layered dark chocolate mousse topped with strawberry fool

Wedding Buffet

• Jerk Pork Belly Pieces

• Ginger, Lime and Garlic Chicken Drumsticks
• Ackee & Salt Cod Fish Mini Vol-au-Vents
• Fried Plantain
• Beef & Lamb Mini Patties with Vegetables
• Bite Size Pieces of Escoveitched Coley Fish
• Potato Salad with Rocket, Parmesan, Balsamic, Cress
• Vegetarian curry wrap