Intimate wedding menus from Miss Tea

Article Published: Wednesday 30th September, 2020 - 10:00am



Make the most of gathering just your nearest and dearest by treating them to a wedding breakfast dedicated to enhancing the sensory experience of an intimate celebration.

Miss Tea's gorgeous new specially designed menus (full details, below) present a variety of flavours for a five-course feast that adds another unique stamp to your day. "They're perfect for intimate weddings, featuring tasting menus, delicious ingredients and plenty of ideas for smaller weddings for Autumn/Winter," says Miss Tea herself, Sarah Talbot.

"It's all about cosy comfort food and hugs on plates - a little bit of what we all need right now," she adds. And with the lip-smacking likes of Cornish mussels, wild mushroom and black truffle risotto, dayboat fish, cauliflower steak (not to mention desserts including walnut and honey tart, sloe gin and blackberry jelly and sticky toffee pudding) - couples can afford to up the culinary ante for a top tasting micro wedding.

misstea.co.uk

Terms and conditions apply.







I’m Game for a Wild Night In
Canapes:

Lobster mac and cheese with smoked chilli jam.
Salmon cured in gin, fennel blinis, creme fraiche, cucumber and mint.
Home smoked mackerel and ricotta pate, toasted buttered croutes, fennel.
* * * * * *
Course One:
Game terrine, sweet pickled cucumbers, poppy seed and spice bread.
* * * * * *
Course Two:
Cornish mussels in Cornish cider and cream, chunky rustic chips.
* * * * * *
Course Three:
Duck breast, lentils and bacon, powdered mushroom, elderberry syrup.
* * * * * *
Course Four:
Sloe gin and blackberry jelly, double cream
* * * * * *
Course Five:
Walnut and honey tart, rosehip syrup, clotted cream

My Favourite Cornish Ingredients
On the table:
Chef’s homemade bread and seaweed butter.
* * * * * *
Course One:
Risotto, wild mushrooms, black truffle.
*Lobster risotto – subject to availability at a supplement of £15 per head.
* * * * * *
Course Two:
Day boat fish, buttered seabeet, nori, celeriac puree.
* * * * * *
Course Three:
Beef cheek, buttered fondant, red wine carrots, garlic green, Mena Dhu and black treacle.
* * * * * *
Course Four:
Cornish Blue, wilted rocket, candied walnuts, cornish honey.
* * * * * *
Course Five – tasting plate:
Sticky toffee pudding, blackberry trifle jar, apple compote, gingernut crumb, brown sugar meringue, clotted cream.




We Love it Vegetably Alternative
A menu for an intimate wedding. £60 per head.Available throughout Autumn/Winter 2020/21.

On the table:
Chef’s homemade bread and seaweed butter.
* * * * * *
Course One:
Risotto, wild mushrooms, black truffle.
* * * * * *
Course Two:
Cauliflower steak, buttered seabeet, nori, celeriac puree.
* * * * * *
Course Three:
Vegetable suet pudding, red wine carrots, garlic green, Mena Dhu and black treacle.
* * * * * *
Course Four:
Cornish Blue, wilted rocket, candied walnuts, cornish honey.
* * * * * *
Course Five – tasting plate:
Sticky toffee pudding, blackberry trifle jar, apple compote, gingernut crumb, brown sugar meringue, clotted cream.