Call: 01209 832260/07969224068  Email:sarah@misstea.co.uk

Intimate Weddings – for up to 15 guests.

I’ve written these menus specifically to cater for small weddings. They are all about comforting dishes with beautiful ingredients, they are rustic, yet indulgent and provide the perfect balance of being looked after, celebrating your wedding and enjoying food with your loved ones.

I have written three tasting menus for you to choose from. If you require alternative dishes to cater for specific diets or allergies, or would just like to change one of my recommendations I am happy to help you.

I’m Game for a Wild Night In.
A menu for intimate weddings. £70 per head.
Available throughout Autumn and Winter 2020/21.

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

Staff are available at an additional cost, to produce this menu I will need (in addition to myself), one extra chef and two waiting staff.

My Favourite Cornish Ingredients – Tasting Menu.
A menu for an intimate wedding. £70 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.
*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.

Staff are available at an additional cost, to produce this menu I will need (in addition to myself), one extra chef and two waiting staff.

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.

Terms and conditions.
1/ Bookings via phone or email please.
2/ Alternative dishes can be catered for but I need notice of more than 48 hours.
3/ 25% non refundable deposits are taken at point of booking.
3a/ Full payment via BACs is required upfront 3 weeks prior to your wedding, non payment will be assumed a cancellation.
4/ Full Terms and Conditions will be sent prior to booking.
5/ Our Covid aware statement will be sent prior to booking.