Shared platters menu

Lavish 3 courses served to guests tables on platters to share feast-style!

Photo by Kitty Wursthorn

Photo by Kitty Wursthorn

Sides Select 3 - all dishes in this section are vegetarian

Three grains, roast cauliflower, red onion, chopped herbs and almonds VE, GF, N

Fattoush, tomato, cucumber, mint, pita crisp and a lemon dressing VE

Beetroot, marinated feta, rocket, apple and walnuts   GF,VEO, N

Roast new potatoes, lemon thyme and butter GF, V, VEO

Zucchini, fennel and rocket salad with dill and lemon vinaigrette VE, GF

Roasted baby carrots, puy lentils, greens, toasted pecans and goat's cheese GF VEO N

Kohlrabi, carrot and red cabbage slaw, cashews, crispy shallots, herbs, soy, sesame and lime dressing VE, N, GF 

Broccolini and seasonal greens, tahini dressing and toasted sesame GF VE

Roast squash, chilli butter, hazelnuts and goats curd V, GF, VEO, N

Desserts Select 1 sharing or 2 individual

Sharing Select 1

The Farm Cafe Ice Cream Bar

We set up an ice cream bar just for you!

Serving two delicious handmade, natural and preservative free gelato in cones or cups. Choose 2 flavours from a seasonal range.


A selection of 4 cheeses - garlic and thyme baked camembert, ashed goats, manchego, Shropshire Blue served with grapes, quince and a variety of artisan baguettes and crackers  GFO N


Individual  Select 2

Classic chocolate mousse, roast hazelnuts, and cream GF N

Lemon cheesecake, ginger crumb, citrus curd and fresh berries  GFO

Strawberry salad, cream, meringue and rose petals GFO DFO

Arlene’s tiramisu with STREAT espresso, marsala, mascarpone and shaved organic chocolate

To Begin

Harvest Graze Our harvest graze is made from local products

A bountiful selection of produce across a shared graze. Organic brie, aged cheddar and blue cheese, cured meats, house made dips and pickles, Mt Zero olives, quince paste, and a selection of artisan bread VEO GFO

Or, if a roaming option is required

Canapes  Select 2

Freshly shucked oysters with lemon GF

Roast peach, blue cheese and thyme honey on an oat crisp V WF

House beetroot cured salmon, feta and dill dressing on a buckwheat blini GF

Baby roasted potatoes with romesco and salsa verde dips V GF

Smashed Pea, ricotta and mint bruschetta  V

Smoked waldorf chicken salad jar GF DF N  

Smoky baba ganoush, fresh pomegranate and mint on a baguette crisp VE

Crispy filo pastries with feta, fresh mint and potato, served with tzatziki  V

Larger Canapes Select 1

Teriyaki and honey roast eggplant, tahini dressing and greens slider V

 Five spiced pulled pork and crackling slider

House made beef sausage rolls with tomato ketchup  DF

Parmesan polenta, roast mushroom ragu with gremolata V, GF

Lamb merguez ‘hot dogs’ with pickles and spiced harissa mayonnaise


Main Course Select 3 - served with a selection of artisan bread and butter

Caramelised fig and quince glazed leg of ham with hot mustard  GF, DF

Eight hour cooked shoulder of lamb, roast garlic and rosemary with mint jelly GF DF

Melanzane alla parmigiana, baked eggplant with tomato, basil and smoked mozzarella   GF V VEO DFO

Roast lemon and thyme free range chicken breast with toasted pine nuts GF N

Slow roast tomato, caramelised onion and caper tarte tatin VE

Twelve hour pulled Berkshire pork with crackling and peppered apple chutney GF

Hot smoked ocean trout, Somerset Farm salad greens, caper and dill dressing GF DF




GF gluten free GFO gluten free option, please ask us V vegetarian VO vegetarian option, please ask us VE vegan

VEO vegan option, please ask us DF dairy free DFO dairy free option, please ask us N contains nuts WF wheat free