RSVP
Kindly RSVP before or on 11 October 2024.
Each guest to respond individually with your choice of main course for the 11th of January and any dietary requirements.
MENU OPTIONS
Slow cooked lamb shank in a rosemary and thyme reduction served on a bed of spring onion mash and roasted root vegetables including heritage carrots
OR
Stuffed chicken thighs with spinach and pine nuts, rosa tomatoes, mangetout and a carrot sage brown butter puree served with jollof rice