Tambakio and Amphitheatre wedding menus 2019
Hummus, aubergine salad, tzatziki and pitta breads with olive oil and sweet paprika.
Lemon chicken fillet with thyme and rosemary with Greek style roast potatoes and baby carrots.
Greek Salad, tomatoes, cucumber, onions, red pepper tears, feta cheese, herbs and olive oil dressing.
Panna cotta with rose petal coulee
Mozzerella buratta with cherry tomatoes and fresh basil pesto Freshly cooked bread rolls with an olive oil and balsamic dipping bowl and Kalamata olives (sharing between 2).
Pork tenderloin with fig and red wine sauce served with Dauphinoise potatoes garnished with shiso leaves.
Strawberry Salad with caramelised walnuts, mixed baby leaves, parmesan, poppy seeds and citrus dressing
Freshly cooked bread rolls with an olive and balsamic dipping bowl and Kalamata olives (sharing between 2).
Prime Beef fillet served with roast potatoes and mixed grilled vegetables (carrots, red peppers, courgette and asparagus) (optional bernaise sauce or butter).
Rich chocolate mousse with caramelised hazelnuts
Prosciutto with melon and caramelised balsamic dressing
Hummus with pitta triangles
Giant grilled king prawns served with green salad
Please note all of our starters are vegetarian and main courses can be replaced by the following if you require a full vegetarian menu. ( Vegan options are also available upon request).
a) Roasted beetroot salad with apple, baby spinach, capers, yoghurt and caramelised walnuts served on a bed of mixed green salad leaves with a citrus dressing.
b) Fresh homemade pesto a la Genovesse with linguine, pine nuts and parmesan.
c) Funghi Raviolli with a fresh cream and truffle oil sauce.
d) Mastello cheese grilled with a fig marmalade and served with a green salad, citrus dressing and almond flakes.