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´╗┐Menu design should take into consideration the number of guests, venue and season. Regardless of whether your wedding is for 50 or 1000, guests should feel as if they have been personally cooked for by your culinary team. Metropolitan Hotels will work with you to design a menu based on your style, your guests, ideal ingredients, innovative presentation, and the most sensational of tastes.


´╗┐sample menu

demi tasse of chilled watermelon and cranberry gazpacho

cast iron seared foie gras marinated
with pink peppercorn and thyme,
grilled gold pineapple,
blonde frisee lettuce and calvados jus

vine ripe red and yellow tomato
salad with fresh sheep milk ricotta,
spiced micro greens and
peppered basil vinaigrette

ceviche of scampi and lobster,
lemon grass and ginger vinaigrette,
tangled micro greens and beluga caviar

champagne and ginger sorbet

roast rack of lamb, crisp fingerling
potatoes, warm pickled shallots,
white asparagus, Stilton and port jus

chocolate tasting trio:
chocolate praline fondant;
chocolate brulee tart; and
chocolate caramel blackout cake

tea or single estate coffee