Sumptuous food for your wedding day

We offer an initial menu and beverage consultation service, along with a complimentary tasting session for the bride and groom (surcharge for additional attendees applies). Tasting menus provide a 'dress rehearsal' to your special day enabling you to sample elements of your chosen menus and to visualise the overall effect you will create for your guests by the food that is served to them. We will talk you through every aspect of your wedding catering and beverage selection to ensure nothing has been overlooked.

 

Relax with the knowledge that Mount Ephraim's Chef Scott Anderson and his team will provide you with carefully balanced dishes that use fresh seasonal ingredients. We offer three menu levels, all created especially for Mount Ephraim and appropriately named to match iconic areas within the 10 acres of Edwardian gardens: Topiary, Pavilion and the Miz-Maze. 

The Miz-Maze selection is our top menu level that means we do our very best to procure the finest selection of natural produce and game from around the world. If you have your hearts set on something entirely different from the three levels of menus we have already created, we will be only too happy to create something entirely new to suit your individual requirements. 

Please contact us if you wish to receive a complete range of our menus.

In the meantime, enjoy the next few mouth watering moments as you read our sample menus...

Sample Menus

Canapés

Wedding Breakfasts,  

Please choose 1 Starter, 1 Main and 1 Dessert, alternatively you can offer your guests a choice of 2 to be pre ordered for each course.

Selection of ciabatta and sourdough bread rolls served warm with butter

Smoked salmon gravlax with a lime and fennel salsa and crisp ciabatta croutons

Five spiced Kent pork tenderloin on glass noodles, Asian leaves and plum and hoisin dressing

Chicken liver pâté topped with port wine jelly and sour dough slices, cranberry and red onion jam

Asparagus and roasted pepper tower with wild rocket and pecorino cheese drizzled with extra virgin olive oil and balsamic reduction

Prawn cocktail of layered Atlantic prawns, Iceberg lettuce, marie rose sauce, garnished with Cayenne pepper and lemon served in a martini glass

Buffalo mozzarella and tomato marinated in basil pesto and finished with seasonal leaves and crisp grissini bread sticks

Spanish tomato and seafood broth with king prawns, chorizo and chilli croutons

Mezze platter of Mediterranean meats, seafood and roasted vegetables, hummus or baba ganounsh, crisp breads (platter per table)

Pan seared Whitstable bay sole on a lemongrass and tomato mash finished with a citrus lemon velouté sauce

Chiltern farm lamb rump on Bombay potatoes with marinated vegetables and a rich cumin and masala spiced sauce 

Pork tenderloin with thyme infused boulangere potatoes served with simmered vegetables and light pork and herb sauce

Kentish sirloin of beef with dauphinoise potatoes and a tower of vegetables served with a red wine jus

Filled chicken breast with rosemary and borretane onions served on a roasted potatoes, pearl vegetables, finished with a light chicken and rosemary sauce

Baked aubergine wedges with aromatic spices and Asian leaves dressed with a chilli, soy and mirin dressing

Roasted butternut and sweet potato stack with pine nut and pumpkin seed pesto, pecorino cheese crisps.

Baked salmon nicoise with black olive, green beans, sliced new potatoes and cherry tomatoes finished with a honey and whole grain mustard dressing

Chocolate truffle torte with a Seville orange centre

Tropical fruit pudding with passion fruit and mango salsa

Lemon and amaretto slice with vanilla bean ice cream and fresh raspberries

Individual Eton mess layers of meringue, strawberries, Chantilly cream and drizzled with coulis served in a martini glass

Black forest torte, vanilla cream and kirsch poached cherries

Clotted cream panna cotta with champagne soft fruits

Passion fruit and pistachio tear drop with a pistachio crisp

Duo of chocolate and raspberry with wild berry coulis

Selection of tea and coffee to include; English Breakfast, Earl Grey, fruit and herbal infusion and filter coffee

A fine selection of international or local cheeses served with artisan crackers and grapes (supplement of £3.90 per person plus VAT at the prevailing rate)

2 petit fours (supplement of £1.50 per person plus VAT at the prevailing rate)

Please choose 4 from the BBQ and 2 Desserts (all salads included)

Selection of ciabatta and sourdough bread rolls served warm with butter

Antipasti platter of Parma ham, cured salmon, roasted vegetables, sun-dried tomatoes, marinated and grilled artichoke hearts, figs

and bruschetta (platter per table)

Open tartlet of crisp puff pastry with asparagus and caramelised onions, rocket, parmesan and drizzled with a balsamic syrup

Pork ribs with garlic and rosemary BBQ sauce

Coriander and lemon marinated tuna and king prawn skewer 

Masala marinated lamb shoulder slow cooked then char-grilled

Rib-eye steaks with Malden sea salt cracked black pepper

Butterflied Southern Cajun chicken fillet served with yogurt and mint

Bamboo skewers of sea bass with lemon and dill

Blackened salmon fillets topped with mirin and soy

Pork cutlets with thyme and sage butter

Skewers of sweet potato yellow peppers with chilli and lime salsa

Chermoula marinated courgette and red onion kebabs with cherry tomatoes

Free range chicken breasts with roasted corn chilli and coriander butter

Lemon thyme and cracked black pepper mushrooms with olive oil

Mediterranean vegetables with pesto and pine nut dressing

Salt and pepper marinated strips of beef on skewers finished with BBQ sauce

Caesar salad with crunchy ciabatta croutons shaved parmesan 

Moroccan cous cous with chic peas dried apricot and chermoula dressing

Asian slaw with sweet chili dressing and toasted sesame seeds

Mediterranean carrot salad with toasted coriander and cumin 

Fresh sliced beef tomato, wild rocket drizzled with pine nut pesto

Sliced red onion with fresh herbs and a white balsamic vinaigrette

Summer garden green salad with fresh tomato cucumber and French dressing

Minted potatoes 

Selection of sauces

Tiramisu, layers of coffee, cream and biscuit served with pouring cream

Individual Eton mess layers of meringue, strawberries, Chantilly cream and drizzled with coulis

Fresh fruit skewers dipped in Belgian chocolate

Chocolate brownies served with Channel Island cream

Fresh fruit salad drizzled with a vanilla and star anise syrup

Selection of tea and coffee to include; English Breakfast, Earl Grey, fruit and herbal infusion and filter coffee

A fine selection of international or local cheeses served with artisan crackers, quince and grapes (supplement of £3.90 per person plus VAT at the prevailing rate)

2 petit fours (supplement of £1.50 per person plus VAT at the prevailing rate)