CHEESEBOARD
Camembert, Triple Cream Brie, Blue, Goat’s Cheese balls, Almond baked fetta, Dill infused almond fetta, Cashew Cheese plus an array of vegan delights including roast carrot dip, handmade falafel, turmeric pickled onion, pink pickled onion, cornichons, walnut & lentil pate, garlicky oyster mushrooms, smokey “bacon” mushrooms, figs, thyme roasted grapes, heirloom tomatoes, olives, falafel, baked apple, peppered pear, dark chocolate, nuts & fresh fruit.
CANAPES
Buckwheat Blini with beetroot cashew cream & garlicky-truffled mushrooms (gf & v)
Onion Bhaji with mint raita & coconut yoghurt (gf & v)
Spicy sweet potato tempura sushi (gf & v)
Polenta with mascarpone & honeycomb (gf)
Caramelised onion, camembert & thyme tartlets
Parmesan Shortbread with ricotta & broad beans
Mini crispy taco with chipotle tofu, slaw & avocado puree (gf & v)
PUNCHES
Watermelon Lemonade (non-alcoholic)
Orange, passionfruit & lychee punch (non-alcoholic)
Mojito (alcoholic)
Goldtoast Supper Club 
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