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©2017 by Mint Dining

Registered Company Number 11030217


As a compromise between self service and full table service, a staffed buffet is offered with this menu choice. Our suggested menus listed below contain the ideal combination of a hot main course, side salads and dessert, which is the perfect way to cater for larger groups.  We would be delighted to supply a bespoke option by prior arrangement.


Menu 1
Slow roast rump of lamb, rosemary & broad beans
Buttered Savoy cabbage
Jerusalem artichoke pomme puree
Soused Cornish mackerel, pickled shallots, spinach and sun blush tomato
Red and yellow chicory salad, honey and whole grain mustard dressing
Shaved fennel, Comice pears, russet apple, crisp watercress, gorgonzola, Crisp fuisille croute
Purple sporting broccoli, salad blue potatoes, nibbed hazelnuts
‘Rhubarb & Custard’ 

Menu 2
Roast breast of corn fed chicken, grain mustard and tarragon veloute
Wilted spring greens, heritage carrots, fine beans
Roast new season potatoes, chervil and parsley dressing
Seared loch fin salmon, bois boudran, shaved fennel
Assiette of secrets beetroot, celery cress
Bulga wheat, saffron infused cous cous, pomegranate and blood orange
Winter leaves, house vinaigrette
Bramley apple tart, hazelnut crumb

Menu 3
Seared fillet of sea bass, lemon grass, ginger, chilli and mirin glaze
Quick wok fried oriental and sesame seed vegetables
Cumin spiced rice with caramelised red onion
Marinated duck breast in black spiced rice vinegar, Julienne of carrot and mouli
Baby gem, cucumber, and shaved parmesan salad
Vine ripened plum tomato, spinach, spring onion, shiso leaf, soy dressing
Griddled tofu, shitake mushrooms, Thai asparagus and fried leeks
Coconut pannacotta, mango puree

All of our buffets will be served with warm breads, additionally cheese boards can also be served, please ask for more information

Hot & Cold Fork Buffets