Lovebox VVIP

VVIP

Hospitality Menu

Main Course – Fish

Wood roast crispy skin fillets of sea bass served with a fresh green & chilli salsa

Salt baked celeriac, capers, herb and burned butter

Wood roast crushed new potatoes with olive oil and fresh herbs

Mixed salad of leaves, cucumber, tomatoes, red onion, pickled red cabbage and seeds (served in an Indian leaf bowl)

Main Course – Vegetarian / Vegan (Option 1)

Wood roast seitan (wheat protein) with tomato, red wine, garlic, smoked paprika and herbs served with a fresh green and chilli salsa

Salt baked celeriac, capers, herb and burned butter

Wood roast crushed new potatoes with olive oil and fresh herbs

Mixed salad of leaves, cucumber, tomatoes, red onion, pickled red cabbage and seeds (served in an Indian leaf bowl)

Main Course – Vegetarian / Vegan (Option 2)

Tandoori wood fired tempeh (fermented soya beans and grains) served with a pineapple, chilli and chive salsa

Wood roast mushroom and peppers with five spice, Sichuan peppercorns, star anise and orange

Lemon pilau rice with black lentils and herbs

Pickled shallot, radish, carrot, turnip and ginger salad

Homemade spiced ketchup

Mixed salad of leaves, cucumber, tomatoes, red onion, pickled red cabbage and seeds (served in an Indian leaf bowl)

Main Course – Meat

Tandoori BBQ chicken thighs marinated in a classic spice blend with yoghurt and lemon

Wood roast pork belly with five spice, Sichuan peppercorns, star anise and orange. Served with a pineapple, chilli and chive salsa

Lemon pilau rice with black lentils and herbs

Pickled shallot, radish, carrot, turnip and ginger salad

Homemade spiced ketchup

Mixed salad of leaves, cucumber, tomatoes, red onion, pickled red cabbage and seeds (served in an Indian leaf bowl)

Vietnamese Pulled Pork Shack
At Blistering we’ve been slow cooking (pulled pork) for many years. We brine pork shoulders for 48 hours, then confit the pork very slowly, then finish it off in our wood-fired ovens.

Vietnamese pulled pork buns – Pulled pork and grilled sesame buns with Hoisin & tamarind glaze, green papaya, peppers, baby gem & coriander salad with a lemongrass & sesame dressing

Vietnamese pulled jack fruit

Pudding Bites

Chocolate espresso brownies sprinkled in edible glitter

Slices of fresh watermelon