Sample menus at the HSBC Championships

In partnership with Smoking Lobster

LUNCH

BUFFET

PRAWN
Szechuan glaze, prawn crumb (NGCI)

YELLOW TAIL KINGFISH
Daikon pickle, truffle pearls (NGCI)

YELLOWFIN TUNA
Watermelon, shiso and wasabi oil (NGCI)

WATERMELON NIGIRI
Mango kaffir lime (NGCI, vg, df)

AUBERGINE
Ginger and sweet soy (NGCI, vg, df)


ROAMING SMALL PLATES

BEEF FILLET
Ponzu, caviar and truffle emulsion katsu maki (df)

CHAR SIU IBERICO PORK BELLY
honey pickled daikon (df, NGCI)

TUNA TATAKI
Red pepper and mango salsa (df)

STEAMED BASS
Haricot bean, celeriac, sake and mussel kasure

VEGETATABLE YASAI GYOZA
Chinese black vinegar dashi (vg, df)

MANGO, SMOKED SOY AND KAFFIR LIME KATSU MAKI (vg, df)
Chinese black vinegar dashi (vg, df)


DESSERT

VANILLA CHEESECAKE
Lychee, passionfruit (vg)
MERMAID RUM SPICED TIRAMISU


AFTERNOON TEA

SAVOURY

PASTRAMI, WHITE KIMCHI, AND WASABI MILK BREAD

FISH & VEGETARIAN POKE BOWLS

CONFIT CHICKEN (df)

VIETNAMESE SUMMER ROLLS (NGCI, vg)

TRADITIONAL SAUSAGE ROLL

CHAR SIU PORK FLAKE ROLL (df)


SWEET

TRADITIONAL SCONE, CLOTTED CREAM AND STRAWBERRY JAM (v)

TRADITIONAL SCONE, CLOTTED CREAM AND PASSIONFRUIT CURD (v)

FRESH STRAWBERRIES, LYCHEE CREAM CHANTILLY (v, NGCI)

MATCHA AND DARK CHOCOLATE CHOUX BUN, CARAMELIA CREMEUX (v)

CHERRY AND HIBISCUS PATE DE FRUIT (vg, NGCI)

YUZU WHITE CHOCOLATE FUDGE (NGCI)

PANDAN DOUGHNUTS WITH CHOCOLATE MISO SAUCE

AFTERNOON TEA*

SAVOURY

HOISIN MUSHROOM WRAP (V)

WILD MUSHROOM PARFAIT TART (V)
Chalk stream trout, pickled cucumber gougère, gentleman's relish

PORK, APPLE, AND STILTON SAUSAGE ROLL


SWEET

CALAMANSI CURD TART
Fresh raspberries, scorched meringue (v)

MATCHA, WHITE CHOCOLATE, AND LEMON CRAQUELIN CHOUX BUN (v)

MINI BLACK FOREST GATEAUX (v)

CUBAN PINEAPPLE AND RUM CAKE WITH MINT SUGAR (v)

TRADITIONAL SCONE, ROSEBUD PRESERVE, CLOTTED CREAM* (v)

STRAWBERRIES, CREAM (NGCI, v)


*Available as NGCI
**Available as vg with plant-based cream

ON ARRIVAL

CANAPÉS

CORNISH CRAB TARTLET
Citrus crème fraîche, chives

CORONATION CHICKEN TARTLET

FETA MOUSSE
Black olives, cucumber, tomato gel, crispy crostini (v)

LAMB SCRUMPETS
Anchovy mayonnaise


LUNCH

STARTER

GIN-CURED SALMON
Elderflower gel, compressed cucumber, dill

BURRATA
Heirloom tomatoes, balsamic glazed strawberries, basil pesto, balsamic dressing, rocket, croute (v)


MAIN

VENISON LOIN
Cherry, beetroot & potato cake, cavolo nero, cocoa jus, crispy shallots

CHARRED HISPI CABBAGE
Miso butter, crispy capers, hazelnut (v)


DESSERT

STRAWBERRY GANACHE TART WITH SORBET



AFTERNOON TEA

FINGER SANDWICHES

Coronation chicken
Cucumber & mint
Egg & cress
Honey roasted ham & mature cheddar cheese
Scottish smoked salmon, dill & cream cheese


SWEET

BRAMLEY APPLE AND CARROT CAKE
Cream cheese frosting 

BLACKCURRANT & WHITE CHOCOLATE GANACHE
Vanilla sable tart

VANILLA CHEESECAKE
Roasted fig filling with white chocolate mirror glaze

PLAIN & RAISIN SCONES
Clotted cream, strawberry jam

STRAWBERRIES WITH DOUBLE CREAM

LUNCH

FROM THE BUFFET

STARTER

CURED LOMO
Sage and nocerella tapenade, elderflower and apple cider gel (NGCI)

HEIRLOOM TOMATO TART*
Tomato seasoning, thyme salt, micro salad, Pedro Ximénez dressing (vg)


MAIN

BLACKENED STUFFED CHICKEN BALLOTINE*
Crispy shallot crunch, piperade

SEA BREAM NAM JIM SALAD
Crisp spiralised mooli and cucumber, pickled radish tender stem, toasted sesame (NGCI)

MISO GLAZED HEN OF THE WOODS MUSHROOM*
Soba noodles, radish pickled pink onion, spring onion, soy and miso dressing (vg)


SALAD

SCORCHED PADRON
Paneer, carrot, quinoa, teriyaki

COBB SALAD
Alabama white BBQ dressing (v)

AVOCADO
Peach, tomato, rocket and toasted pumpkin seeds dill tahini dressing (NGCI, vg)


DESSERT

ASSORTED CRAQUELIN CHOUX BUNS
Strawberry matcha, tiramisu, lemon meringue (v)

DARK CHOCOLATE AND SOUR CHERRY TORTE*
Vanilla cream, chocolate soil (NGCI, vg)


AFTERNOON TEA*

FROM THE BUFFET

SAVOURY

FINGER SANDWICHES
Ham hock, mature Cheddar and piccalilli on malted granary
Mature Cheddar with chunky pickle, sundried tomatoes, slice red onion, mustard mayo
Smoked Salmon, horseradish, lime crème fraiche
Coronation chicken on sliced white sourdough

PORK APPLE AND STILTON SAUSAGE ROLL


SWEET

TRADITIONAL SCONE, ROSEBUD PRESERVE, AND CLOTTED CREAM (v)
MOCHA CAKE (vg)

BANOFFEE AND CARAMEL CAKE (v)

FEATHERBED STRAWBERRIES AND CREAM (NGCI, v)



*Available as NGCI

LUNCH

CANAPE

CAVAIR BLINI
Dill cured yolk


STARTER

SALMON TARTARE
Pickled beetroot, charred cucumber and wasabi dill oil


MAIN

CARAMELISED CORN-FED CHICKEN SUPREME
Truffled sweetcorn puree, pomme anna crisp, charred corn wild garlic (NGCI)


DESSERT

LEMON AND ELDERFLOWER CURD TART
Hung creme fraiche, fresh berries (v)



AFTERNOON TEA

SAVOURY

FINGER SANDWICHES
Smoked salmon, cream cheese with dill lemon, black pepper on oatmeal
Ham hock, mature Cheddar and piccalilli on malted granary

KOREAN FRIED CHICKEN WRAP

PORK, APPLE, AND STILTON SAUSAGE ROLL


SWEET

DOUBLE CHOCOLATE BEIGNET (v)

TRADITIONAL SCONE, ROSEBUD PRESERVE, CLOTTED CREAM (v)

FEATHERBED STRAWBERRIES AND CREAM (NGCI, v)