Hotel Tresanton is closed for refurbishment until 10 February. Hotel Endsleigh & The Star are open

Planning Your Menu

Photo by Lizzie Churchil

Our Head Chef Paul Wadham has been at the helm for 20 years. When you choose to hold a special event here at Tresanton, Paul will work with you to create your perfect menu. Paul works with the finest local suppliers to source the best in seasonal produce for you. Wine can be paired and cocktails can be created, ensuring everyone is in the best spirit and toasting to you. 

Due to the nature of the dishes we serve at Tresanton, we require a set menu of one dish per course for the whole party, with the addition of a vegetarian choice provided if required. We can also offer a children’s menu and can take care of any dietary requirements with advance notice. 

The cost of your menu will be confirmed once your menu has been finalised. As a guide to costs, a three course menu is from £90.00 per person, summer barbeques are from £75.00 per person, canapes from £30.00 per person. Children’s menus are priced at £15.00 per child (up to the

age of 10 years old), cream tea is priced at £12.00 per person and our late night evening snacks offering of pasties and cheese is from £12.00 per person. 

All dietary requirements and allergies are taken into consideration when planning your menu and we will be able to accommodate any should we have advance notice. 

To inspire you and get your creative juices flowing, we have detailed below some dishes we have served at recent events. Please use these as an insight into the style of food we offer, as we take great price and enjoyment in creating your own bespoke menu. 

Menu ideas

STARTERS 

Crab, confit tomato, quails egg, avocado, crostini 
Dived scallops, pancetta, romesco sauce
Wild native oysters, shallot vinegar
Lobster spring rolls, vegetable slaw
Tuna tartare, creme fraiche, cristini, caviar
Red mullet, sauce vierge, basil mayonnaise 
Duck liver parfait, apple chutney, sourdough 
Deli Farm charcuterie, bruschetta, pickles
Beef tartare

MAIN COURSES 

Brill, capers, lemon, parsley, asparagus new potatoes 
Half lobster, chips, green beans, basil mayonnaise 
Wild bass, chargrilled courgette, aubergine, peppers, olives 
Cod, rosti potato, steamed clams, tomato, spinach 
Monkfish, peas, onions, pancetta, pea shoots, new potatoes 
Hake, broccoli, green beans, spinach croquette 
Fish pie, mash potato, green beans
Turbot, hollandaise, spinach, new potatoes
Moorland beef fillet, mushroom croquette, celeriac, oyster mushroom, pancetta
Sausages, mash potato, streaky bacon, onion 
Lamb cutlet, potato gratin, green beans, confit tomato 
Roast pork belly, celeriac, red onion, carrots, apple 
Terras Farm duck, polenta, spinach, mushrooms

DESSERTS Served with homemade ice cream or sorbet

Chocolate fondant 
Gateaux Opera 
Pavlova, seasonal berries 
Baked cheesecake 
Bread and butter pudding 
Dark chocolate mousse 
Creme caramel 
Lemon tart 
Hot chocolate mousse 
Apple tart tatin 
Vanilla grappa pannacotta 
Orange cake

CANAPES 

Our Head Chef Paul has detailed below some of his favourite canapes to serve. Some ingredients are seasonal, therefore they may not be available at the time of your celebration. We suggest a selection of four canapes in total, with four provided per person. 

MEAT 

Scotch quail’s egg 
Cured ham, rocket 
Beef or duck spring rolls 
Duck liver parfait, apple chutney, sourdough 
Harissa marinated chicken skewer 

FISH 

Smoked salmon, creme fraiche, caviar 
Crab and quail’s egg
Breadcrumbed scallop lollipop 
Fish goujons, tartar sauce 
Mackerel bruschetta 
Porthilly oysters 
Scallops, rosemary, pancetta 

VEGETARIAN 

Grilled asparagus 
Buffalo mozzarella, tomato, basil 
Arancini, peas, spinach 
Vegetable samosa 
Gorgonzola and hazelnut tart 
Courgette pizzette 
Baked Boy Laity, caramelised onions, bruschetta 
Summer vegetable roll 
Tartlet, mushroom fricassee (vegan) 
Polenta chips, roasted peppers, olives (vegan) 
Hummus and crudite (vegan) 

The Polizzi Collection

Sign up