FUNCTIONS
Planning a special event?
A birthday, anniversary, engagement or wedding?
Five Frogs Guesthouse can help you make this a truly memorable occasion with the perfect sophisticated setting and fine food cooked with the best produce the region has to offer.
Better still - book the whole house to achieve that special exclusive feel for you function.
TO SEE MENU SUGGESTIONS
Planning a special event?
A birthday, anniversary, engagement or wedding?
Five Frogs Guesthouse can help you make this a truly memorable occasion with the perfect sophisticated setting and fine food cooked with the best produce the region has to offer.
Better still - book the whole house to achieve that special exclusive feel for you function.
TO SEE MENU SUGGESTIONS
 |
 |
 |
 |
 |
 |
 |
 |
MENU SUGGESTIONS
Starters:
Chicken minestrone with parmesan
Honey-glazed spatchcock with baby beetroot, watercress and hazelnuts
Grilled asparagus with poached egg and hollandaise
Tart with caramelised onion and brie
Thai style butternut soup with coconut milk
Mains:
Greek lamb with lemon & rosemary, creamy potatoes and vegetables
Lamb shanks with polenta (or mash) in a red wine jus with vegetables
Salmon fillets with dill hollandaise, spring potatoes and vegetables
Lemon-honey glazed chicken Marylands with almond couscous and vegetables
Parmesan crusted veal cutlets with potatoes, salsa verde and green bean salad
Chicken Korma curry with cashews served with naan bread, homemade chutney and rice
Desserts:
Dark chocolate brownies with ice-cream and raspberry coulis
Honey panna cotta with fresh figs and a walnut praline
Sticky date pudding with a toffee sauce
Caramel apple cake with vanilla bean ice cream
Starters:
Chicken minestrone with parmesan
Honey-glazed spatchcock with baby beetroot, watercress and hazelnuts
Grilled asparagus with poached egg and hollandaise
Tart with caramelised onion and brie
Thai style butternut soup with coconut milk
Mains:
Greek lamb with lemon & rosemary, creamy potatoes and vegetables
Lamb shanks with polenta (or mash) in a red wine jus with vegetables
Salmon fillets with dill hollandaise, spring potatoes and vegetables
Lemon-honey glazed chicken Marylands with almond couscous and vegetables
Parmesan crusted veal cutlets with potatoes, salsa verde and green bean salad
Chicken Korma curry with cashews served with naan bread, homemade chutney and rice
Desserts:
Dark chocolate brownies with ice-cream and raspberry coulis
Honey panna cotta with fresh figs and a walnut praline
Sticky date pudding with a toffee sauce
Caramel apple cake with vanilla bean ice cream