They all seemed to enjoy it – and one of the couples is coming back in mid-July. We also served our first dinner (Stevie cooked, I was sous-chef), and it seemed to go very smoothly. We tried to keep the menu simple for our first go:
Antipasto platter to share (crispy chorizo, homemade garlic and herb sourdough balls, chargrilled vegetables with tapenade and aioli)
Roast rack of herb crusted local lamb with pea & mint puree, new potatoes, leeks and honey glazed roast carrots
Homemade lemon tart with Llanfaes ice cream.
Coffee and homemade chocolates