Surbiton Masonic Hall
Fine Dining Tasting Menu
This extra special menu showcases the talents of our Kitchen Brigade, who are capable
of creating exceptional food using only the freshest of ingredients. Please speak to the
Office prior to ordering. Maximum diners approximately 25.
Amuse Bouche of a Warm Scotch Quails’ Egg with a
Caviar & Watercress Dressing
(Muscadet-sur-lie Domaine de La Batardiere)
❖
Dive Caught Scallop, Pea Puree and Lobster Foam with a
Fine Regganio Skewer
(Pazo de Villarei Albarino, Spain)
❖
Lobster Ravioli
(Riebeek Cellars Viognier, South Africa)
❖
Duo of Glenmore Sorbet
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