Antipasto for 8


Antipasto plate includes:
Giardinere vegetable pickles
Beetroot dip
Smoked eggplant dip
Chickpea and toasted cumin hummus
Chef Ruben’s pistachio and orange mortadella
Cured meat and salami selection
Sardinian pecorino cheese
Tasmanian Coal River Brie
Cashel – Irish blue
Roasted grape and sherry jelly

Perfect for 8 guests for snacks with drinks or as a pre-dinner starter

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