Anja wanted a menu that complemented the rich décor. They started with wild mushroom ragout on polenta with truffle oil and roasted red pepper. The main course was lamb served two ways with baba ganoush, pumpkin fritters, roast potatoes with black olive salt and salad. Dessert was red wine poached pears with double cream and lemon tart. They decided to not have a wedding cake. “A cake is quite expensive and we felt having dessert was enough. We spent the money on more bubbly and good wine!” Anja says.