Sample Menus
Canapés
Meat:
Teriyaki chicken skewers with pomegranate raita
Crostini with fillet of beef, mustard mayo, caramelised onion and micro rocket
Parma ham and mozzarella bites with rocket and balsamic reduction
Puff pastry tartlets with chorizo, tomato and goat’s cheese crème
Mini beef croquettes with mustard mayo
Vegetarian:
Tomato mascarpone tartlets
Vietnamese raw summer rolls with satay sauce
Vegetarian spring rolls (deep-fried) with soy lime dipping sauce
Parmesan arancini with Arrabbiata sauce
Cauliflower and white chocolate phyllo tartlets with parmesan and black garlic aioli
Watermelon cubes with Za’atar and lime
Seafood:
Citrus prawn skewer with black sesame
Seared tuna skewers with black sesame and chipotle
Mini lemon scones with smoked salmon, cream cheese and dill
Dinner
Starters:
Burrata with griddled and fresh nectarine, roasted and fresh tomato, basil oil and fresh basil served with a side of toasted sourdough bruschetta
Beetroot carpaccio with goat’s cheese mousse, toasted walnut, rocket and an orange and rosemary reduction
Mushroom and truffle risotto with black pepper and pecorino shavings
Seared tuna with pineapple carpaccio and chipotle
Tian of aubergine, tomato and avocado with tempura prawn, basil oil and a homemade sweet chili glaze
Zucchini, pea and basil soup with chili marinated feta and fresh sourdough
Mains:
Sweet potato and ricotta gnocchi with buerre noisette and crispy sage
Fillet of beef with a blueberry balsamic reduction, crispy potato terrine and charred asparagus, fine beans, tenderstem broccolini and flaked almonds
Grilled chicken with orange and rosemary reduction, served with black rice, cannellini bean and tomato puree and topped with pea shoots
Homemade prawn linguine with tomato, chili and fresh basil
Pan seared lamb rack with herb crust, minty peas, Hasselback potatoes, roasted tomatoes on the vine and a mint jus
Japanese style Miso broth with enoki mushrooms, noodles, bean sprouts, raw vegetables, crispy smoked tofu, topped with a soft-boiled egg, fresh coriander and spring onion
Dessert:
Molten chocolate fondant with mascarpone ice cream and almond tuille
Lemon tart with crème fraiche and berry coulis
Profiteroles with pistachio and raspberry crème pâtissière and a white chocolate glaze
Cinnamon and Orange Crème brulée with segmented charred orange
Apple berry crumble with vegan ice cream (vegan and gluten free)
Baked cheesecake with macadamia brittle and salted caramel
Brunch:
North African tomato red pepper shakshuka with poached eggs and fresh basil, sourdough on the side
Berry and banana smoothie bowl topped with homemade granola, chia and goji berries
Brioche French toast with creme fraiche, cinnamon bananas, maple syrup and toasted almond flakes
Ricotta pancakes with miso caramel, coconut shavings and banana
‘Dutch Baby’ cooked in skillet with goat’s cheese, parmesan and herbs
English muffins with poached eggs, smoked salmon, charred asparagus and hollandaise sauce
Freshly baked scones with a variety of jams, whipped butter and double cream
Homemade granola, fruit salad and Bulgarian yoghurt with honey
Avocado on sourdough toast with North African Dukkah spice and chilli oil
Three egg omelette with garlic mushrooms, Boursin cheese and fresh chives.