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.