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CANAPéS

 

 

Meat

 

Cold
Hoisin duck pancake with chilli; lime and coriander
Chicken liver mousse with a raspberry shard and sesame cone
Soy and brown sugar cured beef with enoki mushroom marmalade
Ham hock ballotine with quince jelly and Granny Smith apple
Smoked chicken Caesar salad on baby gem lettuce
Pressed confit lamb shoulder with tagine vegetables and preserved lemon
Hay smoked venison with rocket; shaved parmesan and truffle oil
Hot
Chicken and ginger spring roll with peanut sauce
Lamb kofta with tzatziki
Pulled pork slider in a brioche bun with smoky barbecue sauce
Pig’s cheek croquette with piccalilli
Teriyaki chicken skewer with toasted sesame seeds and spring onion
Sliced beef fillet with triple cooked chips and béarnaise sauce
Guinea fowl ballotine with wild mushroom truffle cream and pancetta
Black pudding and apple bon bon with crackling crumb
Beef burger with English Cheddar; crispy shallot and tomato relish

 

Fish

 

Cold
Smoked salmon; goat’s cheese; whole wheat and quinoa biscuit with dill crème frâiche
Yellow fin tuna with yuzu pickled cucumber; carrot and radish
Crayfish tail; apple and celeriac remoulade with a shell fish reduction
Seabass ceviche with avocado purée and shaved radish
Cornish crab with pear; blackberry and red vein sorrel
Deep port mackerel with cauliflower purée on brown toast
Hot
Thai fish cake with chilli and cucumber sauce
Ras el hanout marinated candy floss prawn with saffron and lime yoghurt
Blackened cod with a miso glaze
Charmoula marinated seabass with red pepper hummus and a salted potato crisp
Kedgeree crab with apricot mayonnaise and quail’s egg
Seared scallop with tomato fondue and pancetta
Crab cakes with kimchi and Korean chilli paste
Crayfish mac and cheese with rocket

 

Vegetarian

 

Cold
Black sesame seed cone with artichoke purée; quince jelly and truffle shavings
Creamed Stilton with pear; rocket and walnut bread crostini
Savoury profiterole with goat’s cheese; mint and lemon
Green pancake with broad bean salsa and sumac feta
Paprika scone with chive emulsion and quail’s egg
Watermelon with feta cheese and aged balsamic vinegar
Hot
Beetroot; lentil; butternut squash and paneer spring roll
Parmesan gnocchi with onion purée and semi-dried cherry tomato
Grilled halloumi on flatbread with harissa
Spiced sweet potato cake with coconut sambal
Chickpea and coriander falafel with baba ghanoush
Balsamic tomato and pesto on quinoa and whole wheat biscuit
Pão de queijo – Brazilian cheese bread with chilli mango salsa
Quail’s egg Florentine with pink peppercorns

 

Dessert

Sea salt crusted chocolate tart
Lemon meringue cone
Lychee and raspberry cheesecake with white chocolate drizzle
Tropical panna cotta on a coconut cupcake sponge
Milk chocolate and passion fruit profiterole
New York style vanilla cheesecake with blueberry compote
White chocolate and pineapple tartlet
Exotic fruit skewer with passion fruit dipping sauce
Selection of macaroons
Artisan marshmallows