Canapés

 

Chorizo-Scotched Egg 

w/ blistered jalapeno, jalapeno ketchup and baby coriander

 

Chilli & Lime Crab Salad Choux Bun 

w/ brown crab emulsion and micro coriander

 

Peking Duck Cones 

crispy duck served in pancakes with hoisin sauce, cress and cucumber 

 

Smoked Mackerel Paté

w/ Tewkesbury mustard, capers and dill on toasted sourdough

 

Seared Scallops 

w/ celeriac purée and black pudding crumb

 

Whipped Feta & Beetroot Tartlet (V)

w/ candied walnuts and mint

 

Indian-Braised Lamb Shank Chat Bomb 

w/ raita and pomegranate

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Starters

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Chicken Caesar Croquettas

w/ Caesar dressing, pancetta, Parmesan, and baby gem lettuce

 

Kentucky-Fried Guineafowl Corn Taco

w/ avocado purée, grilled corn, black garlic, carrot shavings and micro cress

 

Roasted Beetroot & Goat’s Cheese Salad

w/ an apple and frisée salad and walnut brittle

 

Sumac-Spiced Lamb Fillet 

w/ celeriac remoulade, mint and pomegranate tabouleh and a hazelnut dukka

 

Harissa Baked Cod 

w/ celeriac purée, pickled fennel, crispy chickpeas, coriander and za’atar

 

Beetroot Cured Salmon 

w/ a pickled vegetable salad, horseradish emulsion, green apple purée and crispy noodles

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Main Courses

 

Herb-Roasted Suprème of Chicken 

w/ truffled polenta, umami glazed wild mushrooms, kale and almond pesto, crispy cavolo nero and a brown chicken jus

 

Loin of Venison 

w/ pommes Anna, seasonal vegetables and a brandy and peppercorn sauce

 

Laquered Duck Confit 

w/ parsnip purée and a green olive and Armagnac salsa

 

Vietnamese Caramel-Glazed Salmon Fillet

w/ sautéed mushrooms, creamy celeriac purée and a chilli, lime and peanut salad

 

Pan-Roasted Pheasant Breast 

w/ a carrot and corn pearl barley “risotto”, coriander oil, cumin and pickled carrot

 

Fillet of Beef

w/ truffled pomme purée, onion ring, roasted tomatoes, grilled mushrooms and red wine jus

 

Rump of Lamb 

w/ a truffled potato dauphinoise, cauliflower cheese croquette, swiss chard and a red currant jus

 

Wild Boar & Fennel Ragu 

w/ paccheri pasta and an Old Winchester and parsley sourdough pangrattato

 

Desserts

 

Chocolate Stout Cake

w/ milk chocolate namelaka, honeycomb, white chocolate ice cream and salted caramel 

 

Danish-Style Butter Cake

w/ blueberries mulled in sloe gin and a set custard cream

 

Mocca Mousse Dome

w/ kaluha soaked jacquond sponge and chocolate

 

Plum Semi-Freddo

w/ crushed meringue, plum sauce, raspberry macaron and vanilla crème pâtissière

 

Sticky Toffee Parsnip Cake 

w/ baileys ice cream and caramelized ginger

 

Pressed Apple Terrine

w/ chai-spiced crème brulée, crumble and blackberry sorbet

 

Banoffee Éclaire

w/ banana caramel crème patisserie, salted popcorn ice cream and pretzel

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Family Style

 

Middle Eastern

 

Spice-Marinated Venison Kebabs 

w/ radish tzatziki

 

Aleppo Chilli Marinated Chicken Kebabs

chicken breast marinated in mild Aleppo chilli and grilled on skewers served with lemon & parsley.

 

Slow Roasted Lamb Shoulder 

with sumac, cumin & pomegranate

 

Harissa Roasted Poussins 

w/ lemon and parsley

 

Hydari

a strained yoghurt and Feta dip with garlic and mint

 

Hummus

w/ sumac and microherbs

 

Couscous Salad 

steamed couscous with mint, apricots, green apples, lemon zest and pumpkin seeds.

 

Fennel & Kale Panzanella

w/ tomatoes, red onion and a caramelized balsamic dressing

 

Chickpeas Cooked in a Red Pepper Paste 

w/ courgettes and za’tar

 

Smoky Babaganoush 

w/ roasted Cauliflower, crispy chickpeas, pomegranate and a charcoal and rose petal dukka.

 

Za’tar Roasted Carrot Salad 

w/ whipped Feta, purple sprouting broccoli and a blood orange-maple dressing

 

Watercress & Chicory Salad 

w/ pistachios and preserved lemon

 

Turkish Egg Salad w/ Za’atar

 

Chopped Turkish Harissa Salad

 

Charred Radish 

w/ labneh, sumac, pink peppercorns and watercress

 

Beetroot Falafel

w/ tahini dressing

 

Glazed Heritage Baby Carrots

 w/ pomegranate, whipped goat’s cheese and a pistachio, coriander & preserved lemon pesto.

 

Sweet & Sour Shaved Broccoli Salad 

w/ chilli, tahini dressing and pomegranate

 

Syrian Walnut Salad 

a salad of chopped walnuts in a delicious roasted red pepper and sun-dried tomato sauce with lemon, herbs & balsamic

 

Moroccan Beetroot & Carrot Salad

w/ Dukka grated beetroot and carrots combined with spices, herbs with sultanas, topped with a spiced seed dukka.

 

Mediterranean

 

Whole Roasted Fillet of Beef Tagliata

grilled steak served medium/rare on a bed of rocket with tomatoes, Parmesan and a balsamic reduction.

 

Short Rib of Beef Ragu

beef short ribs braised in a rich red wine and beef sauce with mushrooms, tomatoes & taggiasca olives, served with rigatoni pasta.

 

Chicken Souvlaki

w/ flat breads, pickled cucumber, garlic yoghurt sauce and chilli ketchup

 

Beetroot Tzatziki

 

Filo Wrapped Baked Feta

w/ honey and sesame seeds

 

 Lemon Ricotta

w/ sweet potato, cavolo nero, chilli and crispy sage

 

 Roasted Pumpkin, Ndjua, Mozzarella, Basil and Canelli Bean Salad

 

Shaved Fennel & Cabbage Salad 

w/ peas, mint, Parmesan & lemon

 

Charred Cauiflower 

w/ faro, mint and agrodolce

 

Fried Potatoes 

w/ black olives, red onions and Feta

 

Grilled Halloumi 

w/ chorizo, paprika and chilli oil, green beans and basil

Asian Inspired

 

Indian Lamb Curry

cooked in spice, tomato and yoghurt 

 

Mixed Bahji’s

w/ a mango, mint and yoghurt raita

 

 Poppadom’s & Chutneys

Sweet & Sour Chilli Carrot Chutney, Fresh Onion, Tomato & Cucumber Chutney a Spiced Apricot Chutney

 

Fragrant Dahl

w/ tomato and green chilli sambal

 

Coconut Chickpea & Spinach Curry

w/ black cardamom and Persian raisin coconut rice

 

Turmeric & Ginger Cauliflower Curry

 

Sweet Potato, Spinach & Pea Samosas

 

Cucumber & Pomegranate Salad 

w/ nigella seeds and coriander

 

Karagee Chicken

deep-fried chicken bites with a siracha mayonnaise

 

Tempura Prawns

w/ tentsuyu dipping sauce

 

Yakitori Chicken

skewers w/ spring onion

 

BBQ Spare Ribs

w/ egg-fried rice

 

Miso Glazed Aubergines

w/ sesame and spring onion

 

Asian-Inspired Grilled Savoy Caesar Salad

w/ crispy wonton croutons and a red miso and tofu dressing

 

Pork Larb

pork mince fried with lemongrass, garlic and fresh herbs served in lettuce cups and topped with toasted peanuts.

 

Sri Lankan Spatchcock Chicken

a whole chicken, marinated in yoghurt and spice,

served on the bone.

 

Gotu Kola Sambol

a raw salad of shredded kale, tomato, avocado, toasted coconut and green chillies

 

Soy & Black Pepper Glazed Tofu, Spring Onion & Shitake Mushroom Kebabs

 

Vietnamese Shredded Cabbage Salad 

w/ peas, chili and peanuts

 

Thai Green Mango Salad

 

Charred Tender-stem Broccoli & Wild Mushrooms 

w/ teriyaki glaze and fresh Chilli

 

Lime & Sweet Chilli Udon Noodle Stir-Fry

 

Curried Cauliflower w/ Bombay Potatoes

cauliflower simmered in a ginger and tomato sauce served atop spicy Bombay potatoes and garnished with plenty of fresh coriander

 

Misc

 

Grilled Rump Steaks 

w/ diced rosemary potatoes, garlic mushrooms and roasted baby 

tomatoes

 

Roasted Red Cabbage 

w/ a zesty lime, herb, and jalapeno vinaigrette

 

Mexican-Spiced Sweet Potato Wedges

With or without vegan cheese, loaded with peppers, spring onions, black beans and coriander.

 

Green Goddess Quinoa Salad

all the greens, fennel, lemon and apple

 

Superfood Kale Salad  

 shredded kale, blueberries, raspberries, dried cranberries, celery, spring onion & walnuts with avocado and a balsamic dressing

 

Spinach & Lime Chickpea Salad

A vibrant and refreshing chickpea salad in a fresh baby spinach, lime, coriander, garlic and cumin dressing

 

Celeriac Remoulade

grated celeriac in a lemon and mustard mayonnaise with chopped parsley

 

Quinoa Salad 

w/ pomegranate, apple, cucumber, spring onion, pumpkin seeds, almonds and fresh herbs

 

Beer-Marinated Mushrooms 

w/ green lentils and freekeh and spinach

 

Roasted Sweet Potatoes & Leeks 

w/ mustard croutons and Greek yoghurt dressing

 

Tarator cauliflower

w/ rainbow chard and bulgur wheat

 

Roast carrots 

w/ green beans, mung bean and coconut dukka

 

Chermoula roasted squash 

 w/ couscous and harissa-roasted chickpeas and spinach

 

Shaved Brussel Sprout, Lemon & Chilli Slaw

 

Gochujang Aubergine Parmigiana

w/ black sesame 

 

Burrata & Smoky Chipotle Caponata 

w/ chilli lime salt 

 

Double Gloucester & Endive Tarte Tatin

w/ bitter leaves and a mustard vinaigrette

 

Roasted Pumpkin 

w/ sherry- poached prunes, capers, parsley, green olives and garlic​

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