High Quality Event Catering

* Heirloom tomato tartar with burrata mousse and crispy fried basil

* Mini lobster rolls with lemon zest and edible spring flowers

* Asian salma no capital salmon tartar in crispy wonton mini tacos with chili crème & coriander

* Mini tartlets with caramalised onion cream, fresh shaved truffle and parmesan crisp

* Tiny parmesan no capital & rosemary shortbreads with cherry tomatoes and feta

* Mini chicken and coriander cakes with lime mayo and mango salsa

* Chive pancakes with red onion confit

* Filo tartlets with peking duck and hoi sin sauce

* Grilled lemon chilli prawn no capital skewers

* Lime marinated popcorn chicken with an avocado crema dip

* Sweet potato, lime and ginger parcels served with sweet chilli sauce

* Wild mushroom & truffle arancini balls with a lemon yoghurt

* Potato cakes with smoked salmon and cream cheese

Starters 

* Pate foie gras with a fig and orange confit and a pain d'épices

* Beetroot salmon gravlax with a fresh herb salad and a crème fraîche and      

   chive dressing with deep fried capers

* Courgette carpaccio with a citron dressing, roquette and aged parmesan

* Spinach velouté with a goat’s cheese quenelle, parmesan crisp and basil oil

* Smoked salmon timbale with lemon dressed crab, a yuzu hollandaise sauce and mesclun salad

Mains 

* Pan fried sea bass with an olive and vanilla sauce with crushed new potatoes and roasted fennel

* Herb roasted breast of guinea fowl with a chive potato cake and a wild mushroom sauce

* Duck confit with a Madeira jus and dauphinoise potatoes

* Marinated slow roasted lamb shoulder with a Moroccan spiced jus with a peach, hazelnut and

   rocket couscous

* Salmon fillets in a citrus marinade with baby herbed roast potatoes

* Crispy fried cauliflower with a citrus sauce

All mains are served with a selection of seasonal vegetables

 Desserts

* Lavender infused panacotta or vanilla with a berry coulis

* Lime and confit ginger cheesecakes

* Mini chocolate truffle cakes with gold leaf

* Brownies with dulce de leche and sea-salt

* Mini lemon posset with a deep fried basil leaf

* Mini banoffee pie pots

* Mini tarte tartin

*  Quinoa, red onion, orange, feta and chickpea

* Pasta salad with pesto, roquette and sun-dried tomato

* Herb green salad with lemon and mustard dressing

* Cherry tomato, baby mozzarella and basil dressing

* French bean, mange tout, hazelnut and spicy orange dressing

* Chargrilled cauliflower with tomato, dill and deep fried capers

* Noodles, watermelon, radish, spicy mint and coriander dressing

* Greek style couscous salad with chorizo

* Roasted beetroot salad, with pea shoots and an avocado and coriander dressing

* Orzo and tomato salad with capers and Kalamata olives

* Risoni with and sweet and sour peppers

* Yoghurt, cucumber and pomegranate with a lime dip

* Coriander, lime and garlic rice

* Yoghurt and harissa marinated chicken

* Quinoa patties with spiced greek yogurt

* Sweet chilli whole smoked salmon

* Lentil & chickpea falafel with siracha mayo

* Salmon gravlax

* Slow roasted lamb shoulder with a cumin crust and four-spice jus