Cocktail party

 

COLD CANAPÉS 

Cured Atlantic salmon cornets w dill crème fraîche
Duck rillette on toasted brioche w red currant confiture
Goats cheese tart topped with onion and rosemary jam (V)
Smoked salmon blini with herb aioli
Slow roasted cherry tomato & herb ricotta on croutons (V)
Tomato gazpacho shots w crab meat & extra virgin olive oil (GF)
Seared trout w skordalia & preserved lemon in pastry cups
Prawn and mango tartlet with lime mayonnaise
Soy marinated beef fillet & pickled ginger on cucumber (GF)
Selection of hand rolled sushi cones (GF)
Chicken, chive and mayonnaise sandwiches
Tiger prawn and green mango rice paper roll with dipping sauce (GF)
Peking duck pancakes with hoi sin and cucumber
Avocado salad rice paper roll with dipping sauce (GF)
Salad Niçoise tartlet: tuna, tomato, cucumber, olives

 HOT CANAPÉS

Goats cheese croquettes w smoked paprika aioli (V)
Beef and burgundy canapé pie with crushed peas
Pumpkin and brie arancini w lemon aioli (V)
Goat’s cheese and onion jam tartlet
Lamb and mint kofta with pineapple compote (GF)
Bamboo skewered prawns w Pernod butter
Chicken and leek canapé pie with tomato relish
Seared scallop and minted pea tart
Crispy skin Atlantic en croute with green tomato relish
Steamed chili chicken dumpling with crispy shallots and coriander
Chargrilled vegetable skewers w salsa verde (V)
Master stock braised pork belly with plum glaze
Seared scallop with cauliflower puree & truffle oil on a Silver Spoon
Baked Japanese eggplant with red miso on a spoon (V)
Ham hock and brie tartlet
Poached quail egg, spinach and hollandaise tartlets with edible silver leaf

SUBSTANTIAL 

Crisp chorizo with patatas bravas (kumera, olives, Spanish onion and tomatoes)
Classic Spanish tortilla with adobe chipotle mayonnaise (V)
Spicy meatballs cooked in tomato sauce
Fried haloumi with lemon wedges (V)
Prawns with salsa verde and chili threads
Pulled pork slider with red cabbage slaw
Falafel, shredded iceberg lettuce and sumac yoghurt slider (V)
Chicken popcorn in bamboo cones with garlic aioli

MINI MEALS (in bowls, boxes or bamboo boats)

Seared snapper with kumera mash and beurre blanc
Balinese crispy skin duck with green mango, lemongrass and sticky rice
Pan-fried gnocchi, wild mushrooms, rocket and shaved parmesan
Prawn and pea risotto with shaved Reggiano
Babi guling with Jasmine rice, green beans and crispy shallots
Beef and burgundy pie “floaters” with red wine jus
Lamb tagine with sumac and preserved lemon yoghurt
Prawn cocktail with shaved cos, lemon and cracked pepper
Beetroot and vodka cured salmon with horseradish cream and beetroot relish
Spicy Thai char grilled squid with glass noodle salad
Seared sesame tuna with ponzu dressing and green tea noodles
Salmon carpaccio, crispy capers, red onion and chervil with lemon vinaigrette

DESSERT CANAPÉS

Selection of macarons
Chocolate filled mini doughnuts
Strawberry frangipane tart
Vanilla bean pannacotta layered with raspberry jelly (G)
White and dark chocolate mousse shot (G)
Raspberry and white chocolate brûlée (G)
Classic fruit trifle with toasted almonds (G)
Eton Mess with strawberries (G)

FOOD STATIONS requires an additional onsite chef
Brisket and pastrami bar:
honey, mustard glazed pickled brisket and house made pastrami with cornichons, sour kraut, kewpie mayonnaise and mustard. Mini brioche rolls and sliced rye.
Paella bar:
Classic Spanish paella with prawns, mussels, squid, chorizo, chicken and calasparra rice.
Gravlax bar:
Beetroot and vodka cured salmon and classic dill cured salmon with crisp capers, red onion and lemon mayonnaise. Sliced pumpernickel and mini bagels.
Yum Cha bar:
chicken and coriander dumplings, steamed pork buns and vegetable spring rolls with dipping sauces