Sample Menu 1 : Cold Buffet
Nibbles to have with drinks
Wasabi crusted cashews
Deep fried chettinad chick peas
Cheese pies finished with pickled pepper strawberries
Whole pieces
Asparagus milles feuille
Layers of puff pastry crammed full of asparagus soubric splashed with lemon pickle piled with asparagus pick a sticks and little soused plum tomatoes
Toofan tikka
Tikka spiced coconut pancake roll filled with motta roast spinach eggs layered with tamarind rice served with curry leaf green chilli and coriander chatni
Roquefort bannock and perry pear preserve
Big rich and baked savoury cheesecake sitting on hazelnut and oatmeal biccy base served with black pepper oil leaves and perry pear preserve.
Tapas size pieces
Kalamata Coka
Griddled onion potato flatbread, dashed with rocket pesto, topped with minted grilled feta served with minty thick tatziki and kalamata crush
Rizola
Mechoui spice rolled fried rice patties, crammed with palm hearts and Masai Mara stuffing, served with Moorish slaw, tarragon mint and flat leaf parsley soft grain chop, finished with macadamia mayonnaise, Argan oil and mulberry caper hash.
Sin sin cellophane wraps
Stuffed with beanshoots, chinese chives and thai spice strands served with pumpkin cashew mirin mash and scorched pebbledash peppers and torn
Chaana Chaat
black salt smashed potato salad in minted coconut lime, layered with fried channa chaat spice, poori & tamarind jelly
bready stuff
Lavash Tanoor
Deep fried lavash tanoor bread crisps, sprinkled with spice dust &fresh coriander. Served with aubergine zhuganoush and muhammara Buttermilk chipotle cornbread served with smoked garlic tomato and sour cream
Salads
all served with heaps of summer flowers and leaves
Big platters of Balsamic glazed mixed antipasti, torn basil, baby mozzerella
Celeriac ribbon cracked green olives splashed with saffron rouille and egg mimosa chilli oil
Fat medjool date and preserved lemon cous cous crammed full of coriander and mint finished cippolini onions
Minted potaoes pickled silverskins and dill cucumbers soaked in paprika dressing finished with oakwood cheddar Caesar cream
Big puddings
Pistachio wafers served with espresso cups of white chocolate lemon fondu and saffron soft peaches
Cassis drenched summer puddings served with lashings of elderflower posset
Teas and coffees
|
