Served in coloured Canape Bowls passed amongst the guests on aluminous stretchers
– Choose two prior to event.
Middle east
Middle Eastern Lamb
marinated in Sumac, Cumin and Saffron served on a bed of Wood-roasted Pepper & Mint Cous Cous with a Fruity Tagine Sauce
TEX MEX / SOUTH AMERICAN
Sweet ‘n’ Sour Barbecued Chicken with Singapore Fried Noodles
Crispy Duck garnished with Cucumber, Spring Onion and Hoisin Sauce with Grilled Chinese Broccoli and Egg Fried Rice
Sirloin Steak Hong Kong style rubbed with Szechwan Peppercorns and Chinese Five spice, Soy and Mirin served on a bed of Oriental Spicey Egg Noodles with Wasabi Mayonnaise
Tiger Prawns grilled with Chilli, Coriander, Lime and Ginger served on a Bed of Noodle Salad with Peppers, Spring Onions and Bean Sprouts
chinese
Blistering Oyster Barrow for Oyster lovers this authentic wooden barrow is decorated with crushed ice and seaweed and loaded with fresh, juicy oysters and all the bits. It’s wheeled round the reception by a scuttling chef!
Seared Tuna Sashimi served on Oriental Crackers with Cucumber, Spring Onion, Mild Red Chilli and Wasabi Mayonnaise
Seared Tuna marinated in Mirin Ginger and Star Anise served on a deep fried Plantain with Julienne of Pepper, Spring Onion, Alfalfa and Pickled Radish
Individual Skewers of Tea Smoked Salmon cooked with Pink Peppercorns, served with deep fried Seaweed and a Sweet Mustard and Dill Sauce-
Griddled Squid marinated with Lemon, Garlic and Herbs
indian
Traditional Tandoori Chicken cooked in Terracotta Wood-fired Ovens on a bed of Golden Chana Dhal with a Baby Spinach & Spring Onion Salad with Mustard Seed and Cucumber and served with a Mint Raita
Wood-roasted Sea Bream rubbed with a Mild Goan Masala on a Bed of Cinnamon & Coconut Rice with a Red Curry and Spinach Sauce
Lamb Massala marinated in Mild Indian Spices and Yoghurt served with Lemon Rice and Coconut Curry Sauce
Spicy Goan Swordfish Steak cooked with Lime and Coriander served with a White Onion, Pineapple & Mint Relish and Warm Naan Bread
Aloo Gobi and Paneer Skewers (Potato, Cauliflower and Indian Cheese) Served with a Crunchy Green Salad, Mango Salsa and Minted Cucumber Raita
thai
Monkfish marinated in Green Chilli, Garlic, Ginger, Lemongrass and Lime Leaves served with Peppers and Coconut Rice and Green Curry Sauce
Sirloin of Beef marinated in Tamarind and Lime Zest served with Potatoes cooked in Massginon Curry Sauce with a Crunchy Carrot and Bean Sprout Salad with Peanuts
french
Wood-roasted Duck Leg Confit on a Salad of Cannalonni Beans with Smoked Bacon, Chicory and Baby Red Chard with a Lemon Thyme Dressing
Grilled Neck of Lamb Fillet marinated in Garlic, Rosemary and Red Wine with Sweet Potatoes & Celeriac Dalphinoise and Green Beans
Fillet of Beef with Bearnaise Sauce and Shoestring Fried and Green Salad
Classic Salad Niçoise with Seared Tuna, Fine Green Beans, Anchovies, Egg, New Potatoes, Red Onions and Olives dressed with Virgin Olive Oil
italian with a twist
Wood-smoked Salmon with a Vivid Green Salad Salsa
Pea, Mint & Smoked Haddock Risotto grilled Courgettes and Watercress Salad
Chargrilled Squid on a bed of Lemongrass, Chilli, Coriander and Ginger Risotto marinated in Fresh Herbs and Lemon Zest with a Crunchy Salad and Lime Dressing
fusion
Salmon glazed with Tamari, Sake and Palm Sugar served on a bed of Lemon, Saffron and Butternut Squash Risotto with Baby Bok Choy
Grilled Scallops marinated in Tequila, Lime, Mint and Chillies served with Charred Potatoes, Toasted Almonds and Wild Rocket
Roasted Field Mushrooms served on a bed of Butternut Squash & Saffron Risotto topped with Chinese Broccoli & Roasted Tomato, Oregano & Red Onion Salsa
Grilled Smoked Haddock with Shoestring Fries, Mixed Baby Leaves and Homemade Bearnaise Sauce