This year, we are adding a new dimension to your canapé party, by offering a tantalising Autumn/Winter tasting plate as an addition to the flow of delicious bites.
Meat
Warm Beef Salad
served with Fine Japanese Noodles, Steamed Chinese Broccoli, Crisp Bean Shoots and Peppers with a Light Soy Sauce
Venison Carpaccio with Lemon & Caper Dressing, Purple Endive, Baby Spinach & Parsley Salad, with Peppered Sour Cream
Quail Escabèche with Middle Eastern Spices served with Baby Spinach, Curly Endive and Oven-roasted Baby Beetroot
Seared Pigeon Breast with Parsnip Purée, Wilted Swiss Chard & Crisp Potato Rösti with a Port, Cassis & Juniper Berry Reduction
Home Cured & Smoked Duck Breast Salad with Peaches, Barberries, Pinenuts, Chicory and a Blood Orange and Parsley Dressing
Orange Muscat-glazed Sautéed Duck Livers and Shallots on an Apple-Fennel-Celeriac Rösti with Tossed Winter Leaf, Lemon Roasted Almond & Blood Orange Salad
Fish
Aromatic Shellfish Soup with Fennel, Saffron Mussels, Prawns, Crab and Clams cooked with Warm Spices, served with Thyme Aioli and Croutons
Panfried Squid marinated in Fresh Herbs & Lemon Zest on a Lemongrass, Chilli, Coriander & Ginger Risotto with a Crunchy Salad & Lime Dressing
Tiger Prawns, Crispy Chorizo and Braised Leeks with Parsley, Lemon & Chilli Dressing
In-house Oak-smoked Mackerel Fillets with Potato, Beetroot, Puy Lentil, Horseradish Sour Cream and Chives
Smoked Eel, Bacon and Potatoes with Honey & Mustard Dressed Chicory Leaves
Tuna & Salmon Ceviche Lime, Chilli, Tequila & Olive Oil marinade with a Salad of Shoots & Leaves and Guacamole (Cold)
meat free
Wild Mushroom Risotto served in a Wood-roast Baby Pumpkin with Parmesan Shards, Rocket, Deep-fried Sage Leaf and Extra Virgin Olive Oil
Winter Mezze Plate with Wood-roast Peppers and Baby Artichoke, White Bean, Parsley & Roast Garlic Purée, Slow-cooked Aubergine Yoghurt Salad with Paprika and Pinenuts, Marinated Olives and Toasted Ciabatta Bread
Sweet Potato, Butternut Squash & Goat's Cheese Green Spinach Ravioli with Parmesan Shards and White Truffle Oil
Thai-style Pumpkin Soup with Coriander Pesto and a Ginger-scented Crostini
Classic Retro Deep-fried Camembert coated with Focaccia Crumbs and Freshly ground Allspice with a Watercress, Pomegranate Seed & Chicory Salad and a Pomegranate & Rose Syrup
Leek & Blue Cheese Tartlet with Buttery Pastry served with Lemon Dressed Rocket Leaves and Slow Wood-roast Vine Cherry Tomatoes