tasting plates

Our stunning, eyebrow-raising individual gastronomic tasting plates are designed to punctuate a canapé party. Like adventurous ministarters, these plates are circulated to further stir the palate, to help satiate appetites and to make a temporary break from the traditional circulating canapé tray.

Home-smoked Game Tortellini
in a Mascarpone, Sage & Wild Mushroom Sauce with kale, Crispy Pancetta and Beetroot Crisps
Persian-spiced chargrilled Lamb Cutlet
on Saffron, Apricot & Pistachio Rice with spiced Pomegranate Syrup and a Fine Salad of Lebanese Cucumbers, Radishes, Soft Herbs, Feta & Shoots with Sumac & Pinenut Dressing
Fillet of Aberdeen Angus
marinated in mild Moroccan Spices with a Quinoa and Wood-roast Vegetable Pilaf, Middle Eastern Pinenut, Pistachio & Coriander Dressing and Raita
Home-cured and smoked Duck Breast
with Chicory, kibbled Pistachio, Apple & Blood Orange Salad, served with Barberry & Parsley Dressing
Crisp 'chat' Puris
with Prawns, Potato, Peas, Mung Bean Shoots and Fresh Coriander, Pani Puri and Tamarind & Date Chutneys and Natural Yoghurt - traditional Indian Street food
West Country Oysters
with Shallot Red Wine Vinegar and Rustic Brown Bread and Butter
Rock Oysters
cooked in their shells with all the flavours of Thailand, served with a Green Papaya & Peanut Salad
Punjabi Tandoori spiced Prawns
on a bed of wood-roast Beetroot, Baby Chard, Radicchio and Pomegranate with a Lemon & Chervil Dressing
Diver-caught Scallop
cooked and served in its shell with Chives, Shallots and Tarragon, with Austrian Potato Salad dressed with Sour Cream, Parsley and Sevruga Caviar
Hot-smoked River Trout, Mackerel and Greenlip Mussels
with Baby Spinach, Radishes, Wood-roast Pumpkin, toasted Pinenuts and Poppyseeds, dressed with a Mustard Sour Cream & Chives
Home-cured and Smoked Mackerel Fillet
with Potato, Cornichons & Herb salad, Woodroast Beetroot and Horseradish, hive crème fraiche
Mini Mezze plate
with Wood-roast Peppers and Baby Artichoke, White Bean, Parsley & Roast Garlic Purée and Toasted Turkish Bread
Slow-cooked Aubergine Yoghurt Salad
with Paprika and Pinenuts, marinated Olives and Toasted Lavash Bread
Wild Mushroom Risotto
with deep-fried Sage leaves, Slow-cooked Cherry Tomatoes and Crisp-fried Red Onion
Melted cheese Raclette
with Wood-roast Potatoes, Cornichons, Pancetta and baby capers