RELAXED FEASTING TO TABLE IS WHAT WE LOVE TO DO

CATERING FOR INTIMATE WEDDINGS AND LIFE CELEBRATIONS

We love nothing more than creating tasty, stylish food.



Served to your table, meaning you and your guests can relax, feast and enjoy !

MENU

STARTERS

SHARING SMALL PLATES...

SMOKED SALMON CARPACCIO

Topped with fried capers and herbs

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ROASTED BLUEBERRIES WITH BRUSCHETTA

Blueberries roasted with shallots, thyme and basil

topped with crushed pistachios, chilli flakes, lemon zest and olive oil served with toasted bruschetta on the side

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FIG CARPACCIO

Topped with brie, shallots, crispy prosciutto, pistachios, balsamic glaze and rocket

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BROADBEAN HUMMUS

Topped with dill za'atar, olive oil and served with toasted bruschetta

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ROASTED CAULIFLOWER

Served on a bed of lemony yogurt, topped with garlicky gremolata

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PRAWN SAGANAKI

A vibrant greek dish of praws in a rich tomato base with feta and fresh herbs

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HOT SMOKED SALMON PATE

Served with pickled cucumber and toasted sour dough

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CONTINENTAL MEAT SELECTION

Cured Hams, Salami, Chorizo, with capers, gherkins, seasonal fruit

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MIXED MEAT AND CHEESE SELECTION

Cured hams, Salami, chorizo with a selection of cheeses served with capers, gherkins and seasonal fruit
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MIXED CHARCUTERIE AND MELON SELECTION

Cured hams, salami and chorizo with melon, capers and olives

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MAIN DISHES

Tender Beef strips topped with coriander, chilli, cucumber and tomatoes with a Thai dressing
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Slow cooked lamb topped with fresh pomegranate and herbs
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 Chicken fillets cooked with fresh lemons and garlic on a hummus base
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 Harissa chicken with hummus, topped with pomegranate, fresh dill and parsley

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Chicken fillets cooked with cherry tomatoes and garlic, dressed with salsa verde and a scattering of capers, fresh basil, mint and parsley

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Crispy coconut panko chicken with a Bang Bang sauce served with Romaine lettuce

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Miso salmon roasted and topped with chillies, lime, coriander and toasted sesame seeds

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 Roast salmon on a bed of butter beans with garlic, fennel, capers, topped with fresh dill, lemon and parsley

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SALADS/SIDES
 

Roasted butternut squash with rocket and pine nuts, drizzled with olive oil and lemon

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 Roast carrots with hummus, rocket, toasted pine nuts and Dukkah

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Roasted beetroot with lentils in a sundried tomato dressing, topped with goats cheese, rocket and roasted hazelnuts

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Potato salad with fresh, vibrant mixed herbs and cos lettuce

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 Watermelon, feta and cucumber salad with a hot and sour dressing, cos lettuce, fresh mint, basil and coriander, topped with salted peanuts and lime zest

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 Green and grain salad, quinoa, peas, broccoli, sunflower seeds, cucumber, spinach, fresh parsley, mint and basil finished with a dijon dressing

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 Hispi cabbage with Romesco sauce topped with brown butter garlic and crispy onions

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 Garlicky green beans, topped with a crispy Parmesan, almond, thyme and fresh parsley

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 Shawarma marinated butternut squash with lemony yogurt, topped with a fresh mixed herb salad, pistachios and pomegranate

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Pasta salad with Lemon ricotto, griddled courgette, toasted and crushed pistachio and a hot honey dressing

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 Broccoli with butter beans, garlic and radicchio, topped with a chimichurri dressing and crumbled feta

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DESSERTS

Finish your meal with a selection of tempting desserts

 Double Chocolate Brownie topped with chocolate ganache and fresh seasonal fruit

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Sticky Fig Cake topped with fresh fig, honey and an orange cream cheese buttercream

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 Lemon cake topped with chantilly cream, citrus curd and fresh raspberry

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Orange cake soaked in orange syrup, topped with mascarpone cream and blackberry

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 Coffee cake soaked in coffee syrup, topped with chantilly cream, grated chocolate and praline walnuts

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Spiced carrot cake soaked in orange syrup topped with chantilly cream, and honey

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 Blueberry and almond frangipane tart, topped with mascarpone cream

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Raspberry and almond frangipane tart, topped with mascapone cream and fresh raspberries

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 Pistachio carrot cake, topped with chantilly cream, crushed pistachios and fresh raspberry

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Burnt Basque cheesecake topped with seasonal fruit and honey
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Brown sugar meringues filled with chantilly cream, seasonal compote and fresh berries,

topped with an Almond praline crumb

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Artisan bread and butter as standard