Bowl Food

These are sample menus, every event we cater has a bespoke menu which is created together with the client.
Tuna Ceviche
Burrata Summer Vegetable Crostini

Canapés

Ajo blanco shots (V, GF, N)

Asparagus  tips with hollandaise sauce (V, GF)

Mini tomato galette with whipped goats cheese (V, GF)

Tuna and  avocado ceviche croustade (V, GF)

Home cured gravlax with lemon, horseradish and crème frâiche on blinis (V)

Crudité with pistachio and feta dip and an anchöide dip (V, GF, N)

Mains

Figs, sour dough croutons and burrata drizzled with truffle honey and a balsamic fig glaze (V)

Cured confit of salmon fillet with lemon cream and jewelled giant couscous and a dukkah  tuille (V)

Salad of rare beef fillet layered with new potatoes, horseradish cream, red onion marmalade, basil pesto and a parmesan crisp (GF)

Aubergine rolls stuffed with pomegranate, walnut and herbs with a goat yoghurt dressing (V, GF, N)

Aubergine Rolls
Salmon
Lemon Posset

Desserts

Meringue flowers with topped with toasted almonds, berries and chantilly cream  (V, GF,N)

Salted caramel & chocolate mousse shots with pistachio praline (V, GF,N)

Mini lemon possets with a fennel and orange shortbread thin (V, GF)

Fresh fruit platter

Petit Fours

Rose and pistachio halva (V, GF, N)

Baklava rosettes with walnuts and rose syrup (V, N)

Pistachio Rose Halva