Buffet

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

Chilled shots of ajo blanco with fresh fig (V, GF, N)

Fennel bites with goats’ cheese, truffle honey & thyme (V)

Warm filo pastry cups with pesto, tomato and mozzarella (V)

Smashed peas, dill, lemon and feta crostini (V)

Croustades of tuna tartare with sesame and avocado

Asian style halibut skewers (GF)

Mains

Platter of cured confit of salmon topped with whipped tahini, a walnut and herb gremolata and dukkah tuile (N)

Platter of seared and roasted rare fillet beef with a piquant pomegranate dressing (GF)

Za’atar roasted aubergine with sour cream, herb and pomegranate dressing (V, GF)

Israeli couscous with pistachio, preserved lemon, dried fruit and herbs (V)

Garden salad with summer vegetables, shaved asparagus and edible flowers (V, GF)

Heritage tomato salad with sumac dressing and labneh (V, GF)

Puy lentil & roasted red pepper salad (V, GF)

Middle Eastern style pickles, roasted peppers and marinated olives (V, GF)

Aubergine Rolls
Summer Salad
Lemon Posset

Desserts

Mini cones of white chocolate and lime ice-cream with crushed candied pecan topping (V)

Mini tartlets of Pedro Ximenez roasted peaches with amaretto and vanilla crème frâiche (V)

Baby meringue flowers with summer berries,  Chantilly and toasted almonds (V, GF)

Sesame panna cotta with salted pistachio praline (GF,N)

Meringue Flowers