Plated Sample Menu


Seared tuna served with a black rice and edamame salad, whipped wasabi guacamole and an asian glaze

Hot smoked salmon rillette with sourdough toasts

Miso aubergine poke bowls.

Confit salmon with a shaved fennel and orange salad.

Sea bass ceviche on a crunchy Asian vegetable salad.

Bang bang chicken salad with lightly pickled vegetables.

Seared duck breast salad with chicory, orange, pomegranate and candied walnuts, served with rocket and a spiced pomegranate dressing.

Burrata with multi coloured baby tomato salad and a truffle and balsamic glaze

Burrata with a tomato, yellow courgette and oregano salad, topped with a honey sherry vinaigrette

Main Course Options

Zaatar, sumac and lemon rubbed chicken topped with a honey glaze, served with saffron and jewelled giant cous cous.

Jerk chicken with coconut rice and peas, sweet potato wedges and a spicy jerk glaze.

Slow roasted lamb shoulder in a herb oil, served with a butternut squash puree, roasted squash and charred tenderstem broccoli.

Confit duck leg with a potato rosti, sticky red cabbage and a spiced orange sauce

BBQ glazed pulled brisket served with spicy crushed potatoes, tangy slaw, BBQ-pit style beans and cornbread

Korean lamb with sticky rice and edamame, served with a Korean BBQ sauce glaze.

Oven roasted cod served on sun dried tomato crushed new potatoes, topped with salsa verde and sun dried tomato crumble.

Pan seared spiced cod on a cauliflower and cumin puree.

Pan-fried hake on crushed new potatoes with black olives, topped with a basil, coriander and tomato oil.

 Pan-fried halibut  on crushed new potatoes with black olives, topped with a basil, coriander and tomato oil.

Aubergine and chick pea tagine with rosewater and pomegranate molasses, served with giant Israeli cous cous.

Spiced Moroccan pastilla with charred peppers and butternut squash.

Dessert Options

Plum and almond tart with plum jam and double cream ripple.

Lemon tarts jars with oat crumble and a raspberry coulis.

Pavlovas with whipped, fresh fruit and hazelnut brittle.

Chocolate chip brownie squares with a salted caramel sauce, crumbled honeycomb and vanilla ice cream

Twice-baked flourless chocolate cake with spiced sour cream and a cherry compote

Chocolate ganache torte with chocolate soil, textures of raspberry and vanilla ice cream

Individual bowls of summer fruit crumble.

Apple tart-tatin with homemade vanilla ice-cream.

This is just a sample of what we can offer

Please contact us to see a full list of options or to discuss your bespoke requirements.