New menus: Canapés Selection
Our canapes can be served in a variety of styles – from vintage style to using modern platters.
(Minimum order applies)
Vegan – Vegetarian Selection
Montgomery cheddar foam with pickled pear on chive and sea salt short breads **
Baby jacket potatoes with mature cheddar and spring onions *
Aubergine caviar, courgette carpaccio, salsa tomato, crispy seeded soldier egg (no eggs in recipe) (vegan)**
Beetroot arancini with melted mozzarella with horseradish dressing**
Grilled Carpaccio of courgette filled with Moroccan couscous ratatouille (vegan)*
Butternut and pesto with parmesan risotto balls*
Cherry tomato baby mozzarella fresh pesto red pepper mousse pastry*
Soft quails eggs with pink peppercorn and celery salt*
Mediterranean vegetable mini quiche*
Herbs shortbread toast of feta cheese tapenade, sun blush tomato**
Mini Tartlet of goat’s cheese and tomato and black olives mini quiche**
Roasted wine tomato shallots tatin**
Meat Selection
Barbecue lamb kofta marinated with spices and pomegranate molasses**
Pea and smoked ham tartlets*
Crispy scotch soft quail eggs with aioli mayonnaise**
Pork belly croquette with corn on the cob cream*
Smoked chicken salad and carrot jam tartlet*
Roasted mini Cumberland sausage in honey mustard*
Chart grilled lamb salsa verde, potatoes croustante**
Cider pork belly, apple and parsnip skewers*
Thai sesame chicken patties with sweet chilli dressing*
Green chilli chicken wontons with lime dip*
Rare beef with sautéed garlic wild mushrooms on tiny herb scone*
Crispy bacon, poached quail egg on Conte cheese scones**
Fish Selection
Smoked salmon, fresh horseradish mayonnaise on crispy potatoes wafers**
Smoked mackerel pate, sundried tomato and pea shout on brown croustini toast*
Infused beetroot salmon Gravadlax water cress*
Smoked salmon roulade stuffed with goat cheese, pistachio and currant on croquant cucumber**
Katafi tiger prawns with chilli Greek yogurt dressing**
Tartare of cod with shallots, ginger and soy dressing on rye bread*
Viet shrimp fresh roll lettuce, vermicelli and spring onions with lime juice dressing*
Traditional tinny fish (beer battered) and chips with tartare sauce*
Pan-fried trout, with a small spicy ratatouille basket**
