CANAPÉS

Jewelled ceviche of seabream w/ red chilli, cucumber, coriander & lime on mini corn tostadas

Crispy wild mushroom risotto arancini w/ melting mozzarella centres & truffle oil

Fragrant chicken b’stilla filo parcels w/ ground almonds, orange flower water & honey

Moroccan spiced fishcakes w/ parsley, cumin & caraway saffron & roast pepper rouille

Soft goats cheese, crushed green pea, pickled red onion & mint on foccacia toasts w/ red amaranth & lemon oil

DINNERS

Burrata w/ broad beans, baby radish, pea shoots & mint w/ ciabatta croutons & Sicilian lemon oil

Tuna tartare w/ shaved mojama & nasturtium flowers, rocket & fennel salad w/ toasted almonds, salsa verde & music bread

Seared seabass on saffron risotto w/ ratatouille, tapenade dressing & basil cress

Brown sugar pavlova w/ rosewater whipped cream, strawberries, pomegranate, pistachios & pansies

Butterscotch cream pots w/ sesame, salted caramel sauce & toasted kasha

BOWL FOODS

Soy & ginger glazed salmon fillet on dashi noodles w/ daikon julienne, edemame, spring onion spikes & black sesame

Six hour melting lamb shawarma w/ sweet spices & lemon w/ giant couscous, minted yoghurt & sriracha

Smoked aubergine w/ slow roast tomatoes & tahina dressing on herbed bulgur pilaf w/ labneh & toasted sesame

Smoked haddock kedgeree w/ butter basmati, soft quail egg, crispy onion, watercress salad

BUFFETS & SHARING PLATES

Roast fillet of hake w/ caramelized lemon, garlic & rosemary Romesco sauce

Tagine of lamb w/ apricots & harissa, orange flower water & flaked almonds

Tart of sweet confit onion w/ black olive & roast tomato, Welsh goats cheese & soft thyme

Fattoush salad w/ crispy gem, cucumber, radish, mint, pomegranate toasted pitta, sumac & allspice dressing

Blackberry & blackcurrant bruleed tart w/ elderflower creme fraiche & edible purple pansies

CANAPÉS

Jewelled ceviche of seabream w/ red chilli, cucumber, coriander & lime on mini corn tostadas

Crispy wild mushroom risotto arancini w/ melting mozzarella centres & truffle oil

Fragrant chicken b’stilla filo parcels w/ ground almonds, orange flower water & honey

Moroccan spiced fishcakes w/ parsley, cumin & caraway saffron & roast pepper rouille

Soft goats cheese, crushed green pea, pickled red onion & mint on foccacia toasts w/ red amaranth & lemon oil

BOWL FOODS

Soy & ginger glazed salmon fillet on dashi noodles w/ daikon julienne, edemame, spring onion spikes & black sesame

Six hour melting lamb shawarma w/ sweet spices & lemon w/ giant couscous, minted yoghurt & sriracha

Smoked aubergine w/ slow roast tomatoes & tahina dressing on herbed bulgur pilaf w/ labneh & toasted sesame

Smoked haddock kedgeree w/ butter basmati, soft quail egg, crispy onion, watercress salad

DINNERS

Burrata w/ broad beans, baby radish, pea shoots & mint w/ ciabatta croutons & Sicilian lemon oil

Tuna tartare w/ shaved mojama & nasturtium flowers, rocket & fennel salad w/ toasted almonds, salsa verde & music bread

Seared seabass on saffron risotto w/ ratatouille, tapenade dressing & basil cress

Brown sugar pavlova w/ rosewater whipped cream, strawberries, pomegranate, pistachios & pansies

Butterscotch cream pots w/ sesame, salted caramel sauce & toasted kasha

BUFFETS & SHARING PLATES

Roast fillet of hake w/ caramelized lemon, garlic & rosemary Romesco sauce

Tagine of lamb w/ apricots & harissa, orange flower water & flaked almonds

Tart of sweet confit onion w/ black olive & roast tomato, Welsh goats cheese & soft thyme

Fattoush salad w/ crispy gem, cucumber, radish, mint, pomegranate toasted pitta, sumac & allspice dressing

Blackberry & blackcurrant bruleed tart w/ elderflower creme fraiche & edible purple pansies