For the bar

Flower ice cubes in large champagne coolers

Canape on arrival


Carpaccio roll-ups with pesto mayonnaise, rocket and parmesan shavings (cold)

Mini “steak and chips” roll served with a mushroom sauce (hot)

Mini black Chinese spoon filled with pea puree, swirl of roast lamb, wholegrain mustard mayo and pomegranate salsa (hot)


Pulled chicken taco topped with sour cream, corn and avocado salsa served on bean sprouts (cold)

Mini shredded peking duck boa buns served in mini Chinese steamers (hot)

Fried chicken pop served in a sticky soy and ginger sauce (hot)


Grissini stick wrapped in parma ham served with a creamy pesto dipping sauce (cold)

Chorizo and prawn skewer served with a roasted red pepper sauce (hot)

Crispy slow cooked pork belly, on a mini dish with an apple puree and garnished with micro herbs


Smoked salmon, boursin and avocado black sesame rolls topped with soy pearls served on mini plates with a mini wooden fork (cold)

Black sesame crusted tuna topped with wasabi mayo, deepfried ginger served with soy dressing in a Chinese spoon (hot)

Mini red panko prawns served on horseradish mayo and pickled beetroot relish (hot)

Teriyaki glaze salmon skewered on a red ethic bamboo skewer with wasabi mayo (hot)


Mini apple, brie and caramelized almond bites (cold)

Mini antipasta skewers with tortellini pasta, olives and tomato drizzled with basil pesto (cold)

Fried mozzarella served in a spoon with marinara sauce and micro basil leaves (hot)

Mini beetroot foldovers with blue cheese, pumpkin seeds and dates (cold)

On the Green table

We will do 3 tapas boards along the table

Swirls of parma ham


Black forrest ham

Beetroot hummus

Chickpea hummus

Mushroom pate




Roasted nuts

Marinated olives

Marinated artichokes

Freshly sliced bread

Fresh grapes

Fresh berries

Tapas display inside

We will do a rustic display with different levelled heights wooden crates

Thinly sliced parma ham

Swirls of salami

Swirls of coppa

Black forrest ham

Black pepper ham

Bunches of fresh grapes

Whole seasonal fruit

Olive bread sticks

Twisted bread sticks

Sliced ciabatta bread

Marinated olives

Marinated artichokes

Marinated mushrooms

Marinated peppers

Assorted hummus

Zatar hummus

Red pepper hummus

Beetroot hummus

Mushroom pate

Creamy artichoke dip


Variety of cheeses including


Matured cheddar



Served with homemade preserves

 Plated starter options

Swirls of parma ham and melon topped with fresh rocket drizzled with balsamic reduction

Caesar chicken croquettes topped with parmesan shavings drizzled with homemade Caesar dressing topped with fresh chives and beetroot micro leaves

Tempura broccoli, marinated wild mushrooms, edamame beans served on siracha mayo pull garnish with micro herbs and edible flowers

Ricotta fritters topped with sour cream, hot smoked salmon and beetroot relish, alfafa sprouts and watercress

Vegetarian sushi salad – cucumber ribbons, rocket, pickled ginger, wasabi mayo, soy pearls, edible flowers garnish with black and white sesame seeds

 Seared scallops on minted pea puree, drizzled with a lemon dressing and served with micro pea shoots

Delicious cheese pannacotta topped with slow roasted heirloom tomatoes, black olive crumb, basil pesto garnish with basil coral shard

Roasted beetroot, orange and avo salad with rocket drizzled with balsamic reduction, roasted hazelnuts garnish with micro herbs

Layered caprese salad with marinated aubergine and fresh avocado served on a brush of basil pesto topped with balsamic reduction, savoury tapioca pearls and edible flowers

Slow roasted tomato and basil soup topped with a zig zag bruchetta shard topped with tomato salsa, chilli pearls, crème fraiche and edible flowers

Roasted sweet pepper, ricotta and parmesan tarts topped with marinated red and yellow peppers, marinated mushrooms and deep-fried basil drizzled with basil pesto garnish with baby edible flowers

Plated main course choices

Herb crusted beef fillet topped with béarnaise sauce served on caramelized onion mash potato, butternut puree, pan fried mushrooms and spinach topped with slow roasted tomatoes

 Marinated beef fillet medallions with rich red wine jus, creamed spinach puree, butternut dauphinoise potatoes, and baby stem carrots topped with beetroot phyllo shard

Balsamic marinated beef fillet served on potato fondant, beetroot pull, bordelaise jus served with roasted beetroot wedges, marinated red onion and baby stem carrots

Gremolata rack of lamb served on roasted vegetable and chickpea cous-cous topped with a marinara sauce garnish with deep-fried butternut and pea shoots

Incredible moist deboned lamb shank served on caramelized onion mash potatoes, chunky roasted butternut,  pea puree garnish with crispy saffron battered onion rings

Caprese stuffed chicken breast topped with creamy basil pesto sauce served on sundried tomato and potato croquettes, pan fried asparagus topped with deep-fried basil leaves

 Herbed stuffed chicken breast topped with a mustard and tarragon sauce served on potato croquettes, baby stem broccoli topped with deep-fried leeks with honey and back sesame seeds

Chicken tenderloin topped with creamy spinach and artichoke sauce served on butternut mash potatoes topped with roasted vine tomatoes and deepfried kale

 Glaze stuffed salmon with creamed spinach and feta served on crushed new potatoes, asparagus topped with baby beetroot leaves

 Herb crusted kabeljou served on a trio of quinoa, pea puree, baby carrots drizzled with a creamy lemon butter sauce garnish with thinly sliced celery ribbons

 Vegetarian option

 Five herbed ravioli with chanterelles, roasted tomato coulis and basil oil

 Ravioli topped with pan fried wild mushrooms, sundried tomato topped with shredded basil and baby spinach

 Trio of quinoa with roasted vegetable and chickpea topped with a miso roasted aubergine steaks, beetroot hummus topped with alfafa sprouts

 Plated dessert options

Individuel orange cake topped with yuza mousse, bulee orange segments, orange couli and orange tapioca pearls

White chocolate salted caramel tart topped with honeycomb shards, salted candy nuts topped with edible chocolate leaves, freeze dried berries, nougat bites and micro mint leaves

White chocolate and berry pannacotta served in beautiful glass topped with pomegranate and pink glass tuille topped with strawberry chocolate leaves and mini berry macaroon

White chocolate cheesecake  served with a berry salad, berry tapioca pearls, mini meringue kisses, edible flowers

Lemon tart, vanilla macaroon and a burnt meringue, bubble chocolate shard, nastritium leaves, edible flowers

 Mini red velvet swiss roll, berry sorbet, berry profiterole with a brush of berry couli

 Cheese and dessert – poached pear, baklava, strawberries, blue cheese, boccocini topped with edible flowers and a poppy seed dressing

 Chocolate dome mousse, chocolate soil, mango couli, mango cubes with a chocolate pull

 We will do a large display with different levelled stands for guest to help themselves

Mini chocolate opera cakes topped with chocolate curls and edible chocolate pearls

Mini layered pistachio cake garnish with chocolate and crushed pistachio nuts

Selection of gourmet mini tarts including:

Mini chocolate mousse tarts topped with Ferrero roche truffle

Mini lemon tarts topped with crystalized lemon zest

Mini purple fruit tarts topped with fresh fruit

Vases filled with white and dark belgium flower shards

Heart shaped peanut butter cookies

Mini round fruit tart topped with blueberries

Mini square lemon tarts topped with meringue and edible flowers

Mini cheesecake square pops

Mini berry pavlova topped with fresh berries

Mini vanilla naked cakes topped with fresh roses

Mini peanut butter, marshmallow clusters

Homemade nougat with cranberries

Strawberry and grape skewers

Gold brush macaroons piled high on a cake stand

Gold cake pops standing upright

Individual tiramisu topped with chocolate leaves

Designer spoons topped with white chocolate mousse, edible flowers and dark chocolate shavings

Mini berry pannacotta topped with fresh berries and mint