Canapés
- Slow braised lamb on courgette pancake with feta paprika pesto
- Pork confit with cornichons and brioche
- Prawn chorizo and gremolata skewersÂ
- Chicory cashel blue cheese and pear salsa on pecan sable
- Salmon, ginger and coconut dumplings on cucumberÂ
- Mini chicken kievs in panko crumb
- Lemon spiced cured salmon with celeriac prawn remoulade
- Spinach pine nut and lemon ricotta spring rolls
- Chicken and shitake mushroom filo ‘ cigars’ with dipping sauce
- Guinea fowl chestnut sausage with truffled cauliflower puree
- Ginger fried beef, roast sweet potato, palm sugar caramel
- Sesame herb filafels with pickled chilli and yoghurt
- Corned beef hash cakes with quails egg and harissaÂ
- Oxtail croquette with apple radish pommegranate ‘slaw’
- Crispy soy pork belly, apple and scallop spoons
- Ham hock, edamame, and pickled plum spoons
- Foie gras and apple mini burger
- Game foie gras terrine with quince chutney
- Chicken and shitake crispy wonton with coconut dip
- Lamb tagine and pistachio date cous cous on china spoons
- Quails egg and pancetta benedict
- Confit duck spring rolls with mango lime chilli dip
- Mini black pudding sausage rolls with red pepper relish
- Tallegio speck and mustard seed straws
- Sweet and sour chicken skewers with mint and tomato
- Barbequed pork and water chestnut spoons
- Sesame honey mustard roast mini cumberland sausages
- Deep fried soft shell crab with wasabi mayo
- Grilled scallop and chorizo spoons with harissa yoghurt
- Tuna tartare with quails egg and hollandaise
- Boquerones on quinoa fritter with parsley saffron aioli
- Cherry tomatoes filled with fresh crab salad
- Sweet chilli grilled mackerel on wasabi sesame Japanese sticky rice
- Scallop ceviche on cucumber with pickled wild mushroom
- Tea smoked salmon rillettes on pumpernickel toast with pickled cucumber
- Sesame fillafel with feta paprika pesto
- Popcorn cones with salted spiced butter
- Roast butternut squash puree with oyster mushroom crispy shallot and truffle oil
- Mini aubergine parmesan burgers with puttanesca fresca
- Charred jalapeno corn cakes with green tahini yoghurt and harissa
- Grilled halloumi with crispy vegetable sesame salsa
- Roast baby potato topped with beetroot pecan and goats cheese relish
- Tallegio mustard seed straws
- Warm blue cheese puffs
- Japanese sticky rice with grilled piquillo peppers and wasabi aioli
- Crumbed rice cake filled with buffalo mozzarella and oregano
- Curried lentil dahl on poppadom with lemon yoghurt
- Sweet potato red pepper and feta tortilla with coriander pesto
- Savoury mini tarts;
- Crab tomato and herb
- Leek celery and stilton
- Sweet potato, caramelised onion and parmesan
- Pea potato spring onion and sorrel
- Smoked haddock chorizo and quails egg
- Spinach olive proscuitto and goats cheese
- Crab leek and gruyere
- Thyme potato taleggio and balsamic onion
- Curried mussel and tomato with crispy sesame seed breadcrumbs
- Tea smoked salmon and spinach with spiced yoghurt