Our build on-site canapé & bowl food menu offers a selection of hot and cold food, which is prepped off-site then freshly assembled, cooked or heated on-site. This allows for a high level of presentation and requires our chefs to have access to a kitchen or space to construct a temporary kitchen.
MEAT
Potato Bravas, chorizo and chive creme fraiche
Spicy lamb koftas with mint yoghurt dip
Sirloin steak & chunky chip with béarnaise sauce
Chicken Yakitori with sesame soy dip
Glazed honey and mustard chipolata’s with dijon mayonnaise
Sticky barbecue belly pork skewer
SEAFOOD
Fish and chips with tartare sauce served in a cone
Cornish crumbed crab cakes with lemon and dill mayo
Sourdough crusted scallop with pea and mint dip
Brazillian spiced Tiger prawn with zesty guacamole
Soy and mirin glazed salmon brochette
MEAT
Grilled ribeye with parmesan, hollandaise on potato rosti
Prosciutto, honey roasted fig, Dolcelatte & balsamic glaze on baby toast
Ahi Poke basket with teriyaki chicken, mango, avocado, seaweed
Beef Yorkshire pudding with horseradish cream & micro rocket
SEAFOOD
Sesame crusted seared tuna, wasabi on potato rosti
Ahi Poke basket with fresh salmon, mango, avocado, seaweed
Smoked salmon tartare on pumpernickel
Crayfish, mango salsa and avocado tortilla roll
DESSERT
Apple caramel tart with vanilla cream
Chocolate brownie topped with raspberry vanilla cream
Chocolate dipped profiteroles with crumbled pistachio
Sticky toffee pudding with vanilla cream (hot)
Our drop off canapés menu offers a range of cold canapés, some of which can be reheated if required, delivered fully built and ready to eat to your door. This collection is great for events where there is no kitchen space available, or for those on a tighter budget.
MEAT
Parma ham wrapped mozzarella with kalamata olive and basil
Crispy Cantonese style duck, hoisin, spring onion & cucumber
Ribeye Beef Yorkshire pudding with horseradish cream and micro rocket
Cajun chicken and guacamole on tortilla crisp
SEAFOOD
Smoked salmon, lemon cream cheese, dill and caper mousse on blini
Brazilian spiced prawn with guacamole on tortilla crisp
Crayfish with mango salsa and avocado tortilla wrap
Crab and pear remoulade tart
VEGETARIAN
Courgette & basil marinated feta with sun-blushed tomato
Goats cheese with baby beet and balsamic glaze on pumpernickel
Crostini with slow roasted cherry tomatoes, cannellini bean puree, basil pesto
Wild mushrooms with quail egg on herb oil crostini
Walnut crusted goat’s cheese with fig jam
DESSERT
Chocolate brownie with raspberry and vanilla cream
Passion fruit and lemon tartlet
Crumbled pistachio and chocolate coated profiteroles
