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Mini Parmesan basket, cauliflower puree and strawberry duxelle

Wild strawberry and cucumber jam on toast

Wild mushroom palmiers, creamed goats cheese and dragachelio

Baby quail egg Florentine with pink pepper hollandaise

Red onion and fig tart tan with balsamic and coriander root

Seared Miso infused Tuna, wild mushroom powder and sashimi sauce

Smoked salmon with strawberries, cucumber and mint dressing

Beetroot cured salmon, pea blini and lemon and thyme mascarpone

Lobster bisque with Devonshire crab

Oak smoked venison with fig and pear puree and rosemary jelly

Cannon of lamb, beetroot shortbread, parsnip and white chocolate puree

Eggs Benedict on muffin with basil cress

Slow roasted pork and apple salad with potato puree and sage pesto (spoon)

Mini lemon and passion fruit curd Pavola’s

Raspberry and mint vodka champagne shots with meringue biscuit

Mango tart tatin with mint and shiso cress

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