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CANAPES

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Wild mushroom & truffle croutes with crispy sage & caramelised walnut.

Smoked carrot Lox with cashew cream in a chive & parmysan pastry case.   

Spiced Gazpacho shots.

 

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BUFFET

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Crispy filo parcels with a creamy courgette & spinach filling.

New potato & spinach gratin with a cashew parmysan crust.

Baby vegetables braised in garlic, shallots, white wine & Provence herbs.

Spring greens sauteed with lemon, balsamic & fresh tomato.

Rosemary & olive Focaccia

 

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DESSERT MINIATURES

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Chocolate orange tart with hazelnut praline

Lemon cheesecake mousse with ginger crumb

Chocolate & gold dipped cherries

 

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FESTIVAL STYLE

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Creamy new potato salad bowl with pesto, sundried tomato & olives. Topped with grilled marinated tofu slices, cashew parmysan, toasted hazelnuts & crispy onions.

 

Tikki aloo wraps with pickles, coconut, coriander & mint yoghurt dressing,

shredded salad & sriracha.

 

Chocolate chilli with gluten free cornbread crumble, mint yoghurt, guacamole, tamari seeds & jalapenos.

 

Sticky ginger cake with butterscotch sauce.

Chocolate & peanut butter brownie.

Strawberries & coconut cream with hazelnut shortbread.