​​

​​​MIXED BUFFET

​​​

Crispy filo parcels with a creamy courgette & spinach filling.

Baked sweet potatoes with rocket pesto & hazelnut butter.

Mixed grains with miso charred broccoli & walnut salsa verde.

Fennel, celery, orange & avocado salad with fresh mint & baby shoots.

Celeriac & apple remoulade with fresh parsley.

Black olive & sundried tomato tapenade.

Beetroot & lime humous with Greek yoghurt.

Tamari seeds.

Local sourdough.

​​

​

HOT BUFFET
 

Chickpea & sweet potato Tagine with saffron & rose harissa.

Spiced couscous with fresh herbs, pomegranate seeds & toasted pine nuts.
Chargrilled pointed cabbage with almond & preserved lemon sauce.
Warm baby potato salad with roasted peppers & pickled garlic.
Mixed leaves with avocado & creamy tahini Caesar dressing.

Spiced apricot compote.
Harissa yoghurt.
Toasted almonds.
 

​​​

DESSERT MINIATURES

​​​

Chocolate orange tart with hazelnut praline & Chantilly cream.

Lemon cheesecake mousse with ginger crumb & fresh raspberries.

Salted caramel cheezecake.

Chocolate & gold dipped cherries.

Fresh fruit with meringue kisses & Chantilly cream.  

​​​

​