SHARING FEASTS

TO START…

• Jars of lovely veggie dips and crudités served with (choose 2 dips):

  • Borani (Beetroot, dill & Feta)

  • Squash

  • White bean, rosemary and olive oil

  • Smoked garlic hummous

  • Crushed broad beans and mint

  • Turkish red pepper with pomegranate molasses and mint

  • Chunky guacamole with preserved lemon

(All the above served with flat breads)

MEAT

• Moroccan chicken with dill and Persian herbed rice (h)

• Slow roast shoulder of lamb with saffron chick peas and crispy onions (h)

• Chicken marinated in thyme and garlic with salsa verde (h/c)

• Lamb tagine with apricots, preserved lemons and green olives (h)

• Georgian chicken with walnut sauce 9h)

• Pink roasted beef marinated in balsamic, rosemary and garlic with fresh creamed horseradish (h/c)

• Slow roast Asian pork belly with red chilli, spring onion and coriander garnish (h)

• Pulled pork shoulder with dirty slaw (h)

• Lamb kofte with minted yoghurt dip on a bed of couscous salad (h/c)

FISH

• Roast trout on french lentils with herb relish (h)

• Scandinavian salmon with sweet-sour beetroot and dill creme fraiche (h)

• Seared tuna with mirin and soy dressing, crispy ginger and shallots and coriander shoots (h/c)

• Dry fried prawns with a curried coconut coating (h/c)

• Poached cod with saffron potatoes and preserved lemon and coriander relish (h)

• Oven roast sea bream with lemon marinated fennel and soy sesame dressing (h)

• Marinated Asian salmon with coriander, chilli and spring onions (h/c)

• Poached salmon with pea and mint puree (c)

• Seared tuna nicoise

VEGETARIAN / VEGAN

• Moroccan m’hanncha filo spiral (h/c)

• Imam Bayildi - meltingly good aubergines (h)

• Cauliflower cake (h)

• Greek tomatoes stuffed with rice and pine nuts (h/c)

• Moussaka (h)

• Cardamom roast cauliflower and potatoes with lime dressing (h/c)

• Baked orzo with mozzarella, oregano and roasted tomatoes (h)

• Pea, runner bean, mint and mascarpone spelt risotto (h)

• Wedges of squash with nutty spiced rice (h)

• Fennel stuffed roasted red peppers (h/c)

• Feta, cherry tomato and spinach tart (h/c)

• Roasted red pepper and feta empanadas (h/c)

• Spinach and feta filo pastries (h/c)

SALADS AND SIDES

• Roast potato with mojo rojo / verde (Canary Island chilli sauce) (h/c)

• Shaved fennel and mint salad with young goats cheese and fresh lemon vinaigrette (c)

• Roasted summer vegetables with gremolata (h)

• Asparagus, roasted peppers, roasted red onion and rocket (h/c)

• Fennel, orange and black olive salad (c)

• Avocado, quinoa and broad bean salad with radishes and purple radish cress (c)

• Three green bean and hazelnut salad with orange dressing (h/c)

• Heirloom tomato salad with mixed tomatoes, fresh oregano and basil in a Calabrian extra virgin oil dressing (c)

• Baby potato salad with lemon and wholegrain dressing (h/c)

• Ratte potato salad with shallots, capers, rocket and Dijon dressing (h/c)

• Bulgar Wheat with Turkish pepper, herbs, walnut and baby gem (c)

• Spring panzanella with ciabatta, peas, broad beans & asparagus (c)

• Winter Tabbouleh (c)

• Chopped salad - cucumbers, peppers, spring onions, tomatoes with lemon juice, mint, parsley and olive oil

• Green salad with soft herbs and vinaigrette

(All the above served with a selection of speciality breads)

SWEETS

• Rosewater and yoghurt pannacotta with passion fruit puree

• Gooseberry fool with homemade shortbread biscuits

• Eton mess

• Lemon tart with vanilla mascarpone cream

• Coconut pavlova with mango and passion fruit

• Gooey double chocolate brownies

• Mango panna cotta with pineapple salsa and all spice tuille

• Rhubarb and ginger crumble with custard or cream (h)

• Chocolate sachertorte with berries and thick cream

• Marsala and honey baked peaches with crushed amaretti biscuits

• Bakewell tart with fresh raspberries and vanilla clotted cream

(h) = dishes served hot or warm

(h/c) = dishes can be served hot or cold