Sample Menus

• Asparagus cigars with parmesan & tarragon wrapped in filo
• Baby baked herb ricottas with seared lamb & mint pesto
• Baby shepherd's pie
• Baby spring lamb cutlets with provencal crumbs
• Caramel pork hock & fragrant herb salad on betel leaves
• Leek & olive bread & butter pudding
• Miniature loaf steak sandwiches
• Roast duck sausage rolls with tomato confit dipping sauce
• Scallops kilpatrick
• Smashed onion jam tarts with goat's cheese horseradish & braised shin beef
• Yamba prawns in chermoula

Top

• Baby fougasse bread with gruyere artichoke, basil & tomato confit
• Beignets of Iranian fig with molten goat's cheese & pickled eschallot
• Crisp baby potato gallette with vitello tonato
• Duck profiteroles with orange cream
• Fig & fennel scones with smoked ham & fresh goat's curd
• Fresh oyster with wasabi, soy, pickled ginger & crispy leek
• Roast japanese pumpkin squares with lime leaf chicken
• Tiny double baked parmesan souffle on a brioche croute
• Tuna with marinated radish in crispy soba noodles
• Vichyssoise of white asparagus shooter

Top

Canapes
• Cherry tomato & bocconcini tartlets with bush basil pesto
• Potato souffles with duck foie gras
  Entrees
• Chinese duck in an open herb lasagne with mizuna, marinated vegetables & a plum sauce dressing
• Lime & vodka cured salmon stacks with crisp root vegetable lattice
  Mains
• Chargrilled lamb fillet on a sweetcorn & sweet potato rosti with mint pea puree
• Gremolata crumbed ocean trout on summer lobster risotto with salmon pearl buree blanc
  Desserts
• Louis xv tort with paradise granache praline crunch & gold leaf
• Creme brulee layered in biscuit tower with espresso sabayon

Top