sample menus

canapés

Here is a sample selection of our gourmet canapés which are perfect for any event or party. We love to constantly create new canapés so the below is just an indication of what we can offer. Please contact us to discuss any specific ideas.

Click here to download our canapé menu.

gourmet selection

  • Poached Scottish langoustine served with a quenelle of avocado sorbet.
  • Lollipop of smoked salmon loin with ginger and horseradish coulis.
  • Pan seared peppered tuna, avruga caviar.
  • Taste of the sea, selection of tiger prawns, crab claws and lobster tail with dip.
  • Mini cornetto of duck mousse, served with sweet onion marmalade and cracked pepper.
  • Eggs 'n' Bacon; luxurious quail egg, topped with pancetta served on toast.
  • Sunday roast: Seared prime beef fillet, rich potato mash, mustard and horseradish cream. (h)
  • Quenelle of chicken mousse with truffle oil and asparagus head.
  • Pan fried foie gras, served on pain d'espices with apple gel. (h)
  • Three mushroom soup shot, with black truffle foam and garlic crostini. (h)
  • Summer asparagus mousse with semi set quail yolk.

classic selection

  • Poached tiger prawns with a classic dipping sauce.
  • Timeless prawn cocktail served in a shot glass.
  • Smoked salmon crostini with salmon mousse and caper berry.
  • Rare roast been roulade with gherkin and mustard mayo and rocket.
  • Parma ham parcel of sun blushed tomato, pepper salsa and basil.
  • Toasted foccacia with salami and black olive tapenade.
  • Individual shots of cool pea and mint soup with home-made black olive oil and crème fraiche.
  • Millefeulle of chargrilled tomato, buffalo mozzarella and Italian crisp bread.
  • Mediterranean antipasti board.
  • Beetroot Carpaccio with stilton cream and mustard shoot.
  • Stilton and red onion marmalade tartlet.
  • Gorgonzola crisp bread with fig jelly and rocket leaf.

hot selection

  • Chili, lime and soy marinated sweet fresh water prawns with sugar snap pea and cress spoon. (h)
  • Pan fried mackerel on crostini with cauliflower puree. (h)
  • Delicate soft boiled egg rolled in poppy seeds with a crisp parma ham top.
  • Individual mini luxurious rabbit pie, with buttered veg, jus and a puffy lid. (h)
  • Skewers of Neapolitan meatballs with deep tomato ragu dipping sauce (h)
  • Arancini di riso; deep fried Italian risotto balls. (h)
  • Slow roasted garlic sweet potato with chili and cool crème fraiche drizzle. (h)
  • Unctuous three mushroom risotto served on a spoon. (h)
  • Mini stilton cream and red onion tartlets. (h)
  • Butter tossed asparagus wrapped in parma ham with soft boiled egg dip. (h)

dessert selection

  • Individual shots of cardamom infused chocolate mousse, and red berry dressing.
  • Mini cointreau chocolate tiramisu pots.
  • Glasses of classic British trifle.
  • Individual shots of classic Eton mess.
  • Spoons of rich gooseberry fool, and toasted cranachan brown sugar crust.
  • Salad of fresh exotic fruit, with a lime dressing.

(h) = hot
(v) = vegetarian