Canape Menu



Cured & slow roasted pork belly with salsa verdé & pickled apple
Chicken satay skewer with spiced peanut dip
Beef short-rib with truffle celeriac & pickled shallot
Award winning chipolatas with a marmalade glaze & herb powder
Confit duck terrine with port & plum jam topped with nasturtium 




Thai fishcake topped with lemongrass mayo & preserved lemon
Triple cooked chip topped with tartar & caviar
Gin cured salmon served with cucumber tonic gel & dill crème
Tempura prawn with sweet chili dipping sauce
Lime cured seabass served with fresh tomato concasse & guacamole




 Cheddar beignet topped with sweet onion & rosemary ketchup
Panko coated mac & cheese bites topped with roasted tomato compote
Sundried tomato & mozzarella arancini topped with saffron aioli
Poppy seed scone with cream cheese & sweet chili jam
Goat’s cheese bonbon with red onion marmalade & herb oil




Pressed beetroot terrine with oat cream, nasturtium & yeast
Compressed watermelon with coconut labneh & dehydrated olive
Loaded new potato skin with vegetable chili & guacamole
Heirloom tomato bruschetta topped with basil oil & tomato wafers
Grilled cornbread with refried beans, mole verdé & pickled blackberry