Bowl Food
Ambient
(served at room temperature)35 Day aged sirloin steak tagliata salad with aged parmesan, rocket, balsamic glaze and extra virgin olive oilBeef tataki with black pepper crust and miso mayonnaise with crispy noodlesCrispy hoisin duck and watermelon salad with caramelised cashew, cucumber, edamame, radish, coriander and leavesHam hock with minted pea purée, pea shoot tendrils, truffle dressing and a paprika crouteChicken Caesar salad with romaine lettuce, aged parmesan and anchovy dressing and croutons Maple cured salmon cooked on cedar wood with new potatoes, pea shoot tendrils & horseradish foam Spicy salmon crudo, toasted sesame, lime juice, cucumber, pickled radish, miso aioli, fermented chilli and a togarashi tapioca crackerSea bream ceviche with lime juice, avocado, spring onion, tomato and corianderNatoora burrata, Isle of White tomatoes, sourdough croutons and jalapeño and lime dressing (v)Miso aubergine with quick pickled spicy cucumber, edamame and toasted sesame seeds (vg)
Hot
English lamb rump, salsa verde with capers, gherkin and fresh herbs, carrot purée and dukkah nut crumb35 Day Aged rib eye of beef with chimichurri dressing, parmentier potatoesSlow cooked pork belly, potato purée, caramelised apple and cider sauce and pork crackling puffsDuck cassoulet with cannellini beans, pancetta and Toulouse sausage in a rich tomato sauce with crispy duck cracklingRoast corn fed chicken, red pepper, paprika and almond Romesco with rosemary potatoes and fresh herbs Chicken yakitori with sake and mirin, carrot and kohlrabi slaw, toasted sesameChicken Schnitzel with lemon and caper dressing, apple and fennel slawPrawn Pad Thai, rice noodles, roasted peanuts, egg, lime and palm sugar dressing with a prawn crackerCod fillet with crispy chickpeas, scorched tomatoes, labneh, parsley and curry leaf oil and pickled shallotPea and Asparagus risotto with ricotta, aged pecorino, lemon and fresh herbs (v)Butternut squash risotto with ‘nduja and crispy sage (vo) Spinach gnocchi with ricotta, aged pecorino (v)Maple and cumin roasted heritage carrots, tahini and burnt lemon dressing, a toasted pumpkin and sunflower seed cracker (vg)Crispy tofu, charred broccoli dressed with chilli and garlic (vg) Roasted heritage beetroot, puy lentils, toasted hazelnuts and fresh herb dressing (vg)
Dessert
Pure Indulgence Mess, brown sugar meringue, whipped pistachio cream, poached rhubarb and berry coulis Chocolate mousse with toasted hazelnut praline crumbWhite chocolate and miso cheesecake with ginger biscuit base and passion fruit coulis Poached pear with elderflower, vanilla cream and almond crumble
Quantities
For the ideal party, we recommend a mixture of ambient, hot and dessert bowls. We can help you to choose the right bowl food, especially where kitchen facilities are limited onsite. Canapés are also a great introduction before bowl food and/or as a dessert offering, instead of a dessert bowl. Our recommendations for a bowl food reception:1-2 hours: 3-4 bowls per person 2-3 hours: 4-5 bowls per person
Your booking enquiry
We'd love to hear about what you're planning and see how we can help...