Autumn

Canapes/snacks

Fondjou, walnut toasts, grape chutney

Leek and white bean cakes, black bomber

Griddled yoghurt and harissa marinaded tiger prawns


Stout battered oysters, shallot vinegar

Pork belly with bramley apple confit

Shredded chicken thigh, date and preserved lime relish

Bowls/small plates

Honey roasted tofu and cauliflower, kimchi dressing

Saffron and butternut risotto cakes, smoked tomato relish, toasted pine nuts

Orecchiette, sardines, olive oil, garlic, sultanas, fennel seeds, pine nuts

Cider braised pork cheek, white beans, crisp carrot relish

Dinner

Golden beetroot, horseradish creme fraiche, chive oil

Seared tuna, caper and anchovy mayo, tenderstem broccoli, soft boiled quails eggs

Beef medallions, spiced oxtail ravioli, baby leeks and carrots

Baked porter custard with chocolate, coffee and cinnamon pastries

  

Buffet

Carrot and tomato tart tatin, somerset brie, tarragon dressing

Spiced cod fish cakes, rich tomato sauce, sesame flat bread

Braised ox cheek, mustard and honey glaze, horseradish mash, buttered savoy cabbage

Hazelnut and raspberry meringue roulade

Feast

Whole roast free range chicken with orange zest, bay, thyme and garic

Served with

Fennel, kohlrabi and carrot ribbon slaw with dill craime fraiche

Chargrilled baby aubergine with crispy brown rice and date molasess

Slow roast new potatoes with smoked garlic, preserved lemon and oregano

Sharing platters of

Salted caramel and bitter chocolate brownie

Lemon curd tart with juniper sugar, sloe gin syrup and marigold petals

Brown sugar and hazelnut merengues with rapberries and chambord cream

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BUBBLE AND SQUEAK FOOD