Summer

Canapes/snacks

Dukkha rolled labneh, tomato and sweet pepper sauce

Melon, marinated feta, mint

Takoyaki – octopus dumplings, bonito, shoyu mayo

House cured duck breast, mango, cucumber, kecap manis

Chilli and lemon calamari, smashed pea mayo

Tandoori cod loin, beetroot naan, stem ginger and dill raita

Honey and sumac chicken, date syrup and greek yoghurt dip

Pork soulvlaki, tzatsiki

Chipotle spiced tuna, chorizo oil, fresh coriander sauce

Bowls/small plates

Gigantes – Greek baked giant beans, sesame flat bread

Sea bass ceviche, tigers milk, apple, kohlrabi

Chargrilled skirt steak, smoked bone marrow butter, balsamic shallots 

Crispy spiced pork, baked cauliflower, kimchi dressing

Dinner

Grilled sardine, warm new potato, pea and spring onion salad

Alleppo pepper lamb cutlets, blackened cabbage, fresh coriander chutney

Baked loin of cod, salt fish buljol, mango relish, crispy quinoa

Pinenut, lemon and almond torte, crème fraiche

Buffet

Sesame dressed char grilled aubergine, wild rice, tahini, fluorescent pink

Wiltshire garden salad (whatever we can pick that morning!)

Treacle baked salmon, turmeric spiced cauliflower, ginger and lemon

Char grilled chicken breast, preserved lemon, caramelised fennel and fronds

Bitter chocolate mousse, Chambord cream, raspberries, cinnamon crumble

Veggie Feast

Heritage tomato tart tatin with kalamata olives, toasted feta, scallion and nasturtium capers

Served with

Legumes

Runner beans with a turmeric and english mustard dressing 

Braised borlotti beans, crispy garlic and rainbow chard 

Sugar snaps, roasted radish, mint and smoked ricotta

Garnished with runner bean flowers

Curcubita

Braised whole patty pan, green olives, summer savoury

Kabocha squash, sesame brittle, gorgonzola

Yellow and green courgette and butternut squash ribbons with rosmary oil and marjoram flowers

Sharing platter of

Brown sugar merengue, lemon curd, myrtle syrup, griottines, fresh cherry, eton mess 

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