Exquisite Catering

8 Course Tasting Menu 

Freshly Baked Sourdough, bone marrow butter and smoked butter

 

Amuse

Hafod cheddar Gougères

custard, parmesan crisp, green olive

 

Starter

Wild Rabbit Tortellini

Shitake mushroom, parmesan cream, crispy sage

 

Fish Course

Seabass Ceviche

Cured in lime and ponzu dressing, chilli, ginger, coriander, mango, guacamole

 

Main Course

Iberico Pork

Jerusalem artichoke, black garlic, nduja sausage, sundried tomatoes, herb oil

 

Pre Dessert

Amalfi Glazed Lemon Tart

Raspberry Sorbet, Pink Pepper Meringue

 

Dessert

Callebaut Dark Chocolate Cremieux

Textures of Chocolate, Candied Hazelnuts

 

 Petit Fours

Afternoon Tea 

Selection of freshly cut sandwiches

​

Ham with Wholegrain Mustard Mayonnaise

Cheddar Cheese with Tomato Chutney Severn on Wye Smoked Salmon with Lemon Butter

Downfield Egg Mayonnaise with Watercress

Cucumber with Dill and Mint cream Cheese

 

All served on fresh White & Granary Bread

 

Savoury

​

Pork, Sage and Fennel Sausage roll with Bramley Apple Compote

Pancetta and Grand Padano Pinwheels Blue Monk, Fig and walnut Tart

 

Scones & Pastries

​

Freshly Baked Plain and Fruit Scones with Cornish Clotted Cream and Strawberry Preserve

Assortment of Seasonal Cakes and Pastries Sweet and Savoury

Canape Menu 

Korean fried chicken, sesame seed, micro coriander

 

Baba Ghanoush Cone, labneh, barbeque red pepper

 

Smoked Salmon Tartlet, Caviar

 

Chicken Liver Parfait, madeira jelly, parmesan shortcrust

 

Hafod cheddar Gougères, custard, parmesan crisp, green olive

 

Morel Mushroom Tartlet, wild garlic, vin jaune

 

White Truffle and Parmesan Croquettes, parmesan and chive custard

 

Moroccan spiced Lamb Belly, smoked aubergine, Dukkah

 

Pork sausage and Black pudding roll, Bramley apple compote

 

Sashimi Tuna Tart, Ponzu, sesame, Guacamole

 

Heritage Beetroot, Goats cheese and Pine nut crispbread

Buffet Bowl Food Menu 

Thai Green Chicken Curry, steamed basmati Rice, coriander

 

Catalonia Fish Stew, sourdough Croutes

 

Korean fried Chicken, Asian slaw, gochujang sauce

 

Popcorn Prawns, garlic butter, sweet chilli and wasabi mayonnaise

 

Slow Braised Beef Cheek, Lincolnshire poacher aligoté, kale, parsnip crisps

 

Hot Smoked Salmon, watercress mousse, granny smith apple and horseradish

 

Fillet of Hake, creamed potato, wilted greens, chive beurre blanc

 

Butternut Squash Risotto, wild mushroom, crispy sage, white truffle

 

Spiced Monkfish Tail, Pak choi, carrot linguini, chilli, ginger and lemongrass sauce

 

Ras El Hanout Lamb Tagine, cous cous, apricots, almonds

Grazing Table Menu 

Marinated Gordal Olives

 

 Marinated chargrilled Artichokes

 

Vegetable Crudités, white bean and harissa Houmous

 

 Burrata, Peaches, Rocket and Airdried ham and Sumac

 

 Rosemary and sea salt focaccia, Olive and Balsamic

 

 Anchovies, lemon and olive oil, pink peppercorn

 

Crispy spiced salt and pepper squid, mango and chilli

 

Charcuterie meat platter

​

Beetroot & Gin Cured Salmon 

 

 White truffle and Parmesan Croquettes

 

 English Cheese Board with chutney

 

 Selection of roasted mixed nuts

 

Pork, sage and fennel sausage rolls with Bramley apple compote

 

Spiced Venison sausage rolls with Plum Pickle

 

Mini fruit and cheese scones with whipped cream and Raspberry Jam

Summer Menu 

Starters

Burrata Salad

Grilled Peaches, Elderflower, Tarragon and Sesame

 

Smoked Chicken “Ceaser Salad” Sourdough Croutes, Parmesan Tuille

 

Popcorn Prawns Lightly Tempura Batter Wasabi and Sweet Chilli Mayonnaise

 

Blue Cheese Tart Custard, Beetroot Ketchup, Radicchio, Watercress, Pear, Walnut

 

Seabass Ceviche Cured in Lime and Ponzu Dressing, Chilli, Ginger, Coriander, Mango, Guacamole

Main Course

Catalonian Fish Stew Harissa Tomato Based Sauce, Sourdough Croutons, Garlic Rouille, Gruyere Cheese

 

Barbeque Beef Bavette Steak

Baby Caesar Salad, Peppercorn Sauce, French Fries

 

Iberico Pork Presa

Jerusalem Artichoke, Black Garlic, Nduja Sausage, Sundried Tomatoes, Herb Oil

 

Aged Parmesan and Herb Gnocchi

Summer Vegetables of Peppers, Tomato, Courgettes, Basil Pesto

 

North Atlantic Cod Loin

Shetland Mussels, Samphire, New season Leeks, Pommery Mustard Emulsion.

Desserts 

Amalfi Glazed Lemon Tart

Raspberry Sorbet, Pink Pepper Meringue

 

Coconut Pannacotta

Mango And Peach Salad, Candied Tarragon, Orange and Nut Tuille

 

Summer Strawberry Mille Feuille

Elderflower Crème Patisserie, Lemon Verbena Gel, Basil Sorbet

 

Callebaut Dark Chocolate Torte

Salted Caramel Chantilly, Hazelnut Praline, Chocolate Tuille

 

Crème Catalan

Dehydrated Olives, Raspberries, Almond Croquants