Two day wedding
Brown butter soldier, chicken liver parfait, confit egg yolk and hazelnut
Mini canape cones with dill crème fraiche and smoked salmon tartare
Welsh rarebit croquettes with aged chaddar and crispy leeks (v)
Sourdough toast, crab, fennel and chilli
‘Cheese and onion’ - Berkswell custard, burnt onion puree, crispy onion ring and chives (v)
Vegan crispy duck with hoi sin, cucumber and spring onion (vg)
Rosemary focaccia with new season olive oil
Aubergine caponata, salted ricotta and basil cress
Rigatoni, Tuscan sausage and Nduja ragu
Trofie, green beans, pesto and potato
Spaghetti, cacio e pepe
Shaved fennel salad with samphire, parsley and lemon
Italian leaf salad with white balsamic and pecorino
Fried courgettes with chilli, ricotta and mint
Baja fish tacos with red cabbage, pico de gallo and crema
Tacos al pastor with pineapple, coriander and onion
Tacos with black beans, sweet potato and avocado crema
Whole BBQ lamb served as various cuts with mint chimichurri
BBQ halloumi with peperonata (v)
BBQ’d baby potatoes with fig leaves and fig leaf oil
Grilled cucumber salad with yoghurt and mint
Rocket salad with parmesan and lemon
Charcuterie and cheese cones with olives and pickles
So much thought goes into these little bites
Imaginative food, while standing up
Seasonal and elegant al la carte
We know a thing or two about meat and flames
