£55 per person (5 bowls per guest)

French Menu

Seared Tuna Nicoise Salad topped with Quail Eggs and Herb De Provence Olives
Traditional Cassoulet sprinkled with Parsley and Garlic Bread Crumbs
Ratatouille of Mediterranean Vegetables topped with Grilled Goats Cheese
Seared Beef Fillet topped with Béarnaise Sauce and Classic French Fries
Mini Wedges of Dauphinoise Potatoes and Sliced Duck à l'Orange

Asian Menu

Fried Lemongrass Chicken with Green Papaya Salad
Beef, Chicken, or Vegetable Green Curry with Coconut Rice
Pork and Peanut Salad Cups with Sweet Pineapple
Sliced Hoi Sin Duck on Spring Onion Noodles
Sweet Chilli King Prawns with Water Chestnuts and Bok Choi
King Prawn and Chicken Phad Thai with Lime Wedges

Indian Menu

Chicken, Lamb, or Vegetable Dupiaza with Mini Coriander Naans
Beef or Lamb Jalfrezi with Turmeric Rice, Minted Onion Relish, and Mango Chutney
Chicken and Vegetable Korma with Coriander Rice topped with Mini Poppadums
Chickpea and Aubergine Hari Marishi Kariâ with Cinnamon Scented Rice
Selection of Tandoori Kebabs including Seekh Kebab (Ground Lamb and Spices)
Chicken Tandoori and Yoghurt and Mint Marinated Lamb with Rosti and Relish

Middle Eastern Menu

Chicken Tagine with Saffron, Green Olives, and Preserved Lemons
Date and Lamb Tagine with Orange Water Scented Couscous
Mini Meze, Tabbouleh Salad, Humus, and Tzatziki, with Pita Crisps
Warm Slow Roasted Lamb Salad with Mint and Pomegranate Dressing
Chilli and Honey Roasted Pumpkin, topped with Almond and Tangerine
Watermelon and Feta Salad with Kalamata Olives and Pumpkin Seeds

British Menu

Mini Cumberland Sausages and Butter Potato Mash with Red Onion Gravy
Mini Cod and Chips with Mushy Peas and Lemon
Honey Roasted Gammon on Bubble and Squeak Patties with Piccalilli
Irish Beef Stew with Parsley Dumplings
Mini Salmon Fish Cakes with Dressed Watercress Salad and Tartar Sauce
Roast Pork and Baby Roast Potatoes with Sage and Onion Stuffing, Crisp Crackling, and Apple Sauce
Mini Toad in the Hole with Wholegrain Mustard Batter and Caramelized Onion Gravy
Buttery Smoked Haddock and Quail Egg Kedgeree

Spanish Menu

Paella Rice with Mussels, Squid, and King Prawns
Chorizo and Monkfish Kebabs on Saffron Crushed New Potatoes
Spanish Tortilla on Baby Leaf Salad with an Olive and Balsamic Dressing
Patatas Bravas (Fried Potatoes in Smoked Paprika and Tomato Sauce)
Chicken Breast cooked in Sherry Sauce with Baby Onions and Figs

Caribbean Menu

Jerk Chicken with Rice and Peas
Ackee Salt Fish with Mango and Herb Rice
Deep Fried Plantain with Pineapple, Lime, and Chilli Salsa
Grilled Tuna with Lime, Pepper, and Garlic Marinade on Roast Yam
Curried Lamb with Warm Corn Bread
Butter Bean, Avocado, and Mango Salad with Coriander

Italian Menu

Mozzarella, Tomato, and Basil Bruschetta
Wild Mushroom and Truffle Risotto
Linguine with Pesto and French Beans
Penne Carbonara with Pancetta Crisps
Veal Saltimbocca on Wilted Spinach with Masala Sauce
Seafood Spaghetti

Eastern European Menu

Beef or Mushroom Stroganoff with Buttery Noodles
Chicken or Lamb Goulash with Herbed Rice topped with Sour Cream
Gravlax with Pickles and Rye Bread
Roast Duck on Braised Red Cabbage topped with Apple Sauce
Split Pea, Smoked Ham Hock, and Sausages

 

Japanese Menu

Sashimi with Soy and Wasabi Dressing
Tuna and Salmon California
Miso Cod on Pickled Japanese Radish
Katso Chicken Curry (Breaded Chicken Fillet with Curry Sauce on Rice)
Tempura Prawns with Soy and Chilli Dipping Sauce
Teriyaki Sliced Beef on Soba Noodles

Dessert Option

Mini Lemon Tarts with Raspberry Mascarpone
Mini Tiramisu Bowls
Sticky Toffee Puddings with Devonshire Clotted Cream
Mini Vanilla Crème Brulèes
Macadamia Nut Chocolate Brownies with White Chocolate Sauce
Pineapple and Mango Chargrilled Kebabs with Lime and Coconut Syrup
Cardamom and Rose Water Scented Rice Pudding Pots with Gold Leaf
Mini Baklavas with Honeyed Greek Yoghurt
Spanish Caramel Milk Tarts
Vanilla Cheesecake Wedges with Peach Champagne Compote
Summer Berries with Grand Marnier and White Chocolate Sauce
Mini Passion Fruit Pavlovas

6-8 bowls per person

 

Menus are subject to change depending on availability of produce.