Menu

Canapes in London

Served Cold

  • Parmesan Shortbread Topped with buffalo mozzarella and slow roasted cherry tomato topped with homemade pesto
  • Pea and Mint Tartlet With feta and pea shoots
  • Butternut Squash Tartlet With goat’s cheese and kale
  • Chargrilled Courgette Served on a parmesan biscuit with goat’s cheese and slow roasted cherry tomato
  • Porcini and Blue Cheese Macaron
  • Beetroot and Goat’s Cheese Macaron
  • Tomato and Smashed Avocado Macaron
  • Superfood Rice Paper Roll With julienne of beetroot, pea shoots, edamame beans and spinach
  • Nori Spinach Roll Filled with baba ganoush, julienne of carrot, lemon tossed spinach, sprouts and pomegranate seeds
  • Fresh Tuna Rice Paper Roll With carrot, mint, basil, avocado and wasabi mayonnaise
  • Hot Smoked Salmon On a chive scone with crème fraiche and deep-fried capers
  • Balik Salmon Tartare On cucumber with bloody mary ketchup, crème fraiche and chive
  • Tuna Niçoise Tartlet With seared tuna, quail’s egg, cherry tomato and black olive
  • Beetroot Cured Salmon On a horseradish blini
  • Home Cured Gravadlax On a dill blini topped with crème fraiche, a dill and mustard sauce and keta caviar
  • Crab Salad With lemon, green tomato and a cucumber jelly
  • Chargrilled Lobster Skewers With a lime and coriander dip
  • Buffalo Mozzarella Skewer With Parma ham, fresh fig or peach and mint
  • Gruyere and Grisons Mille Feuille With tete de moine
  • Foie Gras Terrine On a brioche croute topped with Sauterne jelly topped with a fig crisp
  • Crispy Duck Rice Paper Roll With hoisin sauce, iceberg lettuce, cucumber and spring onion
  • Bang Bang Chicken With a julienne of peppers and cucumber served in a tiny tartlet
  • Kaffir Lime Marinated Chicken Crispy betel leaf, fresh mint with nam jam wrapped in a spring onion pancake
  • Beef Tartare Served on a wholegrain croute with horseradish crème fraiche and chives
  • Beef Carpaccio On a horseradish blini with rocket and a parmesan crisp

SERVED WARM

  • Butternut and Goat’s Cheese Tartlet Topped with crispy curly kale
  • Parmesan Crusted Cauliflower With a spicy dip
  • Cauliflower Cheese On pumpkin seed croutes topped with homemade pesto
  • Gorgonzola and Caramelised Onion Tartlet
  • Wild Mushroom Arancini With a basil, lemon and crème fraiche dip
  • Wild Mushroom In a baby brioche topped with a lemon hollandaise
  • Wild Mushroom and Thai Asparagus Tartlet With a chervil cream
  • Butternut Risotto Cakes With crème fraiche and deep-fried sage dip
  • Smoked Haddock Arancini With curried mayonnaise
  • Spicy Crab Cakes With a tomato and chilli dip
  • Teriyaki Salmon Skewers With a spicy soy, honey and crème fraiche dip
  • Panko Crusted Mediterranean Prawns With a sweet chilli dip
  • Smoked Haddock Arancini With curried mayonnaise dip
  • Lobster Thermidor On skewers with a warm gruyere dip
  • Thai Marinated Chicken Skewers With a lemongrass and chilli dip
  • Panko and Parmesan Crusted Chicken Lollipops With a spicy mango dip
  • Grilled Fillet of Beef Skewers With a truffle mayonnaise
  • Confit Duck Arancini With a blackberry and cranberry dip
  • Moroccan Spiced Lamb Skewers With a moutabel dip
  • Spring Lamb on Rosemary Skewers With a redcurrant and mint jelly dip
  • Harissa and Brown Sugar Lamb Skewers
  • Harissa and Brown Sugar Lamb Skewers With star anise served with a pineapple jam dip and a crackling dust