Buffet
This is the perfect way to feed your guests if you do not wish for them to be served individually at each table. Buffets do not have to feel like a production line or evoke less than exciting memories of standing in queue at school to be served!
Nothing is more delightful than an array of delectable dishes that wittingly capture the given theme. We have even once been asked to only serve black and white food to fit the theme of black and white Thai - no there’s a challenging request!
Selections from our 2008 menus
Cold
- Caramelised beetroot, rosemary, cherry tomato & feta tatin
- Char-grilled aubergine, plum tomato, mozzarella stack, basil & pine nuts
- Vegetable Wellington with a smooth remoulade & balsamic caramel
- Char-grilled squid, chorizo, butter bean, parsley, tomato & thyme dressing
- Chermoula spiced tiger prawns with lime & avocado aioli
- Seared rare tuna remoulade with crispy leeks
- Prickly ash seared beef with wasabi aioli
- Spiced duck breast with honey, lime & sesame dressing
- Roast leg of lamb marinated in brown sugar, mustard with chilli jam
Hot
- Pumpkin, Gorgonzola & green pea risotto & fresh basil
- Tomato, aubergine & white balsamic tart tatin
- Stroganoff of oyster mushroom, artichoke & chick peas
- Flash roasted salmon fillet with a tamarillo & lemon grass jam
- Ragout of pernod flamed shell & sea fish with tomatoes, garlic & fennel
- Fijian chicken curry with dried apricots
- Roast supreme of guinea fowl filled with tapenade & date jus
A bit on the side!
- Asian leaf salad with crispy onions & edible flowers
- Beetroot, torn buffalo mozzarella, mint & red chard
- Char grilled aubergine, courgette & fennel marinated, balsamic olive oil
- Cracked wheat & butter bean taboule
- Pineapple, cucumber, mint & coriander salad with hazelnut dukkah
- Turkish five bean with flat leaf parsley, sugar, lemon & olive oil
- Watercress, pear & goats cheese salad, with toasted walnut dressing
- Whitloof, orange & red chard salad