Buffet Starter/Main menu Options 

  •      Broad bean Ceaser salad of fresh crisp cos leaves, anchovies, crouton batons, Parmesan and egg tossed through a delicious  Ceaser dressing 
  •       Salmon Gravlax, tempura white anchovies, deep fried capers, wild rocket and Crème fraiche
  •       Roasted Butternut, crispy bacon, toasted pumpkin seeds, Swiss chard, tomato, cucumber and Parmesan salad with a Caesar dressing 
  •       Moroccan honeyed chicken, almond and apricot couscous Tangine, tender baby carrots (served in Tangine dishes) 
  •       Seafood risotto with caramelized shallots and fennel, pine nuts, green olives, crispy fried capers and baby asparagus
  •       Deep filled Courgette, Leek and Goats cheese tart 
  •       Classic Greek Salad using oregano marinated goat’s feta 
  •       Zesty Avocado with pancetta, cos leaves, crispy celery and mustard cress sprouts (creamed dressing)
  •       Insalata Caprice, Basil, fresh Mozzarella, tomato variation and a pesto olive oil
  •       Organic Lamb and Aubergine Moussaka 
  •       BBQ’d baby chickens marinated in rosemary and garlic olive oil served char grilled and tender 
  •       Roasted saffron Ratatouille penne pasta 
  •       Chopped American chicken and cranberry salad with toasted walnuts and a Gorgonzola dressing 
  •       Crispy coppa, roasted Sweet potato, chickpea, cherry tomatoes and fresh coriander salad with a garlic yoghurt and     cucumber dressing 
  •       Char-grilled beef fillet carved and served medium rare, trio of baby green buttered vegetables, Perfect polenta roast potatoes, Port and rosemary meat stock reduction sauce
  •       Succulent poached Lobster in a spiced citrus liquid, nutty basmati rice, braised fennel bulb and fresh homemade zested tartar sauce 
  •       Chicken skewers with a spicy coconut & peanut dipping sauce 
  •       Portobello mushrooms with pearl barley, feta and preserved lemon 
  •       Caramelized endives with Serrano ham 
  •       Char-grilled cauliflower with tomato, dill and capers 
  •       Sesame seared Tuna on Chopsticks with a Soy and wasabi sauce 
  •       Pan fried Prawns served with a Spicy grapefruit & light soy dipping sauce 
  •       Classic Indian Beef curry, served with fresh Naan bread crisps and a coriander/mint/garlic/chilli yoghurt dressing 
  •       Fennel, cherry tomato and crumble gratin 
  •       Beetroot, fennel and apple salad topped with goats cheese and walnut dressing 
  •       Slow roasted Leg of Lamb with a Red Berry Jus and Homemade mint Jelly, accompanied by semolina Roast potatoes, Wok fried Fine Green Beans and Brussels sprout leaves               
  •      Free Range Turkey in a Spicy grapefruit Syrup & light soy basting served with braised leeks, cinnamon butternut and toasted pumpkin seeds                                                                                                                              
  •      Marinated rack of lamb in a coriander and honey basting
  •      Classic Beef wellington, flavored with a foie gras and served with a Port jus 
  •      Saffron Risotto with a trio of Green beans, petite pois, endamma, broad beans 
  •      Leg of lamb with a red wine and beef stock reduction served with a  Porcini butter 
  •      BBQ’d Spatchcock Chicken in a Moroccan rub marinade 
  •      Ginger marinated- Pan fried Line fish filleted whole sides with a tasty homemade Tarte tar sauce 
  •      Moroccan spiced Beef skewers char-grilled and served with a slow cooked tomato& olive relish with fresh wild rocket
  •      Cape Malay Prawn and eggplant curry served with steamed jasmine rice

                                                                                               Buffet Desserts
  •      Macadamia and white chocolate brownies 
  •      Brioche galette of fresh mixed of berries 
  •      Oeufs à la neige, light meringue set onto crème anglaise
  •      Bread and butter pudding with Panettone 
  •      Fruit terrine served with Crème fraiche 
  •      American apple pie 
  •      Pear Tarte tatin  
  •      Minted maple fruit Pavlov’s 
  •      Apple Tarte tatin in homemade puff served with Crème anglaise 
  •      Almond Malve pudding with traditional English custard 
  •      Preeti’s Chocolate and Red wine tart served with a berry pàve
  •      White chocolate and pistachio tart
  •      Traditional French lemon meringue pie
  •      Chocolate coated strawberry’s with Chantilly whipped cream 
  •      Baked Apple and fruit Charlotte
  •      Gratin of fruits and sabayon, grilled until golden
  •      Pear Tarte Tatin with vanilla pod Ice cream
  •      Crème patisserie and baked peach Tart
  •      Black berry Parfait served with a melange of seasonal berries
  •      Plum and pistachio crumble
  •      Apple fritters with a sweet cream cheese dipping sauce