Weddings & BBQs
It's party time!
Here is a selection of menu ideas designed for larger groups to get your tastebuds going.
Summer BBQs rock. We all know it. Now you can have a cold drink in each hand because we are taking care of the grills. Now go and mingle.
From 35€ per person, choose 3 meats, 3 salads and 1 dessert:
Chunky beef, cheddar & roquette burgers
with smoked tomato chipotle chutney
Smokey pulled pork burgers
with coleslaw & Hungarian pickles
Egyptian spice rubbed lamb leg
with mint pesto
Wild boar & chilli sausage coils
with feta cream
Lemon, chilli & rosemary chicken breasts
Smoked & sticky BBQ Babyback ribs
Medium rare Rib Eye steaks with a spice rub
Dukkah spiced beetroot burgers
with smoked cheese, roquette & chipotle salsa
Herbed falafel stuffed pitas
with grilled vegetables
and sage & feta cream sauce
Chickpea, cucumber, garlic & mint salad
New potato salad
with sundried tomato pesto, roquette & feta
Lemon, mint & golden sultana couscous
Pasta salad with basil pesto,
sundried tomatoes & cubed parmesan
Green garden salad with cucumber,
fresh herbs and garlic croutons
Pear, almond & honey tart
served with Normandie Crème Frâiche
Orange & vanilla Panna Cottas
with basil strawberries
and caramelised white chocolate
Dark chocolate mousse
with dark chocolate soil and crushed raspberries
Potted caramel & Baileys cheesecake
with butterscotch sauce and honeycomb cream
If there's a whole lot of you and you want everyone to be talking about the food (and of course your
dress!) for years to come, then look no further. This menu is designed for the bigger crowds.
Prices start from 45€ per person, depending on your menu selection. Contact us for a personalised quote.
Olive & rosemary scones
with whipped Brie and semi dried tomato
Cognac Foie Gras
on toasted brioche with fig & balsamic chutney
on fresh blinis with cream cheese and caviar
Mushroom & blue cheese wantons
with a herbed chilli dipping sauce
Mini battered hotdogs
with spiced tomato & apple ketchup
Sushi rolls with pickled ginger & wasabi
Spiced sweetcorn fritters
with chilli crème frâiche
Mini spinach, feta, sundried tomato
& pinenut quiches
Caramelised onion, feta and honey vol-au-vents
Falafel skewers with minted yoghurt
Chicken satay skewers
rolled in chilli, peanut & coriander gremolata
Sweet potato, chilli & coconut soup
with crispy lentil & blue cheese dumpling
and baby leek & coriander salad.
Caramelised red onion, beetroot
and goats cheese tarts
with roquette, apple and toffee walnuts.
Coriander & lime-cured salmon
on rice-pickled cucumber
with a light wasabi cream,
soy reduction and salmon caviar.
Spiced goats cheese parcels
on walnut & grape salad
with balsamic reduction and roquette.
with assorted beets, beet leaves
and toffee walnuts.
Pan seared Foie Gras
on marinated dates and pears,
walnut pesto & balsamic.
Rosemary & garlic studded lamb rumps
with celeriac puree, sprouting broccoli
and balsamic roasted tomato.
Beef fillet on smoked beetroot puree
with green bean parcels,
oyster mushrooms and basil pesto.
Pan roasted duck breast
on spinach & mushrooms
with confit & foie gras tortellini
on sweet potato mash.
Pan-roasted mozzarella stuffed chicken
wrapped in Black Forest ham
on ratatouille and Hasselback potatoes.
on coconut cauliflower puree
with curried florets, fresh mango salsa
and mango couli.
Honey roasted pumpkin, spinach & feta parcels
on smoked beetroot puree, asparagus
& oyster mushrooms.
Smoked celeriac, leek & blue cheese pithiviers
on butternut puree, balsamic roasted tomato,
Confit'd garlic Nut Roast
on celeriac puree, sprouting broccoli
and roasted beets.
Caramel & Baileys cheesecake
with butterscotch sauce, Hokey Pokey cream.
Orange & vanilla Panna Cotta
with caramelised white chocolate crumble,
basil compressed strawberries
and strawberry sorbet.
Lemoncello, honey & thyme ice cream,
lemon curd, brûléed soft meringue,
meringue crisps and fresh berries.
Cuban chocolate mousse
with dark chocolate soil, crushed blackberries
and blackberry sorbet.
Pears poached in Vin Chaud
on chocolate & pecan brownie
with licorice & Sambucca ice cream.
Contact us with your menu ideas and we'll see what we can come up with together.