tarlets
> goat cheese and caramelised onion
> white bean puree and tomato cherry
> moroccan carrot salad
> artichoke salad and persian fetta
> baked beetroot and marinated fetta
vegetarian
> brie parcels with almonds [wrapped in vine leaves]
> bocconcini and tomato in vine leaves in basil lemon oil
> California rolls served with herb wasabi sauce
> vegetables samosas with tamarind sauce
> baby eggplant w/ miso and tahini lemon sauce
> pumpkin tempura served with lime aioli
> fried halumi parcels served on bed of rocket w/ baba ganush
seafood
> swordfish kebabs served with yoghurt sauce
> rock oyster in champagne
> shucked oyster in chilli and lime kaffir
> mackerel skewers w/ sweet pepper salad
> sashimi tuna w/ spinach and sesame
> prawn spring rolls
> tuna and red pepper skewers
beef/chicken
> chicken satay served with soy herb sauce
> soy beef fillet w/ pickled ginger
> baharat beef briouete served with tahini sauce
> moroccan chicken wrapped in filo pastry cigars served w/ hot salsa
> free range chicken coated in herbs and walnut skewers
from the fork [served in a small elegant cardboard
box]
>rocket , chicken and pine nut tabouli
> grilled lime and chilli chicken served w/roasted potato
>spinach risotto /pumpkin risotto [ veg]
>fresh angel hair pasta w/ seared tuna
> hokkien noodles served w/sesame soy chicken
>polenta and zucchini salad w/ blue cheese dressing [veg]
>braised eggplant w/ beef served on a bed of saffron rice
> lamb tangine served w/ cardamon couscous
Back to Sample Menus
