Private Dining Menus​

 



​Level 1 Gourmet Buffet
3 courses, delivered: cold starter, hot main (choice of meat/veg + special diets), dessert

 

Buffet-style, for self service ~ from £22 per person

Please note, there are other cheaper drop-off cold buffet or simpler hot options.     <see here>​



 

For level 2 and above, as part of the service we will come fully prepared to your venue and cook your menu fresh, serving your guests in style and taking away the dirty dishes, leaving you to enjoy what is most important - your party!



​Level 2 Bistro Fusion
3 courses delivered and cooked on-site, choice from 3 starters/mains.desserts + special diets

Bistro style, waiter included ~ from £32 per person



​Level 3 Dining Heaven
Customised a la carte or taster menu, cooked on site, plates included, 3, 5 or 7 courses
Fine dining style, full waiting service ~ from £45 per person

 



Minimum number is 10 people
Discounts given for groups of over 30

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Example menu items:



 

Starters:

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• Mediterranean vegetable Mille Feuille with goats cheese polenta crisps and a reduced balsamic vinegar dressing (v)

• Zanzibari cutlesi & Kachori with coconut relish, tomato & red onion salsa and chilli chutney (v)

• Creole spiced Snapper fillets with mango & snake-bean salad and a honey dressing

• Berber style local lamb koftas with cumin & chickpea flatbread, lemon cream & harissa

• Cabbage leaves stuffed with seared fillet of beef with ginger, chilli & black bean with a peanut dressing
• Salmon & prawn Sushi with Wasabi & and Mirin & rice wine vinegar dipping sauces
• Oriental Mackerel fillet on sesame toast with pickled relish
• Cajun spiced snapper on homemade foccacia with caper and anchovy mayonnaise
• Persian style lamb koftas on chickpea flatbread with carrot ribbons & harissa
• Wood pigeon breast with bacon & kale, and a balsamic reduction dressing
• Gravlax with homemade sourdough rye bread, fresh pickled veg and a yoghurt & dill dressing.
• Local Chicken liver salad with caramelised onions and a raisin & Raspberry vinaigrette
• Vegetable Tempura with ginger, coriander & Mirin dipping sauce
• ​Berber style mini local lamb koftas with roast pepper saffron sauce and a mini flat-bread

• Goats cheese and fresh herb choux puffs, served with sauteed wild mushrooms and a truffle sauce
• Roast beetroot & pine nut salad with grilled Halloumi polenta, sauteed wild mushrooms and a Walnut and Balsamic dressing
• Grilled Mackerel served with Horseradish potato & caper salad, home pickled cucumber and a Dijon mustard & dill sauce
• Local home reared lamb, apricot and Saffron mini Kofta kebabs, served with chickpea flatbread and a Harissa and roast pepper sauce
• Choux puffs filled with basil & olive Goats cheese, served with new season balsamic roast beetroots and a rocket and pine nut salad
• Oriental roast fillet of Mackerel served with scallop noodles, pak choi and a soy & ginger dressing
• Roast halloumi & Mediterranean veg polenta served with sauteed wild mushrooms and as port dressing & sherry vinegar dressing
• Thai fishcakes with spring veg salad & dipping sauces
• Roast beetroot & pine nut salad with grilled Halloumi polenta, sauteed wild mushrooms and a Walnut and Balsamic dressing
• Local Venison haunch steak , creamed savoy cabbage and reduced balsamic dressing
• Moules mariniere with cider and wild garlic served with Fusion focaccia
• Pan fried Pigeon breast, creamed tundra cabbage and bacon
• Mixed vegetable tempura with ginger and chilli dipping sauces (v)
• Fresh crab & crayfish salad, confit cherry tomato, sauteed samphire, watercress pesto
• Persian style Home reared lamb koftas, chick pea & saffron flat bread, lemon & cumin carrots, harissa dressing
• Wild mushroom & winter vegetable terrine, red onion marmalade, creme fraiche & blue cheese dressing(v)
• Oriental duck, roast squash & rocket served with spiced pecans and a preserved black bean dressing
• Cajun spiced snapper fillet served with caper & anchovy mayonnaise served on Fusion focaccia
• Mediterranean vegetable polenta & wild mushroom stack with roast walnut & raspberry vinaigrette and balsamic reduction
• Lebanese stuffed bulls horn peppers with yoghurt dressing

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Mains:



• Mediterranean roast veg & halloumi rolls on grilled polenta
• Oriental Mackerel fillet on sesame toast with pickled relish
• Cajun spiced snapper on foccacia with caper and anchovy mayonnaise
• Persian style lamb koftas on chickpea flatbread with carrot ribbons & harissa
• Wood pigeon breast with bacon & kale, and a balsamic reduction dressing
• Antipasti: Platter of roast peppers, olives, cheeses, cured meats, hand made foccacia & pickles
• Wild mushroom, pear & blue cheese strudel with thyme bechamel
• Seasonal roast veg, chick pea & coconut curry with chapattis & relish
• Spanish style grilled Hake, with chorizo & squash cassoulet and roast pepper relish
• Semi-cured salmon, seared and served with samphire, dauphinoise potatoes & buerr blanc
• Grilled venison steak served with ginger savoy cabbage & red wine jus, topped with parsnip crisps
• Grilled chicken fillet served with caramelised onion & crushed butter beans & leek chiffonade
• ​Roast polenta & Grilled Halloumi & roast veg rolls, with home made pesto, & tomato sauce (v, gf)
• ​Slow cooked beef tomato & red wine casserole with homemade crusty bread
• Grilled chicken breast with creamed haricot beans, leeks & roast portobella mushrooms
• Spanish style stuffed whole, boned & marinated chicken with patatas bravas and artichoke alioli
• Roast Halibut steak with a ratatouille of summer vegetables and garlic & rosemary crushed new potatoes & salsa verde
• Broad bean, roast walnut and cambozola risotto with rocket pesto
• West African groundnut & sweet potato stew with Jollof rice, greens and homemade chilli sauce (v)
• East African chicken & coconut curry served with pilau rice & ginger greens
• Samaki kupaka Grilled Kingfish in a rich coconut, ginger & tamarind sauce with pickled lime and Ugali (maize porridge)
• Teriyaki marinated Chicken breast & seasonal vegetable stir fry with udon noodles preserved black beans and a homemade sweet chilli sauce
• Szechuan coated seared Tuna served with Furikaki braised runner beans, ginger crushed new potatoes
• Persian Ta-chin: Rich vegetable, date & cashew stew surrounded in a rice layer and baked. Served with saffron & rosewater jus
• Local chicken breast poached and stuffed with sun-dried tomatoes, olives, goats cheese and basil, served with seasonal fondant vegetables
• Griddled aubergine rolls, roast peppers & courgettes, halloumi, polenta, tomato & basil sauce(v, gf)
• Two roast lamb (leg and shoulder), mustard puy lentils, purple sprouting broccoli, red wine jus
• Pan fried sea bass, sauted samphire, tomato confit , crab sauce
• Oriental stuffed and roast monkfish served with a Furi Kaki, clear mung bean noodle and spring veg tagliatelle, a fresh crab spring roll and a prawn & ginger veloute
• Seared duck breast with a kumquat orange and goji berry sauce
• Seared Fusion-cured salmon with a crab veloute
• Wild boar, ale & black bean casserole served with belly pork rouillons
• Celeriac & parsnip dauphinoise, topped with goats cheese, served with roast pepper coulis
• Creamy Leek Croustade: Sauteed Yorkshire leeks in a creamy bechamel, on a base of breadcrumbs, almonds and parmesan
• Pan fried Sea Bream served with lemon & sorrel risotto and crab Bisque sauce
• Game & red wine casserole served with soft polenta and a cranberry sauce
• Squash and Gruyere dauphinoise served with seared courgette, thyme & kalamata olive tapenade & roast pepper coulis
• Fillet of sea bream served with cherry tomato provencal, baby new potatoes & capers and a fresh crab bisque sauce
• Chickpea tagine with preserved lemon & almond cous cous, berber-braised veg and a Roast pepper, harissa and saffron jus
• Roast monkfish, with a wild garlic risotto, crispy pancetta and buerre blanc
• Moroccan spiced Roast Home-reared lamb leg with a tagine of vegetables & roast onion tartlet
• Leek pear & Roquefort strudel, spinach & roast pepper roulade, creamed almond sauce
• Pan fried sea bass, fennel & celeriac puree, oyster mushrooms,  braised baby swiss chard, creamed dill sauce

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Desserts:



• Sticky toffee pudding with butterscotch sauce and caramel shards
• Double chocolate mousse with a fresh cherry compote
• Kai mati & Kashata with ginger infused espresso (twist on classic coffee & sweets stalls you find in East Africa)
• Pan-African fruit salad with brandy cream & peanut Tuile biscuits
• Vanilla creme caramel with fresh mango and an orange & cardamom sauce
• Hong Kong egg tart infused with lemongrass with ginger ice cream
• Strawberry & vanilla Clafoutis with chantilly cream and fresh Strawberries
• Thai rice & coconut sweets
• Sticky toffee pudding served with butterscotch sauce
• Rich chocolate torte with berry coulis
• Gluten-free Roast cranberry muffins with creme fraiche
• Petis Fours
• Rich chocolate & cherry torte-lets served with berry coulis and brandy cream
• Lemon sweet trio: Cheesecake, tart and sponge with vodka lemon curd
• Chocolate ganache cheesecake with chantilly cream
• Rhubarb compote, with almond tuille biscuits
• Caramelised pears, home made honey ice cream, spiced cashew & pecan nuts
• Chocolate blondie & brownie with salted caramel sauce
• Hot chocolate & cranberry brownie with chocolate sauce
• Spiced banana pudding with chantili cream & cardamom tuille
• Lemon tart with cream
• Espresso chocolate torte
• Pistachio, vanilla & white chocolate panacotta