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OUR MENUS
Deliciously different food
AN EXPERT TEAM OF MICHELIN-STARRED CHEFS CREATE ORIGINAL MENUS FOR EACH EVENT, WITH NO TWO OCCASIONS EVER BEING THE SAME.
Inspired by beautiful seasonal ingredients, our menus ensure current food trends are considered and broad appeal is delivered. We create food you want to eat.

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Food Stalls
Pokē from Hawaii
Tropical ahi pokē, Citrus coconut sauce, rainbow rice, avocado & macadamia
Salmon pokē, classic shoyu sauce, black rice, pickled cucumber & seaweed
Tofu pokē In spicy ponzu sauce with kelp noodles, seaweed & edamame
Fresh from Tokyo Station
Hamachi Sashimi
Tempura Soft Shell Crab
Crying Tiger Glazed Chilean Seabass
Katsu Chicken, Tonkatsu Sauce
Crispy Egg Noodle Nest, Soy Cured Duck Yolk
Cured, Smoked & Carved
AIR DRIED BEEF, Red Wine Vinaigrette, Salted Kohlrabi
FRIED TRUFFLE SALAMI, Sour Cream with Ratte & Pink Fir Potato
CURED GLOUCESTER SPOTTED PORK, Shaved Preserved Vegetables
Mexican Street Market
GRILLED SIRLOIN TACO, Guacamole, Chipotle Tomato Sauce
PULLED LAMB, Pomegranate Salsa, Tahini
CHOPPED SALAD, Avocado, Black Beans, Roasted Pepper, Lime Coriander
Sweet Tooth Station
GOOSEBERRY & ELDERFLOWER POSSET
RASPBERRY RIPPLE MINIATURE MERINGUES, Chantilly Cream
LEMON MERINGUE PIE SHOTS
CHOCOLATE-PEANUT BUTTER TIMBALE
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Bowl Food
Served hot
Sticky beef, parsnip mash & Jerusalem artichoke crisps
Chargrilled lamb rump, spiced aubergine, minted yoghurt & couscous salad
Teriyaki salmon fillet, pickled bean sprout, cucumber & Asian cress salad
Seafood paella, prawns, calamari, mussels & saffron rice
Crisp potato cakes filled with spiced lentils , fines herbes salad, fresh tomato & lemon dressing (v, df, gf)
Lancashire Bomb cheese soufflé, cauliflower velouté & pine nut dressing (v)
Served cold
Carpaccio of beef, globe artichokes, pickled shallot rings & perigord truffle (gf)
Salmon poké, shoyu sauce, black rice, pickled cucumber & seaweed (df)
Dressed Cornish crab, celeriac remoulade, Mustard Leaf Ruby Frills & melba toast
Superfood salad, black & white quinoa, broccoli, avocado, beetroot, cucumber, cherry tomatoes & toasted seeds (ve, gf )
Textures of beetroot, goat’s curd, celery & hazelnut praline vinaigrette (v, df )
Burrata, green beans, port compressed figs, Parmesan frico & truffled vinaigrette (gf )
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Canapés Menu
Served cold
Soy cured beef, pickled daikon & shimeji (df)
Five spice duck, hoisin, wonton cone, wasabi emulsion & spring onion (df)
Lobster cocktail, Avruga caviar, croustade & Bloody Mary crème fraîche
Scallop ceviche, coconut, ginger, chilli, tomato & coriander salsa (gf, df )
Peri peri chicken, red pepper cone, piperade, almond & feta
Served hot
Beef short rib, spring roll pastry, cauliflower purée & perigord truffle
Glazed pork belly, apple purée & crackling (df, gf)
Malaysian chicken skewer, peanut sambal dip & coriander (df)
Triple-cooked chip, sour cream & caviar (gf)
Perigord truffle arancini & black truffle mayonnaise (v)
Beetroot tarte tatin with pecorino & aged balsamic (v)
Butternut & kale doughnut, pecorino custard & winter truffle (v)
Making memories
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