Cold Items

  • Chevre cheese tart with roasted bell peppers and pistou
  • Selection of Californian rolls with pickled ginger wasabi and soy
  • Scallops ceviche with lime and coriander and chilli onion jam
  • Salmon tartar with herb mascarpone in fillo cups
  • Confit of duck with caramelised onions and ornage marmalade

Hot Items

  • Japanese panko crumbed prawns with coconut lime dip
  • Vegetable pakoras with minted yoghurt
  • Malaysian chicken satay with peanut and pineapple sauce
  • Wagyu meatball skewers and red onion relish
  • Smoked duck with apple and hazelnuts

Dessert

  • Mocha brulee and almond biscotti
  • Mini strawberry tarts with white chocolate shavings
  • Profiteroles and mini eclairs
  • Chocolate fondue with seasonal fruit skewers and mashmallow dippers

Freshly brewed tea and coffee