| Seared lamb skewer with grilled spring onion, served with green tahini sauce. |
| Seared lamb kofta skewer with grilled spring onion, served with a green tahini sauce |
| Spiced lamb and apricot pyllo pocket, served with mint yoghurt |
| Lamb pie with tomato, pine nuts and cinnamon, served with homemade chutney |
| Chicken meat ball with spring onion and sweet chilli. |
| Chicken coronation croustades |
| Char-grilled chicken skewers with lemon and herbs |
| Chicken satay skewers with peanut and coconut dipping sauce |
| Seared beef fillet tart with cucumber, ginger, sesame and chilli (assembly required) |
| Char-grilled rump steak skewers with pesto dipping sauce |
| Organic pork and sage sausage roll with our own ketchup. |
| Dates stuffed with goat cheese, wrapped in parma ham and served with basil pasta |
| Coconut prawns with mango / citrus dipping sauce. |
| Char-grilled spicy king prawn with ginger, lime and coriander salsa |
| Seared tuna wrapped in panko and seaweed, served with coriander and maple sauce |
| Tuna ceviche with avocado, lime and ginger served on little rectangles of lavish crispbread |
| Tuna, avocado and tequila tartar on lavosh crispbread (assembly required) |
| Smoked haddock fish cake, served with lemon wedge and tartar sauce |
| Smoked salmon on a herbed potato bilini, served with crème fraiche. |
| Smoked salmon roulade with caper cream cheese and herb crust |
| Pissaladier (onion, anchovy and Kalamata olive tart) |
| Mini phyllo tartlets with guacamole and seared cajun prawn |
| Cherry tomato and tapenade galette . |
| Quince and stilton tart with sage and parsley |
| Wild mushroom and thyme tart with goat’s cheese, chive and chilli |
| Char-grilled Portobello mushroom, pepper and courgette skewer with parsley pesto |
| Smoked aubergine and walnut tart with pomegranate and chilli . |
| Cherry tomato, buffalo mozzarella and basil skewer |
| Aubergine croquette served with herb yoghurt |
| Watermelon balls, cucumber and olive with mint salsa |
| Mini aubergine, pinenut and mozzarella polpette with roast cocktail tomatoes and herb yorghurt . |
| Mini phyllo tortlets with babaganoush, roast walnuts and pomegranate seeds |