Here are a few menus from previous gatherings, parties and weddings we have catered to. We can create a personalised bespoke banquet for you.
MIDDLE EASTERN INSPIRED WEDDING BANQUET Canapes Individual home made Manoushi Flatbreads with hummus, olive oil and roasted pine nuts. Sliced Majool Dates with blue cheese on round toast. Babaganoush with slow roasted tomato on round toast. Herbed Feta with roasted red pepper walnut dip on mini flatbread. Garlic and harissa prawns with parsley on a skewer. Skewer of garlic and turmeric marinaded grilled chicken with sesame seeds and pomegranate molasses glaze.
Main Meal Option 1 Chicken Pilaf with dried lime. Free range jointed chicken pieces marinaded in middle eastern spices and dried lime, seared in a hot pan then cooked slowly while the rice underneath cooks. Roasting juices run through the rice to flavour the dish. No extra rice required with this option. Option 2 Moroccan Style Style Beef Tagine Beef Shin cooked with Moroccan spices and mixed vegetables served on a bed of couscous and garnished with parsley brought to the table in large dishes. No extra rice dish required with this option. Option 3 Lamb Shawarma Legs of Welsh lamb rubbed in middle eastern spices, slow roasted for 12 hours until meltingly tender and brought to the table served with spiced saffron rice. Harissa A small dish of whizzed up roasted red peppers with caramelized onion, garlic, cumin, caraway seed and red chilli. A spicy condiment for the lamb. Tabbouleh A flat leaf parsley based salad with tomatoes, a scattering of bulgar wheat and a zingy lemony dressing. Fried Pumpkin and Chickpea Salad with Tahini, Yoghurt and Honey Dressing. Chickpeas fried until golden and nutty then mixed with small cubes of fried pumpkin a few spices and dressed in a yoghurt, tahini and honey dressing. Chargrilled Halloumi Chargrilled halloumi pieces with fresh mint, sliced orange and a pomegranate molasses dressing. Vegetarian Mousakka For your vegetarian guests only.
Desserts Pavlova Meringue stacked with whipped double cream, mixed seasonal berries garnished with light sugar work and a scattering of sliced majool dates and toasted almond flakes ------------------ FRENCH INSPIRED WEDDING BANQUET Assorted Canapes Starter Gravelax Home made Salmon Gravelax with dill and mustard crème fraiche or Platters of fresh British raw oysters served on ice with lemon wedges or shallot vinegar. Main Beef Bourguignon Local beef with shallots, mushrooms, Burgundy Wine and our own home made free range streaky bacon. Potatoes Pembrokeshire new potatoes with butter and parsley. Vegetables Roasted or steamed seasonal vegetables with locally foraged wild garlic. Gratin of White Asparagus White asparagus baked in a creamy sauce flavoured with dijon mustard and parmesan topped with crispy breadcrumbs. Dessert Classic Pavlova Meringue stacked with vanilla cream, mixed seasonal berries or Rich Chocolate Torte with fresh raspberries and cream. ------------------
INDONESIAN INSPIRED WEDDING BANQUET
Canapes Aromatic Pembrokeshire Crab cakes with zingy ginger vinegar dipping sauce. Balinese vegetable pakoras. Kaffir lime leaf and garlic marinaded prawn skewers. Minced beef satay lollipops with satay sauce. Pork and prawn crisp fried gold bags with zingy ginger vinegar dipping sauce. Chicken Satay with peanut satay sauce.
To Begin Assorted Satay with peanut satay sauce
Main Meal Slow Roasted Pork Shoulder Basa Gede Pork Shoulder rubbed in our own Indonesian spice rub which includes ginger, garlic, lemongrass, nutmeg, turmeric etc. Slow roasted for 12 hours until meltingly tender. We will take the meat from the bone and place in large serving dishes garnished with the pork crackling and bring to the table. Pumpkin Sambol Roasted caramelised Pumpkin in a coconut sambol flavoured with a little chilli and lime juice. Gado Gado Steamed local organic vegetables and cucumber, brought to the table cold and dressed with a peanut satay sauce. Green Bean and Coconut Salad Cooked green beans tossed with a little grated fresh coconut dressed in lime and garnished with some crisp fried shallots Steamed Nasi Kuning Rice Rice cooked in a little coconut milk with turmeric and julienned kaffir lime leaf. Zingy Giinger Vinegar Sauce Whizzed up ginger, palm sugar and a little chopped chilli in a vinegar based sauce as an accompaniment to the pork.
Dessert Tropical Pavlova Coconut meringue stacked with whipped lime cream and tropical fruits topped with some light sugar work and a garnish of shaved coconut. ------------------ PORTUGUESE INSPIRED WEDDING MENU Assorted Canapes Starter Spanish style Tapas sharing board of cured meats, cheeses, olives and our home made breads Main Portuguese Chicken (Piri Piri). Marinaded in paprika, lemon juice, garlic, oregano and a little whiskey. Jointed chicken pieces roasted, served piled on a platter with caramelised lemon halves. Veg option:Manchego and soured cream crusted pumpkin Mini Roast Potatoes Cubed garlic, paprika and rosemary potatoes roasted in olive oil. Migas Toasted croutons with pine nuts and wilted greens. Algarve Green Salad Assorted salad leaves, tomatoes, red onion, cucumber, olives and fresh coriander.
Dessert Creme Caramel with orange
For Evening Guests or later on. We do a great New York Deli style hot sandwich bar. Hot thickly sliced salt beef in a bagel or rye bread sandwich with optional home made sauerkraut, swiss cheese and mustard. Alternatively we also do slow cooked pulled pork sandwiches.