A SELECTION OF CANAPES
Duck liver parfait on rye toasts with fig and pickled walnut chutney
Lemon and thyme chicken, ricotta on crispy chicken skin
Goat’s cheese cheesecake with red onion jam
Yuzu smoked trout & avocado on cucumber
Dill palmiers with smoked salmon & cream cheese
Truffled grilled cheese on toast
Arancini with homemade ketchup
Caraway biscuits with peach and dried venison
Salmon & crème fraiche shots with pickled cucumber
A SELECTION OF BOWL FOOD
Wheat berries; quinoa; red and brown rice; roasted vegetables; baby spinach; toasted seeds, fresh herbs dressed with vinaigrette
Leek risotto with toasted hazelnuts and mini nduja meatballs
Blistered tomatoes with orzo, black olives and feta
Spicy charred squash, black beans & feta with pumpkin seed salsa & brown rice
Mexican slow cooked beef brisket with avocado cream, Pico de Gallo & rice