Sharing Platter

Sharing platters are a fantastic way to have the real balance of sophistication and formality within food with a relaxed and free-flowing service that allows family and friends to really talk around the table, with amazing food at the heart of it. Here we have some typical examples of menus; they can be tailored to suit budget and individual requirements.

 

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OPTION 1

 

Starters

Antipasti - a selection of sliced charcuterie, olives, grilled vegetables, cheeses, and platters of breads and oils

 

Mains

Beef brisket slow cooked, with BBQ sauce and spicy relish

 

Everything but the oink – slow-cooked pork belly served with pineapple salsa, sausages, bacon jam and macaroni cheese with crispy bacon

 

Brined butterfly lamb with leg marinated with rosemary and thyme, served with a redcurrant and mint jus

 

Crunchy Caesar salad, with parmesan, olives and egg.

 

Sweet potato, cucumber, mint, and pineapple salad with sweet chilli dressing

 

Black quinoa with finely shredded peppers, bean shoots, radish, Chinese leaf dressed in honey and soy, topped with coriander

 

Seasoned baby new potatoes

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Desserts

Pecan pie, chocolate brownie topped with white chocolate and New York baked cheesecake – all served with cream, crème anglaise and seasonal berries.

 

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OPTION 2

 

Starters

Salt compressed heritage tomato salad, shaven Iberico ham, salami, burrata sour dough ciabatta crisp

 

Mains

Brined beef bavette, bearnaise, triple cooked chips

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Lemon cured salmon, served as a whole fillet with a beetroot and chilli dressing, Seasoned baby new potatoes

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Sweet potato, Puy lentil and feta salad with charred red onions and slow cooked tomatoes

 

Mango and coconut slaw with red peppers, carrot ribbons and cumin

 

Chargrilled broccoli, garlic and chilli salad finished with lemon

 

Cauliflower steak, caramelised cauliflower puree, smoked cashew croquetas, picked mushrooms and mushroom scallops (vegan)

 

Desserts

Trio of desserts all served on boards to the table

 

Raspberry mousse with strawberry balsamic jus and toasted hazelnuts

 

Salted caramel chocolate pot, with Baileys cream and gold leaf

 

Eton mess bar – a selection of meringues, berries, sauces and cream (made to order by chef or can be presented to tables with the other desserts)

 

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OPTION 3

 

Starters

Breads – a selection of fougasse, sourdough, wholemeal nigella breads, olives, olive oil and balsamic, butter and houmous

 

Mains

Corn-fed chicken breast rosemary butter basted, roasted with thyme, lemon and garlic

 

Black quinoa with pomegranate, roasted peppers, mint and feta cheese topped with sun blushed tomatoes

 

Asparagus green beans and soft-boiled eggs with light mustard dressing

 

Mango slaw with red cabbage, picked fennel with a light lime yoghurt

mayonnaise

 

Parmentier potatoes roasted with garlic and sea salt

 

Steamed baby potatoes with thyme and sage butter

 

Potato and truffle terrine, ricotta beignets, chargrilled courgette, pickled

cauliflower and pea puree (V)

 

Desserts

Trio of desserts all served on boards to the table

 

Treacle tart with raspberry ripple clotted ice cream

 

Sticky toffee pudding served with butterscotch sauce

 

Champagne, elderflower, raspberry jelly served with summer berries and cream