Canapés

our menu

Hot & Cold Canapés

Minimum for 20 people, prepared by chef onsite, waiting staff included. To be ordered 14 working days in advance of the event. Weekend surcharges may apply. All prices are subject to VAT. All images shown are for illustration purposes only.

Hot & Cold Canapés and Drinks Reception Package

  • 3 hot & 3 cold canapés
  • Served drinks package*
  • From £62.30 (20-70 people)
  • From £60.00 (40-70 people)
  • From £58.30 (70+ people)

Served drinks package includes*:

  • 1 glass of prosecco on arrival
  • Les Lilas Blanc, Les Vignobles Foncalieu**
  • Les Lilas Rouge, Les Vignobles Foncalieu**
  • House beer selection
  • Soft drinks

*Bespoke upgrades available upon request
**Subject to availability

Hot Canapés

 3 choices from any combination

Vegetarian

  • Creamy spinach arancini balls served with a rich tomato ragout
  • Crispy polenta bites with a blue cheese dip
  • Feta cheese and red onion parcel with red pepper dressing
  • Cheddar cheese fritter with Piccalilli chutney
  • Butternut squash falafel with tahini dressing (Vegan)
  • Cauliflower pakora with minted soya yoghurt and pickled lime (Vegan)
  • Asian dim sum with honey soy dipping sauce (Vegan)

Meat

  • Slow roasted pork belly with lemongrass, plum and ginger sauce
  • Crispy lamb fritters with rosemary hollandaise
  • Braised beef and onion pie with minted pea purée
  • Chicken satay with peanut sauce
  • Ham hock & cheddar croquette with minted pea velouté
  • Sausage roll with bacon jam and pork scratching sprinkles

Fish

  • Warm potato cake with smoked trout & chive hollandaise
  • Tempura battered squid with a sweet chili and lime dip
  • Smoked haddock fish cake with a classic tartar sauce
  • Panko breadcrumb encrusted king prawn with wasabi aioli
  • Salt cod croquettes with hondashi & aioli
  • Blackened salmon & pepper skewer, spiced avocado

Cold Canapés

3 choices from any combination

Vegetarian

  • Crostini topped with Danish blue and a slow roasted fig
  • Tomato cone filled with soft cheese and sundried tomato
  • Goats’ cheesecake with a confit red onion marmalade
  • Poached pear & blue cheese tartlets
  • Spanish tortilla with an olive tapenade
  • Profiterole filled with mushroom duxelle, pickled girolles & porcini seasoning
  • Braised bean crostini with marinated artichoke and basil oil (Vegan)
  • Asparagus spear and sunblush tomato (Vegan)
  • Beetroot hummus & vegan beta cheese tartlets (Vegan)
  • Sun-blushed tomato, quinoa with 􏰀reen olive peperonata served in a basil pannier cup (Vegan)

Meat

  • Chicken tikka on a mini poppadom with raita and micro coriander
  • Barbeque duck pancake with fresh ginger & cucumber
  • Braised beef and onion pie with minted pea purée
  • Ham and apricot terrine en croûte with poached pear
  • Beef sirloin yakitori, grilled spring onion
  • Spiced chicken suya with crispy vegetables in a filo basket
  • Spiced chicken suya with crispy vegetables in a filo basketScotch quail e􏰀􏰀 with a spiced tomato and mustard seed chutney

Fish

  • Sea bass ceviche on a blini with dill & mustard
  • Seared loin o􏰁 tuna with aubergine and peperonata
  • King prawn wrapped in rice paper with vermicelli, tamarind and soy dip
  • Prawn fish cake with avocado and tartar sauce
  • Salt cod croquettes with hondashi & aioli
  • Tuna ceviche encased in nori with pickled ginger, tamari sauce and wasabi
  • Hot smoked salmon and smoked salmon mousse in a charcoal cup with red keta caviar
our menu

Ready to serve

Minimum for 20 people, prepared by chef onsite, waiting staff included. To be ordered 14 working days in advance of the event. Weekend surcharges may apply. All prices are subject to VAT.

(Option 1)* Essential Cold Canapés

  • 6 cold canapés per person
  • £20.90 per person

(Option 2)* Essential Cold Canapés

  • 6 cold canapés per person
  • 2 sweet canapés per person
  • £26.20 per person

*Bespoke upgrades available upon request

Menu 1
Cold Canapés

  • Marinated sweet cherry tomato and bocconcini skewer with basil leaf and pesto (V)
  • Artichoke wrapped in bresaola with balsamic pearls and chervil
  • Filo basket of spiced chicken suya with crisp vegetables and sesame seeds
  • Tuna wrapped in nori with wasabi mayonnaise, soy sauce and pickled ginger
  • Smoked salmon, cream cheese, quail egg and caper served in a crisp tomato shell
  • Cauliflower pakora with pickled lime and minted yoghurt (V)

Menu 2
Cold Canapés

  • Jerk chicken skewer with pineapple glaze, chilli, coriander and rocket
  • Profiterole of mushroom duxelle with pickled shimeji and porcini seasoning (V)
  • Tartlet of beetroot and hummus with feta cheese (V)
  • Scotch quail egg with tomato relish
  • Charcoal tart of hot smoked salmon mousse and keta caviar
  • Chinese pancake of barbeque duck with fresh ginger, cucumber and plum sauce

Menu 3
Cold Canapés

  • Thai crab and prawn cake with lime mayonnaise dipping sauce
  • Pate of cauliflower & pine-nut wrapped in nori with a sweet chilli and tamarind sauce (Vegan)
  • Crisp tartlet of Parma ham with mascarpone and apple caviar
  • King prawn cocktail with Marie-rose sauce and baby gem
  • Homemade mini Yorkshire pudding with rare beef Carpaccio and a creamy horseradish sauce
  • Goat’s cheese tossed in alfalfa served in a basil pannier with sun dried tomato (V)