Our delicious Spring Summer menus are the perfect way to refresh your events this season!
It fills us with joy that the events world has now fully reawakened from the enforced slumber of the past few years. Spring is the perfect season for rejuvenation and we couldn’t be more in love with our beautiful menus…
Development Chef, Euan Peach, creates all our seasonal and bespoke menus. Taking inspiration from his travels and his Michelin star restaurant background, Euan loves to design flavoursome dishes that make an impact.
With sustainability becoming ever more integral, showcasing ethically sourced produce and a wide range of incredible vegan and vegetarian food takes centre stage with our menus.
Trends & inspiration
Alongside a deep respect for the flavours and produce of the UK, we love to incorporate lots of inspiration from the buzzing multi-cultural restaurant scene in London. Spicing things up this year, we have exciting flavour influences coming from Japan, eastern Asia and the Levant, as well as ever popular Indian spices.
On a balmy London evening, nothing quite beats a chilled flute of Champagne and an exquisite canapé or three! So we thought we’d share just a few highlights below…
Canapés Kicking off with our Chef’s favourite – Salt cod, paprika and thyme crackers, cucumber ketchup – Salt cod cooked with sweet miso, cream and lemon juice, sandwiched between paprika and thyme crunchy crackers, and topped with pickled cucumber ketchup, fresh thyme and pretty alyssum flowers. Also pictured are Smoked haddock and tartar sauce bonbons; Cod wrapped in nori, smoked soy, yuzu and avocado purée, crispy garlic; Beef fillet tartar, baked cheese, rocket mayonnaise; Smoked duck, plum & yuzu puree, sweetcorn, carrot meringue and Spring vegetable salad, celeriac and horseradish blini, roasted hazelnut mayonnaise.
Bowl Food Miniature versions of our favourite main courses, our bowl food menus allow guests to enjoy more substantial food whilst remaining standing and interacting with others.
Starters Setting the scene for the scene for the feast ahead, our eye-catching starters featured above and below include delights such as Brown crab bavarois, dressed white crab, cucumber jelly, passionfruit, pickled apple and coriander; Scallop ceviche, pear, vanilla mayonnaise, cauliflower and coriander granitas; Quail ballotine, pistachio, asparagus and pickled lemon; Burrata, strawberry sauce vierge, olive tapenade, crispy basil and Mille feuille of avocado and spring greens, pickled kohlrabi, broccoli purée.
Main The heart of the dinner, a sumptuous plate of the finest gastronomic delights to indulge your guests… Main options include Beef escabeche, potato and cheddar waffle, caramelised carrot purée, chargrilled asparagus and chimichurri; Roasted Goosnargh chicken, pomme puree, crushed peas, red chicory, Iberico ham sauce; and Baked halibut, purple potato, orange and rosemary chard, halibut cream and caviar.
Vegan and vegetarian options include Spiced paneer, crushed peas, Indian panisse, Tandoori heritage carrot and green chutney; Ras el hanout and garlic roasted cauliflower, apricot, mint and coconut yoghurt and Sunflower seed and pistachio galette, roasted squash and courgette, lemon and rosemary.
Desserts Our show-stopping desserts are the perfect way to conclude a memorable dinner with beauty and a little decadence. Dessert highlights for this season include Textures of strawberries, vanilla shortcake and panacotta, fresh meringue; Raspberry mousse in a tonka bean waffle, cheesecake ice cream, raspberry curd and puree, and our take on ‘Jelly and ice cream’ – Orange blossom tang zhong beignet, strawberry compote jelly, vanilla ice cream.
Our vegan desserts will also not fail to wow any guests. They include Dark chocolate mousse, coconut sorbet, peanut and lime; and Slow roasted pineapple, tamarind caramel, coconut sorbet.
Find out more
Contact our friendly team at email@example.com or on 020 7733 3151 to find out more about our incredible Spring Summer menus!