Sharing platters. Feasting banquet.

Two courses from £63pp

Three courses from £73pp

Add 5 x canapes £17pp

Snapshots of summer menus. Ingredients will vary seasonally.

Starter (select 2 for guide prices)

Smokey Cornish mackerel and Muhammara toasts with burnt onion and chives

Heritage tomato, confit tomato, burrata, lemon caper dressing

Grilled octopus and chorizo

Pickled beetroot, courgette fritters, harissa

Main (one meat, two sides for guide price)

Pork belly, sumac cured onions, coriander and pumpkin seed pesto

Lamb cutlets, sliced shoulder, with chermoula (£4pp surcharge)

Corn fed chicken roasted with fennel, clementine, cumin and sumac. Minted yogurt and pomegranate

Hot smoked side of salmon, pistachio salsa verde, fresh horseradish

Sides

Charred aubergines, preserved lemon, olives and parsley ,sliced fennel

Bbq courgettes, shaved fennel, labneh and grilled peaches with preserved lemon and caper dressing

Sliced fennel, orange, roasted chilli and almond salad, lemon and fennel seed dressing

Carrot ribbons and red onion cured in lemon, ginger, nigella

Dessert: sharing board bites. Choice of 3, one bite of each per person.

Sticky toffee pudding bites

Almond & raspberry cake with clotted cream & honey combe

Salted caramel chocolate brownies

Lemon posset & basil shortbread

Margarita key lime pie bites

Rhubarb frangipane

Raspberry & pistachio macaron

Mini seasonal pavalova

Pumpkin pies

Add

Additional canape £2.50pp

Da Bara breads, Trewithan dairy butter £2.50pp

Pre-laid table nibbles: olives, pitta, whipped feta & muhammara dip £6.50pp

Additional side dish £4.00pp

Tea & coffee station £2.50pp

Evening food from £9.00pp

Prices include chefs, waiting staff and basic tableware, and are inclusive of VAT. One dish choice per course and one alternative dish for known guests with dietary requirements. Marquee catering equipment will need to be added on top.

Prices are based on guest count of 80+. Lower head count will result in higher pp figures.