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  • Mini whitebait fritters served with a lemon and chive aioli
  • Yorkshire pudding with rare roast beef and horseradish cream
  • Lamb kofta with yogurt dressing and chives
  • Manuka smoked salmon and watercress wrapped in Lebanese bread
  • Smoked chicken, cranberry vol au vents with Whitestone brie
  • Fire roasted red pepper and goats cheese wrap with rocket
  • Cubed pork belly served on a mayonnaise crostini with fresh apple sauce
  • Lemon vinaigrette marinated mussel with fresh herbs served in spoons
  • Vine tomato, red onion and balsamic reduction bruschetta
  • Button mushroom, cashew and rocket pesto bruschetta
  • Skewered chicken fillets glazed in peanut satay sauce
  • Skewered, butterflied coconut and lime king prawns with roast garlic and chilli mayonnaise
  • Spiced chicken and pumpkin filo samosa with cucumber yogurt
  • Semi dried tomato and basil on a parmesan shortbread
  • Rosemary roasted portobello mushroom with Kikorangi blue cheese and sundried tomato pesto
  • Panko crumbed blue cod gujon with potato skin and cherry tomato topped with lemon chive aioli
  • Thai chicken sausage rolls with tomato and coriander salsa
  • Manuka smoked salmon tartlet with crispy leeks and onion jam
  • Pesto crusted lamb rack cutlets
  • Crumbed mussels stuffed with gruyere and garlic butter topped with watercress
  • Thai beef salad with chilli lime dressing in served in spoons
  • Lamb, feta and black olives finished with fresh mint leaf and served in spoons
  • Salt cod and sweet potato wonton with chilli and tomato jam
  • Seared duck breast on orange and black pepper short crust with red currant jelly
  • Skewered scallop, jersey Benny and bacon
  • Mini sweetcorn fritter topped with guacamole and crispy tortilla julienne
  • Manuka smoked salmon served on herb frittatas