Canapés
Vegetarian
Cold
Crostini with Brighton blue cheese and confit cherry tomato.
Rosemary shortbreads with asparagus and lemon hollandaise. Avocado and ginger California rolls
Carrot and spring onion cakes with feta and black olive.
Hot
Sussex charmer and cranberry choux buns.
Wild mushroom and tarragon tart with a poached quail’s egg.
Hot pepper and smoked mozzarella empanaditas.
Croustades with fig chutney, goats cheese and caramelised walnuts.
Vegan
Cold
Crostini: red pepper and walnut pesto, marinated ‘feta’ and oregano.
Crostini: aubergine, tomato chilli jam, basil and heritage tomato. Watermelon sashimi with nigella seeds.
Buckwheat blinis: smoked ‘salmon,’ cream cheese & ‘caviar’.
Rye Crisps: beet merlot jelly hearts & cashew cream cheese
Hot
Sage polenta bites with red onion confit and marinated artichoke.
Wild mushroom and tarragon tart with caperberry.
Crispy deep fried ‘brie’ bites with crab apple jelly
Baby button satay mushroom skewers with spicy peanut dip.
Fish and Seafood
Cold
Crab and saffron tarts with salsa verde.
Buckwheat blinis with smoked wild salmon, sour cream & dill.
Spinach, smoked trout and herbed cream cheese roulade.
Beetroot shortbread with smoked mackerel mousse.
Hot
Thai tiger prawn skewers. Anchovy, caramelised onion and black olive pissaladerie.
Scallop, roasted red onion and caperberry skewers.
Mini tuna burgers with wasabi mayonnaise and pickled ginger
Meat
Cold
Steak tartare tartlet with a poached quail’s egg.
Filo tartlet with smoked chicken, pesto and black olives.
Mini Peking duck pancakes with plum sauce.
Proscuitto wrapped fig skewers.
Hot
Mini Yorkshire puddings with rare roast beef, watercress and horseradish crème fraiche.
Lamb kofta bonbons.
Chorizo and caramelised pear skewers.
Mini sausages with honey and sesame
Sweet options
Caramel profiteroles.
Lemon meringues kisses.
Lemon and rosemary drizzle.
Mini scones with cream and strawberries.
Salted miso chocolate brownie.
Summer berry tartlets.
Chocolate cups and coffee liqueur cream.
Pear and almond tarte tatin.
