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Vegetarian spring buffet



Citrus carpaccio with avocado, red onions, mild goat cheese and balsamico crèma


 Provençal vegetable fritto misto with artichaunade


Summer truffle pasta with rocket leafs and fresh herb oil


Grilled cauliflower steaks. Served with a Yuzu béarnaise and crispy fried tarragon


Provençal spring rolls with courgette, halloumi and fresh herbs. Served with salsa verde


Grilled asparagus. Served with gremolata, bread crumbs and herb tuile


Rocket salad with sun dried tomatoes, avocado, 


Mixed green salad




A selection of fine cheeses with chutneys and fresh fruit




Dark chocolate and chili truffles


Mini raspberry dome with gold leaf


Verrine with lemon and passionfruit cheese cake with passionfruit coulis


Mini apple spring rolls with cinnamon sugar dust

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