Hors D'Oeuvres
We use only the finest foods and the freshest ingredients to produce quality, innovative menus elegantly presented by our chefs and their teams.
Half melon filled with a cascading trio of melon balls garnished with seasonal berries
Fanned melon with slices of smoked salmon with a fruit coulis
Crepes filled with mushrooms and fresh herbs served with creamy mushroom sauce
Roasted peppers, courgettes and mushrooms in a filo pastry, garnished with pine nuts
Smoked salmon roulade filled with trout mousse served with a fan avocado, wedge of lemon , with a fresh herb dressing
Mini Kebabs of salmon and halibut presented on a bed of seasonal leaves
Skewered Tuna spiedini with lemon wedges, bay leaves and cracked pepper
Trio of fish including tuna
Charcoal grilled tuna steak on a bed of Chinese noodles
Rosettes of smoked salmon with avocado and vegetable garnish
Charcoal grilled salmon with marinated peppers in herb oil on a bed of seasonal salad
Aromatic crispy duck salad served on a bed of stir fried vegetables