Spring
Meat
- Chicken Liver Parfait Infused with Calvados and Garnished with Smoked Vanilla Salt on Brioche Toasts
- Moroccan Spiced Spring Lamb Kebabs with Fragrant Orange Blossom and Chili Jam
- Ham Hock Terrine with Piccalilli and Truffled Celeriac Puree
- Beef Carpaccio with Tomato and Caper Berry on Crisp Bread *
Fish
- Creamy Crab Mousse served in a Spinach Tartlet and Garnished with Leek Ash
- Steamed Prawns with Fragrant Galangal and Toasted Coconut
- Soy and Mirin Glazed Salmon Brochette
- Smoked Haddock and Chive Tart
Vegetarian
- Fire Roasted Peppers Blended with Mascarpone and Pine Nuts served in a Pesto Cone
- Crispy Daikon with Smoked Tofu and Spring Onion
- Green Papaya Salad with Toasted Peanuts in Rice Paper
- Mini Mozzarella Crusted with Basil and Tomato Dust
Sweet
- Poached Pear Cranachan, on Shortbread, with Scotch Whisky Cream
- Roasted Rhubarb with a Cinnamon Cream and Ginger Biscuit Base
- Pine Nut Cookies with Mini Strawberry and Basil Milkshakes
Summer
Meat
- Carpaccio of Beef Fillet with Shaved Pecorino and Truffle Oil *
- Smoked Chicken with Chili and Mango Salsa in a Sesame Cone
- Iberian Spiced Chicken and Chorizo Skewer
- Quail Scotch Egg with Parsley Mustard and Pancetta Crisp
Fish
- Scallop and Shrimp Ceviche with Pink Grapefruit on a Teardrop Spoon *
- White Miso Glazed Tiger Prawn on a Mooli Disc with Wasabi Cream
- Thai Crab Salad with Caramelised Peanut and Mango served on Chicory Leaf
- Kentish Ale Battered Fish of the Day with Chucky Chips and Dill Tartar, Served in a Wooden Cone
Vegetarian
- Vichyssoise Soup Shot with Rosemary Croutons and Red Pepper Oil (V)
- Caprese Mini Stack, Mozzarella, Pesto, and Smoked Tomato Layered on Parmesan Short Bread
- Steamed Asparagus with Tarragon and Lemon Dipping Butter
- Anti-pasta Skewer with Baby Mozzarella, Olive, and Marinated Oregano Courgette
Sweet
- Strawberry Tartlets with Chantilly Cream and a White Balsamic and Basil Drizzle (V)
- Micro Scones with Strawberry Jam and Earl Grey Infused Cream
- Bite Size Mojito Lime Pie with Organic Rum Cream
Autumn
Meat
- Pork Belly Croquettes with Roasted Corn Relish
- Crispy Duck Rolls with Cucumber, Picked Red Onion, and Hoi Sin
- Green Masala Grilled Chicken Bite with Cucumber Raita
- Duck Liver Parfait with Smoked Duck and Spiced Poached Plum on Crostini
Fish
- Smoked Trout and Horseradish Mousse served on Crisp Toast
- Seared Black Sesame Tuna with Wasabi Cream and Edamame *
- Mexican BBQ Lime and Smoked Paprika Prawns with Guacamole
- Jerk Snapper on Fried Plantain with Mango Relish
Vegetarian
- Lemon, Thyme and Wild Mushroom Risotto Balls with Manchego
- Polenta Cups with Black Bean Chili and Sour Cream
- Quails Eggs on Celery Skewers with Pink Peppercorn and Celery Salt
- Wild Nettle and Spinach Soup with a Watercress Cappuccino Foam
Sweet
- Mulled Wine Poached Pear with Kentish Cob Nuts in a Chocolate Cup
- American Style Sweet Pancakes with Maple Cream and Blue Berries
- Sticky Toffee Pudding with Citrus Cream
Winter
Meat
- Shredded and Spiced Gressingham Duck with Sweet Hoi Sin Served in a Black Sesame Cup
- Wild Boar Sausage Roll with Whole Grain Mustard and Sage Jelly
- Seared Beef Filet with Yorkshire Pudding and Horseradish Cream *
- Lamb and Winter Root Vegetable Mini Pasties with Herby Mustard
Fish
- Bream Pickled in Sweet Spices, served with Cucumber Spaghetti on a Teardrop Spoon
- Buckwheat Blini with Sour Cream and Sustainable Lumpfish Caviar
- Beetroot Cured Smoked Salmon with Smokey Whisky and Citrus Crème Fraiche on Brown Bread
- Poached Pear with Candied Walnut and Kentish Blue Cheese on Chicory leaf
Vegetarian
- Tartlets with Quails Eggs, Crispy Sage, and Hollandaise
- Chestnut and Fire Roasted Pepper Pate on Crostini
- Mini Kentish Ale Welsh Rarebit with Smoked Baby Tomato
- Roasted Root Chips with Smoked Chilli Ketchup
Sweet
- Organic Spirit’s Home Spiced Mince Pies with Rum Cream in a Filo Cup
- Triple Chocolate Bite Size Brownie with Vanilla Cream and Raspberry
- Individual Spiced Pumpkin Pies with Bourbon Cream and Shaved White Chocolate
* £1.50 supplement per head