Halima Ferreira

Starter

Salmon and Feta omelette

Spinach and cheese muffins

Main course

Baked cauliflower wraps with chicken, spinach and ricotta

Or

Peppered mackerel on cauliflower puree with chickpeas, olives and feta

Or

Honey and chipotle glazed pork sausages

Or

Swiss chard and feta fritatta with crispy bacon

Or

Potato rostis topped with salad greens, salmon, chive creme fraiche

Sweets

Berry, coconut and lemon roulade with rosewater cream

Or

Banana Flapjacks with buttermilk and fresh chocolate honeycomb

Starter

Baby marrow fries with garlic mayo

Or

Avocado and tahini roasted chickpeas on brioche toast

Or

Leek welsh rarebit on roasted mushrooms and sourdough

Or

Rainbow slaw with miso and tahini dressing toasted herb croutons

Main course

Double baked cauliflower souffle

Or

Orecchiette pasta with pumpkin, pine nut and rocket sauce

Or

Goats cheese fritters with beetroot and fried mint

Or

Spicy red lentil and carrot soup with chickpea falafel

Sweets

lemon curd and granadilla mess

Or

Rhubarb crumble cake with ginger custard

Or

Banoffee loaf with anzac crumble

Appetizer

A selection of handmade canapés by the Chef

Starter

Mixed green leaf with toasted maple walnuts, cranberries and grilled goats cheese salad

Or

Wild sea tiger prawns with kaffir lime and mango papaya salad

Main course

Herb packed rack of lamb with mint creme fraiche, rosemary, baby new potatoes and seasonal vegetables

Or

Vegetarian lasagna in a caramelised sauce with winter squash and nutmeg, toasted macadamia nuts

Dessert

Maple syrup cheesecake, with lavender and walnut shortbread

Or

Chocolate, star anise and orange tart with a Rocher of citrus marscapone