Chef Tash Mautla

Prawn tempation

Lamb strips on a fruity rocket, olive and watercress salad with balsamic reduction

Prawns on a fragrant cannelloni, tomato. and olive base

Smoked stuffed peppers and clams

Clams on a beetroot hummus with an olive oil drizzle

A smoked hummus bowl with Lobster and a sundried tomato sauce

A trio of canapes

Creamed feta, olives, exotic tomatoes, caper salad with a garlic bake

Grilled shrimp kebabs

Meditarranean nachos

Mussels on eggplant hummus with an olive oil drizzle

Mussels on carrot hummus with an olive oil drizzle

Courgette rolls with salmon, creamy feta and a caper tapenade

Mini orecchiette pasta served with lamb

Mediterranean salmon and seasonal vegetables

Orecchiette pasta served with lamb

Grassfed lamb meatballs rainbow carrots, a fragrant couscous - A 7 colour Sunday

Crusted lamb rack, Butternut salad, olive oil & caper couscous, smoked green beans

Berry cheesecake with bits and flowers

Mini phyllo baklava cups

Pistachio baklava cigars with a fragrant gold leaf cream

Honey roasted hibiscus pears with fresh ricotta and mint & gold garnish

Baklava baked pears with a honey drizzle

Halloumi, figs on a bed of rocket and watercress

Crumbed mussels with capers & a micro-herb salad

Creamy dill & caper clam pasta

Prawn pasta - fragrant & herby

Bacon, shrimp, cheese and herb stuffed giant mushrooms with a micro-herb salad

A trio of canapes

Salmon on garlic and thyme cauliflower purée and asparagus spears

Quail eggs & shrimp on a mushroom pasta nest

Mussel in shells with smoked mussel sauce

Clams Italiano

Salmon and spinach cannelloni

Sesame seed crusted salmon, garlic and thyme cauliflower purée, asparagus spears & oyster sauce drizzle

Ravioli with a mussel & smoked mussel sauce

A decadent salmon & prawn lasagna

Ravioli with a mussel & smoked oysters

Lamb shank in a red wine sauce on creamy mash served with wilted baby spinach & shimeji mushroom

Floral crepes, fresh berries and lime, ginger and mint cream

Death by chocolate and berry plate

Cheeses of the world, fruits, berries and a selection of preserves

Elderflower panna cotta with bits and flowers

Berry panna cotta with bits and flowers

Mussel consommé served with smoked oysters

Crumbed mussels with capers & a micro-herb salad

Clams in browned garlic butter with dill sauce

Salmon in a truffle beurre noisette on garlic and thyme cauliflower purée and asparagus spears

Garlic prawns vol-au-vent with a micro-herb salad

Creamy mussels served with melba toast

Creamy butternut soup with a loaded crouton

Prawns on avo & salmon puree, drizzled with a truffle beurre noisette

Bacon, shrimp, cheese and herb stuffed giant mushrooms with a microherb salad

Lamb chops with a red wine jus served with fondant potatoes and pea puree, braised rainbow carrots and mangetout peas

Crusted lamb rack with jus, rainbow carrots, cauliflower couscous, mangetout peas

Poussin, rainbow carrots, cauliflower couscous, mangetout peas & a mushroom sauce

Sesame seed crusted salmon, garlic and thyme cauliflower purée, asparagus spears & oyster sauce drizzle

Duck confit served with garlic fondant potatoes, sugar snap peas and pear & cherry sauce

Lemon cheesecake with bits and flowers

Elderflower cheesecake with bits and flowers

Death by chocolate and berry plate

Cheeses of the world, fruits, berries and a selection of preserves

Coconut & lime cheesecake

Berry cheesecake with bits and flowers