Land

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Beef Carpaccio Crostini

Rare-seared Hereford beef on a parmesan croute, finished with truffle cream and micro roquette

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Crispy Duck & Watermelon

Hoisin-glazed shredded duck served on a compressed watermelon cube with toasted sesame and ginger.

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Prosciutto-Wrapped Figs

Fresh July figs stuffed with whipped gorgonzola, wrapped in Parma ham and drizzled with honey-balsamic

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Lamb Kofta Lollipops

Spiced Moroccan lamb skewers served with a cool pomegranate and mint yogurt dip.

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Chicken Liver Parfait Tartlets

Silky smooth parfait in a shortcrust shell, topped with a tangy red onion marmalade and gold leaf

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Sea

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Salmon Tartare Cones

Atlantic salmon tossed in lime and chive, served in a miniature savoury waffle cone with avocado mousse

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Seared Scallops with Pea Purée

King scallops pan-seared and served on a porcelain spoon with a vibrant mint-pea purée and pancetta crumb

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Tuna Tataki

Sesame-crusted Yellowfin tuna, lightly seared and served with a ginger-soy glaze and wasabi aioli on a lotus root crisp

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Gambas al Ajillo Skewers

Garlic and chili-infused king prawns, charred over coal and finished with fresh parsley and lemon zest

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Earth

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Wild Mushroom Arancini (V)

Crispy risotto balls stuffed with porcini and truffle, served with a roasted garlic aioli

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Heritage Beetroot Skewers (VG)

Roasted golden and candy-stripe beets with a vegan "feta" crumble and a walnut-herb pesto.

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​Whipped Pea & Mint Crostini (VG)

Smashed garden peas on toasted sourdough with lemon zest, radish slivers, and edible cornflowers

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"Our canapés are designed to be effortless for your guests—specifically crafted to be enjoyed in a single bite with a drink in hand. We recommend a selection of 4-5 pieces per person to perfectly bridge the gap between arrivals and dinner."

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