We offer the following services: private dinners, weddings, corporate lunches, private cheffing, coordination of party.

These are some of the plates of our menù:


Wild forest mushroom, caramelised onion, thyme tartlets topped with toasted pine nuts

Beef fillet cubes served with bernaise and crisp chip

Moroccan spiced chicken, baba ganoush, couscous pearls and a roasted sweet pepper harissa

Lamb crouquettes with a parsley, mint, lemon and caper pesto

Mini roasted butternut, gorgonzola, caramelised onion tartlets sprinkled with roasted pumpkin seeds

Seared salmon, watercress, asparagus and preserved lemon dressing

Citrus ginger glazed duck breast, roasted baby beets

Homemade pork sausage, creamy mash and a fennel apple relish

Slow cooked beef, red wine sauce, wild forest mushrooms and cauliflower puree

Mini spinach, ricotta flaky pastries

Cured salmon, pickled beets, cucumber gin dressing and watercress

Peruvian ceviche, pickled vegetables, avocado and miso cream cheese

Mini fish and prawn with chip and tartar sauce

Mini chicken ceasar salad with parmesan and parma ham wafer

Wild forest mushroom risotto balls with mozzarella and parmesan

Seared scallop, cauliflower puree and apple and bacon dressing

Brioche topped with duck liver parfait and marinated fig

Mini bouillabaisse with fresh line fish, prawns and mussels and calamari

Watermellon, watercress, basil, ricotta balls


Indonesian beef fillet satays served with a peanut sauce

Teriyaki glazed salmon, toasted sesame seeds with fresh pickled cucumber

Crispy duck spring rolls

Red lentil and eggplant curry topped with roasted cashew nut chicken

Oriental beef steak with oyster sauce, exotic mushrooms, basil and a hint of chilli

Crispy duck with tender stem broccoli, sugar snap, toasted coconut and a tamarind palm sugar dressing

Green Thai chicken curry with lychees and roasted cashew nuts

Crumbed Jap prawns

Crispy B.B.Q chicken and vegetable spring rolls

Asian plumb glazed duck with tempura veg

Marinated ponzu avocado, fennel and crumbed prawns

Red Thai curry with line fish, prawn and calamari

Lamb Rogan Josh curry with mini samosa

Sticky oriental B.B.Q chicken with tempura veg

Indian butter chicken with fragrant coconut rice

Bombay rub marinated line fish with a fresh mango salsa


Chiken pieces (legs and thighs ) brushed with olive oil, honey, summac, za'atar and cinnamon sprinkled with toasted pine nut

Braised chicken (legs and thighs) simmered in onion, garlic, sun dried tomato puree, sweet peppers, white wine, olives, raisins and sprinkled with toasted pine nut

Braised chicken (legs and thighs) simmered in onion, garlic, artichokes, lemon preserve, Italian parsley and confit fennel

Chicken pieces(legs and thighs) basted with ginger, tamarind, coriander and pomegranate

Tender lamb simmered in onion, garlic, ground cumin and coriander, fennel seeds, tomato, cinnamon, lemon zest and sprinkled with Turkish apricots

Slow cooked Tunisian lamb with onion, garlic, carrot, celery, cinnamon, tomato puree, coriander, Italian parsley, mint and a hint of harissa garnished with artichokes and courgettes

Slow cooked lamb simmered in stock, red wine, garlic, ginger, cinnamon, cardamom, star anise, honey and sprinkled with soft dates and roasted almonds

Slow cooked lamb braised with onion, celery, carrot, leek, garlic, tomato, red wine and roasted eggplant

Slow cooked lamb braised in stock and pomegranate juice with red onion, leek, coriander, cumin, fennel, saffron, cinnamon


Marinated artichokes, baby marrow, lemon preserve and roasted pine nuts

Salad greens with cucumber, avocado, sugar snap ,fresh garden peas, brocollini and marinated artichokes

Cabbage salad tossed with finely sliced celery, Italian parsley in a light dressing

Roasted butternut tossed with toasted sunflower and pumpkin seeds, coriander, cumin, cinnamon

Variety of tomatoes, basil, Italian parsley, basil, white anchovies and capers

Tender stem broccoli, with tahini, lemon zest, za'tar and Italian parsley

Roasted spice sweet potato

Slaw (fine cabbage, carrots, red onion, beetroot with mint and coriander leaves tossed in a Dijon mayo dressing) sprinkled with poppy seeds

Honey ginger glazed baby carrots

Fine green beans, roasted courgettes with toasted pine nuts

Roasted baby beetroot with a pomegranate glaze

Moroccan rice pilaf

Selection of wild forest mushrooms with caramelised onions

Roasted cauliflower, dukkah spice, tahini, dates and roasted pistachio nuts

Roasted eggplant, hummus, sweet pepper harissa relish and chickpeas

Roasted curried chickpeas, baby spinach and mango

Roasted Mediterranean vegetable salad

Grilled Norwegian salmon salad, watercress, avocado and grapefruit segments