bowl food

Savoury Bowl Food, Hot

Spicy Spanish One Pot
Charred Chorizo Sausage with Ratte Potatoes, Chilli Squid

Mandarin Soy Chicken
Infused Sweet Soy and Mandarin Chicken
with Cashew Nuts and Jasmine Rice

Romesco Salmon
Roast Salmon with Fennel, Courgette and Tomato Almond Dressing

Macadamia Lamb
Minced Lamb and Macadamia Nut Dumplings,
Rich Tomato Sauce, Penne Pasta

Duke of Berkshire Pork
Slow Roast Belly Pork with Apple Mash Potato and
Honey Roasted Root Vegetables

Paella Cakes
Paella Rice Cake, Black Pudding and Spiced Dressing

Linguine with Parma Ham
Parma Ham, Globe Artichokes and a Lemon Herb Sauce

Mediterranean Chicken
Maze Fed Chicken Breast, Roma Tomatoes, Black Olives and Basil Mash

Lamb with Hokkien Noodles
Ginger and Chilli Marinated Lamb Fillet, Peppers,
Spring Onions, Served with Hot and Sour Sauce

Honey Glazed Duck
Pan Fried Duck Breast, Braised Bok Choy, Chilli and Basmati Rice

Wasabi Cured Salmon
Wasabi and Ginger Cured Salmon,
Green Papaya and Red Pepper Salad with a Chilli Crostini

Rare Beef and Horseradish
Roast Strip Lion of Beef on a Salad of
Baby Spinach and Watercress Served with a Horseradish Tuile

Chicken Caesar Salad
Char Grilled Free Range Chicken Breast with
Caramelised Pancetta and Soft Quail’s Eggs

Tuna White Bean Salad
Seared Yellow Fin Tuna with Cannellini Beans,
Roma Tomatoes and a Honey Lemon Dressing

Smoked Salmon and Asparagus
Inverawe Smokehouse Salmon with Grilled Asparagus, Hollandaise Sauce

Carpaccio of Beef
Thin Slices of Beef Fillet on Wild Rocket Leaf with
Parmesan Shavings, Truffle Dressing and Focaccia Croutons

Ciocchetti Pasta
Slow Roasted Tomatoes, Crispy Pancetta, Rocket and Goats Cheese

Confit Duck
Gressingham Confit Duck with Lemongrass, Lime Leafs and Chilli
Served with Asian Slaw and Crispy Shallots

Prawn Cocktail
Tiger Prawn Tails, Cocktail Sauce and Paprika Crostini

Miso Chicken
Skewers of Sake Marinated Chicken, Red Miso, Cucumber and Spring Onions

Haloumi Greek Salad
Pan Fried Lemon Haloumi, Kalamata Olives and
Sun Dried Cherry Tomatoes, Balsamic Reduction

Asian Tofu Salad
Wok Fried Tofu, Seasoned with Lime, Soy, Ginger and Sweet Chill, Served with Chinese Cabbage with Peppers and Coriander Sprouts

Risoni and Broccoli Salad
Rice Pasta, Lemon Crème Fraiche,
Toasted Almonds, Broccoli with Pesto and Parmesan Shavings

Goat’s Cheese and Beetroot Salad
Honey Baked Beetroot with Sugar Snaps Peas, Toasted Walnuts, Crumbled Goats Cheese and Sherry Vinaigrette

Three Tomato Salad
Slow Roasted Roma, Cherry and Sun Blush Tomatoes with
Baby Mozzarella, Toasted Pine Kernels and Salsa Verdi

Pear and Walnuts
Pear and Walnut Salad with
Rocket and Caramelized Chicory, Blue Cheese Dressing

Lemon Grass and Ginger Fruit Salad
Exotic Fruits Laced with Asian
Passion Fruit Syrup, Crispy Mint

Berry Pudding
Seasonal Berry Pudding with Devonshire Clotted Cream

Almond Semifreddo
A light Cream and Amaretto Mousse
Served Semi Frozen with an Orange Tuile

Mascarpone Peaches
Slow Roasted Peaches with Honey Mascarpone and Butterscotch Sauce

Chocolate Trifle
Kirsch Soaked Cherries on Chocolate Sponge
with Vanilla Pod Custard and Double Cream

Clotted Cream Rice Pudding
Clotted Cream Rice Pudding with Pouring Preserves

Sticky Toffee
Date and Kahlua Pudding with Caramel Sauce

Chocolate Choux Stack
Choux Pastry Filled with Vanilla Cream, Topped with Hot Chocolate Sauce

Jam Doughnuts
Bite Size Doughnuts, Filled with Warm
Blueberry, Raspberry or Strawberry Jam, Dusted with Cinnamon Sugar

Banana Toffee Crumble

Banana Toffee Nut Crumble with Hot Custard