Recently we catered for the chairman’s dinner at the National Art School. It was a huge success with all the guests going home extremely happy.
We use the freshest ingredients like these zucchini flowers
Pomegranates also made an appearance in the menu (one of my favourites)
Working with the great team at the National Art School, every detail was looked after. The place settings and table decorations were beautifully elegant.
The lighting in the room and throughout the collage brought the mood of the evening together.
lemon blini with blue swimmer crab salad
tart of spicy avocado, red onion marmalade and crème fraiche
rare roast beef and yorkshire pudding, horseradish cream and chives
assorted boutique breadrolls with butter
herbed goats cheese filled zucchini flowers with beetroot foam
main course ~ alternative serve
confit of duck leg with sautéed wild mushrooms, creamy parisienne mash, tuscan kale and garlic chips
oven baked blue eye cod on burnt orange, beetroot and fennel salad
with crisp parsnip shards and pomegranate ver blanc
vegetarian main course option
semi-dried tomato, baby zucchini, grilled aubergine, buffalo mozzarella tart
with tomato basil coulis and a spring herb salad with champagne vinaigrette
raspberry and lemon ricotta cake with raspberry cream
petite apple tarte tatin with double cream
chocolate and espresso fudge shots with biscotti