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.


Arrival Canapé

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

Dinner Menu

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

dessert canapés

raspberry and lemon ricotta cake with raspberry cream

petite apple tarte tatin with double cream

chocolate and espresso fudge shots with biscotti


entree        img_5410 room