A slate platter with twelve canapés topped with creamy filling and garnished with green herbs, alongside a menu card titled 'Canapés Menu' listing various gourmet appetizers.
Feasting menu list next to a pot of cooked meat in a tomato-based sauce
A plate of seared sea bass served over mashed sweet potatoes and sautéed kale, garnished with parsley. To the right, a formal menu with sections for starter, main, and pudding, all in elegant text on a cream-colored background with a decorative green
A black slate serving tray with twelve small canapés topped with a creamy white spread and green garnish, placed next to a menu list titled 'Canapés Menu' that includes items such as wild mushroom truffle croquette and soy marinated quails egg, against a white and olive-green background.
Feasting menu with a list of dishes including 7-hour slow cooked anchovy and garlic lamb, heritage tomatoes with ginger and spring onion salsa, chili roast squash with labneh and almond sage butter, whipped tahini with charred tenderstem and pumpkin seed salsa mocha, and hasselback potatoes with shallot and chive butter. Next to the menu is a brown pot containing a cooked lamb leg in a red sauce, partially covered with a striped cloth.
A plate with seared fish, dollop of orange purée, and green kale, served on a textured turquoise ceramic dish.