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Chargrilled yellow and green courgette ribbons with ricotta, mint and chilli Roasted sweet potato skewers with black olive, feta and mint Szechwan pepper deep fried squid with a sweet chilli and cucumber dipping sauce Fresh crab salad in filo cups with coriander, lime and cracked pepper Asian gravadlax on black squid ink bread chilli and chervil dressing Sticky lemongrass beef in baby gem lettuce served in chopsticks Pecorrino cheese wrapped with rocket in serrano ham, drizzled with honey and truffle oil Fois gras on toasted brioche with caramelised onion and chives Chocolate biscuit squares with white chocolate drizzle Fruit skewers in shot glasses with passion fruit syrup “Everything was perfect, I’ve never heard so many guests praise canapés before” |
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