Caper & Berry Canapés

Chef’s Creations

Crispy potato cups filled with black olive cream, sun blushed tomatoes and micro herb salad (v)

Mini ricotta and tarragon blini, Cornish crab mayonnaise, curried salt

Toffee apple pork belly lollipops with mead and Fuji apple sauce

Warm pancetta and pecorino puffs with a truffle and chive cream

Terrine of foie gras with poached rhubarb on toasts with crispy shallots

Gazpacho jellies finished with sweet, hot and sour salt (v)

Teriyaki beef fillet lollipops in panko bread crumbs with shredded chilli and ginger syrup dip