Our sample menus can all be arranged for tasting. Options of canapes, bowl food, main courses and buffets are all available. Varied sides and further options are available.
Whole seabass steamed with ginger, lime and bamboo shoots and garlic butter.
Salmon, lemongrass, coriander, lime and ginger patties served with a spicy chilli jam.
Crisp shredded red snapper supreme mixed with king prawns and smoked paprika butter fresh chives and rocket.
Whole crab claws and legs pan fried with tomato based Korean sauce mixed with spring onion sesame seed and bamboo shoots.
Slow cooked pulled pork with spicy homemade Korean sauce stuffed in a light dumpling with bamboo shoots fresh ginger and coriander.
Jumbo king prawns wrapped in light karali paprika batter deep fried and served with Jasmine rice
Battered diced pork mixed with fried rice coriander cashew nuts and topped in reduced hoi sin sauce.
Diced pork shoulder marinated in lime and chilli jerk past served with Jallof style black bean rice topped with sour cream and lime.
Dice pork belly cooked over an open flame and brushed with tamarind and coriander paste.
Slow cooked lamb shank smothered in a thick Thai green sauce garnished with lime leaves coconut slices and served with chilli rice.
Minced lamb mixed with cayenne pepper fresh chilli, red onions, ground mint, and sesame sauce, served in a ciabatta with picked mint leaves balsamic red cabbage and sour cream.
Rich and creamy diced lamb rubbed in deep Sri Lankan spices served with fragrant coconut basmati rice.
Sliced Lamb shoulder marinated in Moroccan spices served in toasted pitta bread with balsamic red cabbage fresh mint leaves and mint sauce mayonnaise.
Minced beef or pork mixed with dark soy sauce, ginger, fresh chillies, coriander and sesame seeds, pan cooked and served in a toasted brioche bun satay mayo, coriander and red onion.
Potato and Thai beef curry with the addition of tamarind essence and cashew nut paste. Served over braised coriander and cumin rice, with sliced coconut lime zest and spicy cashew nuts.
Finely sliced flank steak served with watercress and red onion pesto and a toasted ciabatta with olive oil and balsamic reduction.
Sticky beef rib slow cooked and pulled served with plum and BBQ sauce over sticky jasmine rice.
Boneless chicken thighs marinated in a twisted creole lime and jerk paste. Cooked on a griddle and served in a toasted brioche bun with seasoned slaw and an avocado fan.
Marinated in deep red homemade Korean sauce. Covered in chilli flakes and coriander.
Chicken pieces marinated in chefs tikka and tandoori seasoning cooked over a coal flame and served in a grilled tandoori wrap with mint yogurt fresh mint and coriander leaves and drilled red onion.
Battered Hong Kong style chicken pieces smothered in a thick lime and peanut sauce served with pan-fried soy and ginger rice.