Cold

Oriental spoons with shredded duck, spring onion, cucumber and oyster sauce

Cucumber cups with Thai beef salad and wild coriander

Roundel of vegetables with crème fraîche and fried leek

Herbed pikelets with pear and blue cheese topped with fresh sage

Smoked mackerel and potato frittata with fresh dill

Crayfish and mango rice paper rolls with rocket and lemon

Thai spiced crab salad on fried sesame bread

Maple and rosemary roasted fig and camembert

Smoked salmon and salmon caviar en croute with fresh dill

Fig, prosciutto, pecorino and quince paste skewers

Melon and haloumi skewers with herb pesto

Seared tuna in mirin served in Japanese spoons with wasabi mayonnaise

Smoked salmon and cream cheese roulade

Rare roast beef, topped with asparagus shavings and parmesan

Tiger prawns served with guacamole topped in cayenne pepper

Mini Moroccan vegetable skewers with hommous dip

Carpaccio of Scottish beef served en croute with rocket, horseradish cream

Thai marinated tiger prawns with sweet and sour dipping sauce

Foie gras and chicken liver parfait in a mini toasted brioche bun with onion compote