Weddings & Barmitzvahs

Here are a few of this season’s favourites to whet your appetite. Just give us a rough brief and budget and we’ll create you a bespoke menu.

Let’s start the conversation…

 

Canapés

Jewelled ceviche of seabream w/ red chilli, cucumber, coriander & lime on mini corn tostadas

Crispy wild mushroom risotto arancini w/ melting mozzarella centres & truffle oil

Fragrant chicken b’stilla filo parcels w/ ground almonds, orange flower water & honey

Moroccan spiced fishcakes w/ parsley, cumin & caraway saffron & roast pepper rouille

Soft goats cheese, crushed green pea, pickled red onion & mint on foccacia toasts w/ red amaranth & lemon oil 

 

Bowls

Soy & ginger glazed salmon fillet on dashi noodles w/ daikon julienne, edemame, spring onion spikes & black sesame

Six hour melting lamb shawarma w/ sweet spices & lemon w/ giant couscous, minted yoghurt & sriracha

Smoked aubergine w/ slow roast tomatoes & tahina dressing on herbed bulgur pilaf w/ labneh & toasted sesame

Smoked haddock kedgeree w/ butter basmati, soft quail egg, crispy onion, watercress salad

Classic Caesar salad w/ free range chargrilled chicken, anchovy dressing, shaved parmesan & sourdough croutes 

 

Dinners

Burrata w/ broad beans, baby radish, pea shoots & mint w/ ciabatta croutons & Sicilian lemon oil

Tuna tartare w/ shaved mojama & nasturtium flowers, rocket & fennel salad w/ toasted almonds, salsa verde & music bread

Orkney beef ribeye served medium rare w/ aioli, crispy pressed & fried potato, green beans & roast tomato dressing

Seared seabass on saffron risotto w/ ratatouille, tapenade dressing & basil cress

Brown sugar pavlova w/ rosewater whipped cream, strawberries, pomegranate, pistachios & pansies

Butterscotch cream pots w/ sesame, salted caramel sauce & toasted kasha 

 

Buffets

Roast fillet of hake w/ caramelized lemon, garlic & rosemary Romesco sauce

Tagine of lamb w/ apricots & harissa, orange flower water & flaked almonds

Tart of sweet confit onion w/ black olive & roast tomato, Welsh goats cheese & soft thyme

Freekeh pilaf w/ herbs & toasted pine nuts

Fattoush salad w/ crispy gem, cucumber, radish, mint, pomegranate toasted pitta, sumac & allspice dressing

Blackberry & blackcurrant bruleed tart w/ elderflower creme fraiche & edible purple pansies 

The food and service was more than I ever dreamed it could be. We had so many compliments on the meal - you absolutely blew my expectations out of the water. We are so pleased we chose Black Pot to cater our wedding!