salted tapas

Pâté chinois with duck confit and truffle infused mashed potatoes |

Pan roasted salmon, roasted onions celery mousseline, beurre blanc sauce, fresh chives |

Smoked bread bruschetta, Fresh thyme ricotta, artichoke heart brunoise and seared chorizo, Balsamic caramel, basil leaf |

Bocconcini puff pastry, tomato brunoise, pesto, pine nuts, anchovies and lemon zest |

Veal polpette with gorgonzola, tomato and basil sauce, ricotta, lemon zest |

Chicken breast strips with mushrooms and bacon, creamed thyme infused demi-glace, crostini with olive oil |

Tomatoes, strawberries and avocados gaspacho, slivered and roasted almonds, cayenne pepper and fresh basil, croutons

Quinoa tabbouleh, marinated pepper and onion pickles, fresh herbs, Chermoula sauce |

Shredded duck confit, home made blini pancakes, mushroom persillade and a dill cream sauce |

Pogos of old Cheddar stick, salsa of sun-dried tomatoes with mustard, chopped romaine lettuce, lemon zest

Tuna tartare, crunchy green apples and fresh chives, eggplant caviar, fried shallots |

Greek burger, beef meatball, Tsazaki sauce, tomato and lettuce, bacon, shredded Kalamata olive |

Fried squid rings, garlic mayonnaise, thyme and lemon pineapple and tomatoes |

Scandinavian vegetable dumplings, creamy vegetable broth, celeriac and potatoes puree

Veal polpette with gorgonzola, tomato and basil sauce, ricotta, lemon zest

Tofu patties, edamame and chickpeas, creamy dill sauce and green onion |

Broccoli cream soup, bacon, pickles oignons, radish petals, soft boiled egg, young shoots and olive oil croutons |

Scones dumplings with smoked bacon and maple syrup, sour cream with fresh chives

Smoked bacon and maple syrup scone balls, tangy sour cream dip and green onion sufflets - Virtual workshop version

Green peas curry vinaigrette, tangy yogurt, crunchy won ton chips