Example for canapes:

Handmade tartlet with beef tartare – gentlemen’s relish
or
Seared sticky rice with fish ceviche – yuzu mayo – 
wasabi sesame – seaweed chips

Afterwards you will be invited inside to sit around one large
table overlooking the open kitchen to continue your meal.

We will serve you a selection of warm breads accompanied by handmade butters.

The following dishes will be served one after the other to the center of the table:

Zucchini risotto – whey sauce – stuffed zucchini flowers

Seared fish – pearl barley – fresh peas – foraged sea leaves – dashi sauce

Green leaf salad – beets – seasonal fruit – HaMeiri cheese

A variety of tomatoes – basil oil – burrata

Sauteed chard and spinach – poached eggs – hollandaise sauce.

Filo pastry – wild mushrooms

Potato gratin – Jerusalem artichoke cream – potato crisps.

You could choose to have another break at this point, perhaps bring a guest speaker or activity.

This willl be followed by a buffet table filled with a variety of desserts served in individual portions, alongside with hot drinks

Mascarpone cream – seasonal fruit – sable biscuit that snaps like a creme brulee

Brownie – chocolate ganache

Coffee panna cotta – white chocolate cream – coated peanut pieces

Choux buns – Tonka cream

Madeleine – raspberries – pistachio

Canapes:
Handmade tartlet – beef tartare, Gentlemen’s Relish
or
Seared sticky rice – fish ceviche – yuzu mayo –
wasabi sesame – seaweed chips

Afterwards, you will be invited to come inside and sit around a large table overlooking the open kitchen and we will continue our feast

We will serve you warm milkbuns accompanied by handmade butters

Starters:

Sweetcorn tortellini – yellow tomato gazpacho – basil flowers – cherry tomato raisins
or
seared fish – fresh peas – foraged sea-leaves – reduced fish stock

Main course

Israeli beef – Jerusalem artichoke – croquette – Demi-Glace

Dessert

Mascarpone cream – wild strawberries – juniper syrup – sable biscuit
that snaps like creme brulee

Finally, we will finish with a hot drink of your choice alongside Petifours.

Each dish will be served individually with stories of the making of the dish, the ingredients and the suppliers.

Canapes

TARTLETTE

Beef tartare, Gentlemen’s Relish

POPPADUM

Ricotta, Glazed Pears, Thyme

CURED FISH

Brioche, Yuzu Mayo, Wasabi Sesame

Starters

BREAD

Homemade butters

COURGETTE RISOTTO

Courgette Tempura, Goat’s Cheese

HAYOGEV

Sweetcorn Tortellini, Yellow Tomato Gazpacho, Basil

SWEETBREAD SKEWER

Smoked Meat Foam

Main Courses

FISH

Brussel Sprouts, Sea Herbs, Chicken Jus

MEAT

Slow Cooked Beef, Croquette, Onions

Desserts

TARTE TATIN

Peach, Ripe Cheese

FIG LEAF

Pineapple, Sablé

Hot Drinks and Petitfours