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Entrées Asian vegetable wraps with coriander and soy dipping sauce Parmesan and thyme tart with red onion jam Flaky puff pastry baked with vine ripened tomatoes and sweet basil Ham and leek bread and butter puddings Arincini style chicken and mushroom risotto on a tomato coulis French onion soup with parmesan croutons Marinated octopus, lime and chilli salad Parmesan soufflé on baby spinach and balsamic glaze

Mains Grilled breast of chicken with harissa sauce Slow cooked osso bucco with red wine and thyme and finished with a gremolata Persian lamb pie Seasonal fish fillets with a mirin, lime and ginger dressing Roast sirloin fillet, sliced and topped with oven tomatoes, and hollandaise sauce Parmesan crusted veal with a creamed basil and roast tomato sauce Tagine of beef fillet with dates, almonds and preserved lemons New Orleans blackened Cajun fish with a lime salsa Chicken breast laced with and orange and poppyseed butter Roast pork a la Normandy

Desserts Beignets filled with rose scented jam Mango lime cheesecake, coconut crème anglaise Brandy snap baskets filled with cinnamon cream, poached seasonal fruit Pavlova, individually served with fresh fruits and cream Chocolate cups filled with whipped cream and fruits spilling over Mascarpone ginger and paw paw tarts Peach bread pudding

*Minimum 60 people