Our menus: Canapés

We recommend 2 hot and 2 cold canapés per person prior to your three course meal. Minimum quantity for each type of canapés is the number of guests in your reception. Should you just wish to have a canapés party (with no meal) then a room hire fee will be applicable. Please contact us for further details.


Lamb Koftas with Yoghurt and Mint Dressing
Warm Tomato Tart with Pesto and Cracked Black Pepper (V)
Pan-Fried Tiger Prawns with Garlic and Herb Butter
Salmon Brochettes with Soy & Sesame Dip
Deep Fried Blue Cheese Risotto Balls
Baked Goats Cheese in Puff Pastry (V)
Chicken Satay with Peanut & Chilli Sauce
Mini Smoked Haddock Fish Pie
Wild Mushroom Tartlet with Hollandaise Sauce
Aubergine Caviar Turnover (V)
Red Wine Braised and Deep Fried Oxtail with Horseradish Cream
Beef Brochette with Teriyaki Sauce Pan-Fried Cornish Crab Cakes with A Rocket and Mango Salsa
Mini Shepherds Pie
Mini British Fish and Chips


Smoked Salmon and Cream Cheese Rolls
Pickled Herrings with Horesradish and Beetroot
Green Asparagus Spears with Parma Ham
Blue Monday Cheese with Walnut and Endive (V)
Vegetable Sushi with Soya and Wasabi (V)
Baked Potato with Sour Cream, Chives & Pancetta
Yellow Fin Tuna, Wasabi and Avocado Toasted Sourdough
Parmesan Fingers with Goats Curd Dip
Brochette of Sicillian Tomato, Mozzarella and Pesto
Mackerel Rillette with Cucumber and Dill
Lobster Cocktail Wrapped in Iceberg Lettuce
Chicken Caesar Salad in Baby Gem Leaf
Coronation Chicken Vol au Vent
Beef Tartar with Quail Egg and Toasted Crouton
Smoked Duck Breast and Mustard Mayonnaise


Warm Chocolate Madeleine
A Selection of Fruit Crumbles
Black Fig Tart Tatin
Roasted Pineapple Bruschette and Coconut Dip
Roasted Banana and Pecan Toffee Sauce


Sherry Trifle
Coconut and Pineapple Brochette
Chocolate Marquise with Griotine Cherries
Mini Frosted Fruit Tartlet
Tiny Pear Tartlets with Poire William Chantilly Cream
Individual Vanilla Panna Cotta with Raspberry Salad
Organic Lemon Tart
Cognac Bitter Chocolate Truffles