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Sloe and Wild Event Catering
sample menus

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Cauliflower pastilla, date and tamarind chutney, yoghurt, orange & cinnamon.

Shaved fennel & pear carpaccio, 3 yr old gouda & wild hedge garlic seeds.

South downs game, apricot & chicken liver terrine , apple chutney & brioche.

Crevettes, smoked rapeseed oil, celeriac remoulade.

Indian salad, chick peas, potato, peanuts, coriander relish, date, tamarind, yoghurt, chat masala.

Springs Smoked salmon tartare, Lithuanian dark rye bread, crème fraiche & fried capers.

Potted prawns, wholemeal caraway bread, pickled cucumber, gherkins.

Hot smoked mackerel, beetroot, apple & horseradish salad.

Morrocan puff pastry sardine tartlette, green olive & preserved lemon.



Black bean chilli, cornbread, lime , slaw, sour cream, chocolate.

Seasonal vegetable and heritage squash tagine, cous cous, harrira, mint & olives.

Cauliflower steak, portabello mushroom, barley miso butter, cornmeal.

Pearl barley and lentil mousaka, goats cheese, green bean, red cabbage and feta salad.

Potato gnocchi, crushed minted peas, red chilli, mint & ricotta.

Buckwheat polenta, butternut squash & preserved lemon.



Salmon skewers, lemon crème fraiche.

Carpaccio of organic medium rare roast beef, parmesan, truffle oil.

Potato and pea tortilla , guindillas.

Puy lentil, freeka, quinoa, & spinach salad, curry cream dressing.

Lancashire cheese cauliflower cake, crème fraiche & poppy seeds.

Salad of ‘good things’: Beans, pulses & pumpkin seeds, pomegranate, fresh herbs.

Pickled Swedish mackerel, dark caraway rye, sweet mustard dressing.

Sloe cured salmon, crème fraiche, beetroot & horseradish relish.

Crudities of seasonal local vegetables, wild greens & whipped salted butter, vinaigrette & country breads.



Buffet Puddings

Crème catalana, seasonal berries and saffron candy floss.

Chocolate bourbon marquise, nougat, whipped cream & cherry compote.

Chocolate, pear & hazelnut pavalova.

Cardamom & rosewater rice pudding, salted peanut, golden raisens.

Indian style cheesecake, strawberry compote, shortcake crumb.

Black forest gateaux trifle, pedro ximanez.




South downs venison haunch, boston baked bean empanada, greens, game gravy.

Free range chicken breast, gratin Dauphinoise , seasonal and wild greens.

Slow roast Hampshire lamb shoulder, aubergine,

whipped goats cheese cream, tomato confit & new potatoes.

Fillet steak Rossini, potato puree, foi gras , cepe gravy, greens, truffle oil.

Confit duck leg, smokey garlic mash, greens & orange sauce.

Pork loin, potato & celeriac puree, broad beans, parsnip crisp & Dijon veloute.

Fillet of wild sea trout, fennel & lemon salad, roast cherry tomatoes saffron and garlic mayonnaise.

Sea bass fillet, Turkish white bean salad, minted yoghurt & pomegranate.

Gigha halibut, new potatoes, sea greens, purslane, caper & lemon sauce.



Bourbon, dark chocolate & pecan pudding, Mascarpone whipped cream & chocolate brittle.

Buttermilk & Vannilla pudding, Medjool date molasses, orange and mint salad.

Chilled Egyptian rice pudding, salted Almonds, cardamom, rose water & golden raisens.

Lemon posset, blueberry compote, lavender shortcake.

Yoghurt cheesecake, summer berries, raspberry sauce, spiced biscuit.

Pear chocolate & hazelnut pavalova, spun sugar caramel & coco nibs.

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