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Tapas

Various styles of tapas

English small plates

Vegetarian:

  • Asparagus and mayonnaise
  • White Bean Soup, Samphire & Garlic
  • Cauliflower, Leeks & Chickpeas
  • Butternut Squash, Lentils & Yoghurt
  • Potato leeks and Suffolk gold
  • Roasted tomatoes, capers, olives and parsley
  • Wild mushrooms, fennel and white lady tart

Fish:

  • Norfolk oysters and shallot vinegar
  • Crab Mayonnaise on toast
  • Smoked Cod’s Roe & Hen’s Egg
  • Kohlrabi, Brown Shrimp & Chervil
  • Cuttlefish, Butter Beans & Ink
  • Lemon Sole, White Cabbage & Wood Sorrel

Meat:

  • Smoked duck, Damson & Walnuts
  • Slow baked Lamb Neck, Barley & Mint
  • Foie Gras & Duck Liver Toast
  • Potted pork, cornichons and toast
  • Blood Cake & Duck Egg
  • Pork belly, prunes and mash
  • Quail, Celeriac & Mustard
  • Devilled Lamb Kidneys
  • Onglet steak, Chicory & Green Sauce
  • Pheasant, Trotter & Leek Pie
  • Sirloin, button mushrooms, potatoes and onions

Puddings:

  • Eccles Cake & Lancashire Cheese
  • Hot Chocolate Pudding (fifteen minutes)
  • Blood Orange, Rhubarb, Meringue & Cream
  • Bread Pudding & Butterscotch Sauce
  • Apple & Calvados Cake
  • Brown Bread Ice Cream
  • Apple Sorbet & Polish Vodka
  • Half Dozen Madeleines

Spanish Tapas

Meat:

  • Jamon Croquetas with Manchego
  • Chargrilled Chorizo with Chickpea, Cumin and Garlic
  • Confit of ‘Gloucester Old Spot’ Pork Belly with Rosemary Scented Cannellini Beans
  • Duck Arancini with Mozzarella, Squash Purée and Toasted Pumkin Seeds
  • Slow Cooked Pork Cheeks with Prunes, Oloroso Sherry and Celeriac Purée
  • Roast Quail ,Romesco Sauce with Smoked Paprika
  • Rump of Beef, soft plum Tomatoes, barley and Mint
  • Slow cooked pork belly with black pudding, thyme and fennel
  • Serrano ham and salsa verde bruschetta
  • Warm chickpea, chorizo and pepper salad

Fish:

  • Salt Cod Croquetas with Bravas Sauce
  • Fried anchovies stuffed with paprika
  • Gambos in tomato, basil and creme fraiche sauce
  • Classic paella
  • Piquillo peppers stuffed with salt cod
  • Seared Bream, Arroz Negro, Gremolata and Parsley Oil
  • Roast East Coast Cod, Wilted Spinach and Steamed Clams
  • Marmitako of Tuna, Traditional Basque Stew
  • Sea Bass and Mussel Escabeche, Pickled Cucumber
  • Crispy Baby Squid, Gremolata and Saffron Alioli

Vegetables:

  • Warm Beetroot and Cipollini Onions, Toasted Hazelnuts and Goats’ Curd
  • Courgette Flowers stuffed with Goat’s Cheese and drizzled with Honey
  • Truffled Macaroni Cheese
  • Sautéed asparagus, almonds and manchego cheese
  • Olive, tomato, caper and manchego toasts
  • Fried Green padron peppers with sea salt and lemon
  • Roasted pepper, red onion and basil tortilla
  • Soft Duck Egg with Potato Purée, Artichoke Pesto and Crispy Artichoke
  • Patatas Fritas with Bravas Sauce and Alioli
  • Salad of Trevise, Pear, Pickled Walnuts, Honey Dressing

Desserts:

  • Crema Catalana
  • Sweet soft Norfolk cheese with honey and walnuts
  • Chocolate mousse with churros
  • Rice pudding with cinnamon and almond biscuits
  • Custard filo tartlet
  • Honey and walnut cake with creme fraiche
  • Orange sorbet with blood orange salad and hazelnut crumble
  • Chocolate and ginger mousse cake with pouring cream

Italian antipasti

  • Selection of bruschettas to include;
    • Pancetta, crushed white bean and rocket.
    • Slow roasted tomato, pecorino, basil and caper
    • Baked aubergine, parmesan and goasts curd
    • Wild mushroom, shallot, truffle and thyme
    • Hot smoked salmon, beetroot and soured cream
    • Baked Mozzarella wrapped in Parma ham with red pestoSalami, olive cornets
  • Sicilian cheese puffs, with fiery tomato salsa
  • Fried shrimp and squid in Peroni batter on sticks with aioli
  • Little Italian sausages on sticks with tomato, fennelseed dip
  • Mini Pizzettas with your favourite toppings
  • Dolcelatte, taleggio and ricotta calzone
  • Crab, chive, dill and cornichon cakes
  • Goats cheese, sweet tomato, parmesan and rosemary sable
  • Caramelised pears Gorgonzola and thyme, wrapped in Serrano ham
  • Roast Boar, caper and herbs of the forest croustade

Sweet;

  • Amaretti and chocolate cookies
  • Hand sugared almonds
  • Pistachio teacakes
  • Coffee and walnut, Chocolate and orange or vanilla cupcakes
  • Apricot and almond tartlets
  • Baked white chocolate and vanilla cheesecake
    Little glasses of tiramisu
  • Glasses of afogato
  • Brandy snap horns filled with raspberry cream
  • Chocolate cloud cakes with mascarpone
  • Orange and almond cakes with blueberry icing