Roasted tomato and pesto tart
Charred sugarsnaps and whipped feta with lemon rind
Classic pasta & tomato sauce
Yam woon sen: thai rice vermicelli salad with prawns, celery, tomatoes, shallots, coriander and peanut
Smoked salmon, green beans, samphire, dill, radishes, spring onion and a yoghurt and dijon sauce
Fennel, peaches, radishes, mozzarella and chilli + herb sauce
Victoria sponge cake, lemon cream, raspberry coulis and strawberries
Fennel, peaches, radishes, mozzarella and chilli + herb sauce
Victoria sponge cake, lemon cream, raspberry coulis and strawberries
Homemade flat bread with semolina, smoke salmon and seaweed dip
Abricots - roasted with goats cheese or in a crumble
Seed crackers with 2 dips: almond, stewed peppers and garlic // tahini, coriander, garlic and yoghurt
Seabass crudo with mango, avocado, radishes, spring onion and dill
Almond & orange blossom madeleines
Seabass crudo with mango, avocado, radishes, spring onion and dill
Almond & orange blossom madeleines
Smoked salmon, green beans, samphire, dill, radishes, spring onion and a yoghurt and dijon sauce
Roasted veggies with tahini & coriander sauce
Wild garlic & chard lasagna
Grilled yellow courgettes with labneh and mint
Homemade bread
Prep for the Victoria sponge cake, lemon cream, raspberry coulis and strawberries
Cucumber + mint yoghurt dip, soya + honey grilled mushrooms and flat bread
Cold sesame noodles with charred helda beans, kimchee, chilli oil and eggs
Previous menus
TEAM LUNCH FOR GLASSETTE
+ Carrot ribbons, radishes, sugar snap peas with a tahini and coriander sauce
+ Charred peaches, fennel, curry croutons and barley
+ Sesame and fennel seeds crackers
+ Marinated feta with chillies peppers, coriander, lemon zests and pomegranate molasses
+ Orange blossom and almond madeleines.
BRUNCH FOR A HENDO
+ Ribbons of carrots, cucumbers, radishes, parsley and mint, dried cranberries and pomegranate
+ Chickpeas, tomatoes, roasted peppers, olives, parsley and radishes
+ Boiled, crushed new potatoes with the green sauce
+ Greek yoghurt, zaatar, cucumber and mint
+ Marinated feta with olive oil chilli and coriander
+ Afghan naans
+ Raspberry sorbet with Amaretto biscuits, fresh strawberries, pomegranate and dark chocolate
SUPPERCLUB AT THE KENTISH TOWN STORE
+ Crunchies, coriander & tahini sauce
+ Bread and seed crackers basket
+ Labneh, dill, lemon zest, beetroot, chilli and crispy onions
+ Turnip pickled in harissa
+ Radicchio and fennel salad
+ Roasted pumpkin and red onions with a curry and tahini sauce, walnut and mint
+ Merguez and pomegranate molasses
+ Almond and semolina cake
DINNER FOR 18 PEOPLE
+ Endives with blue cheese
+ Prune and bacon
+ Shredded brussels sprouts with a confit garlic and dill sauce
+ Labneh with roasted beets and jerusalem artichoke
+ Crispy potatoes and harissa, mint and coriander yoghurt
+ Roasted salmon
+ Frangipane, orange, raspberry cake