Our
Food

We have a passion for innovative food and excellent service.

As bespoke event caterers we design and create original menus to reflect the individual tastes and budgets of our extensive client base. Combining our attention to detail with contemporary tableware and the finest ingredients Tapenade promises to make any event a day to remember.

Regardless of the occasion, we are able to consider the latest food trends as well as the timeless traditional dishes to create a personalised and inventive menu to ensure you exact needs are catered for.

Example Dishes

A small selection of our dishes.

Cool

  • Ceviche of Sea Scallops with Grated Lime, Keta and Samphire
  • Carpaccio of Venison with Juniper, Hazelnut Bruschetta and Truffle Cream
  • Foie Gras on Toasted Brioche, Caramelised Red Onion Chutney and Orange
  • London Gin Cured Salmon, Green Pea Guacamole, Lemon Crème Fraiche Blini

Warm

  • Ham Hock Croquettes with Caper, Red Pepper and Tarragon Mayo
  • Asparagus and Duck Egg Tart with Pickled Samphire
  • Roasted Scallops wrapped in Pancetta with a Pea Puree Dip
  • Mini Tournedos Beef Fillet with Teriyaki

Espressos

  • Sautéed Young Spinach and Smoked Paprika Espresso with Crumbled Feta
  • Rich Coconut and Lemon Grass with Coriander and Chilli Sugar

Meat

  • Home Smoked Chicken Breast, Celeriac and Apple Remoulade, Crispy Ham and Baby Herbs
  • Composition of Jabugo Ham with Rare Breed Pork Belly Croquette, Char Grilled Artichoke and Grain Mustard Ice Cream

Fish Starters

  • Salt Cured Salmon with Oriental Spices, Watercress, Radish and Orange with Yuzu Pearls Dressing
  • Tian of Blue Swimmer Crab and North Atlantic Prawns with Pickled Cucumber and Dill Mayonnaise

Vegetarian Starters

  • Goats Cheese Royale with Pear and Walnut Salad, Pear Cider Jelly, and Caramelised Onion Bread Toasts
  • Wild Mushroom Risotto Cakes with Truffle Mayonnaise and Pea Shoot Salad

Trio Starters

  • “Three Little Fishes”
    Herb Rolled Smoked Scottish Salmon and Fennel Slaw, Cured South Coast Mackerel with Rock Chives and Rillette of Handpicked Blue Swimmer Crab, Crème Fraiche and Crispy Beans
  • “Trio of Asparagus”
    Asparagus Veloute with Crispy Onions, Textures of Asparagus and an Asparagus and Hollandaise Tart

Meat

  • Medallions of Beef Fillet with a Bourguignon Tart, Smoked Potato Mash, Roasted Carrots and an Intense Red Wine Jus
  • Roasted Rack of Romney Marsh Lamb with Lavender and Garlic, Leek Soubise, Fine Beans, Sautéed Spinach, Boulangere Potato and Madeira Jus
  • Twice Cooked Asian Pork Belly with Wok Fried Bok Choi, Red and Yellow Peppers, Roasted Sweet Potato and an Aromatic Plum Jus
  • Breast of Maize Fed Chicken Pan Fried with Lemon, Lime and Cracked Black Pepper, Ratatouille Crumble and Buttered Green Beans, Gratinated Potato and Light Thyme Gravy
  • Flash Honey and Soy Roasted Breast of Duck and a Slow Cooked Duck Leg Bon Bon with Golden Straw Potatoes, Roasted Root Vegetables, Wilted Spinach and a Deep Orange and Ginger Sauce
  • Breast of Guinea Fowl Studded with Sage and Parma Ham, Creamy Parmesan Mash, Grilled Vegetables and a Vintage Balsamic Jus

Fish

  • Roast Gravalax Salmon with a Dauphinoise Mash, Fine Beans and Young Carrots, Chive Butter Sauce
  • Pan Fried Fillet of Hake with Crab Gnocchi, Asparagus Tips, Peas and Baby Herbs, Tomato and Tarragon Cream (£1 supplement)
  • Roasted Monkfish Wrapped in Pancetta, Fresh Basil Pistou, Warm Salad of New Potato, Buttered Samphire and Sautéed Picolino Tomatoes and a light Muscadet and Chive Cream

Vegetarian Mains

  • Roasted Carrot, Lemon, Thyme and Parmesan Risotto Cakes with a warm salad of Fennel, Buttered Samphire and Sautéed Picolino Tomatoes and a light Muscadet and Chive Cream
  • Spring Onion, Carrot and Cumin Pancakes, Wilted Rocket, Pan Seared Halloumi and a Smoked Lime and Tomato Salsa
  • Potato Gnocci with Gorgonzola tossed with Penny Onions, Roasted Fennel and Asparagus and a San Marzano Tomato Fondue

Desserts

  • “Eggs and Soldiers”
    An Individual Egg box with a Mango and Vanilla Panna Cotta and a Raspberry and Chocolate Mousse served with Biscotti
  • Chocolate Marquise with Caramelised Oranges and Tangerine Ice Cream
  • Vanilla Yoghurt Bavarois a Red Wine and Cinnamon Poached Tamarillo
  • Pistachio and Olive Oil Cake with Roasted Strawberry Pavlova and Vanilla Crème Fraiche
  • Homemade Raspberry Bakewell Tart with Raspberry Sauce and Cornish Clotted Cream

Trio Dessert

  • “Trio of Berries”
    Strawberry Crème Brulee, Blueberry and Hazelnut Shortbread, a Fresh Raspberry Champagne Jelly and a Summer Berry Daiquiri
  • “Strawberry and Cream Trio”
    Strawberry and Green Tea Yoghurt Cheesecake, Strawberry and Cream Tea Brulee and Fresh Strawberries, Strawberry Gravel, Double Cream and Coriander Cress
  • “For the love of Chocolate”
    Dark Chocolate Nemesis with Chocolate Syrup, Velvety Chocolate Mousse on Chocolate Soil, Mini Chocolate Fondant and an Espresso Hot Chocolate

To find out more about our event catering and planning services just give us a call

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