Served on boards or slates decorated with edible flowers and herbs.
Feta cheese with roasted courgettes, sweet peppers, aubergines and tomatoes on toasted sesame bread
Avocado smash with lime and chilli on a rye crisp (VG)
Tomato, mozzarella, pine nuts and basil on toasted sourdough
Roasted cauliflower with saffron, sultanas, parsley and crispy capers on toasted walnut bread
Displayed on trays standing up, nestled amongst a bed of moss, rock salt, edible sand, or whatever theme fits the clients needs.
Rare roast beef with thyme, rosemary, rock salt and olive oil (WF)
Chicken with yoghurt, ginger, chilli and garlic (WF)
Tiger prawn with ketjap manis, ginger, bay and lemongrass (WF)
Tuna with a black sesame seed and sumac crust (WF)
Halloumi with dukka, citrus and marjoram (WF)
Displayed standing up in a clear perspex box for guests to help themselves to.
Salmon sashimi, wasabi, crispy seaweed and sesame (WF)
Crab, avocado, coriander, red onion, lime and Tabasco (WF)
Raw cucumber, carrot, courgette, spring onion, parsley and hummus (VG)
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If you have any questions, please contact Ata or Ali on:
M Ali: 07739 707307
M Ata: 07507 265506
©2015 Atali Kitchen