Meat

• Mini bagels with pastrami, cream cheese, mustard mayonnaise and dill pickle

• Mini naan breads with chicken tikka, mango chutney and fresh coriander

• Chargrilled teriyaki beef filet skewer with soy sesame and coriander

• Warm pulled pork croquettes served with apple sauce

• Caramelised onion and gruyère cheese scones with cream cheese, prosciutto and quince jelly

• Hot glazed cocktail sausages baked in honey and sesame seeds

• Brioche crostini with duck liver parfait and apple jelly

  Fish

• Potato pancakes with horseradish cream and hot-smoked salmon

• Sesame seared sashimi tuna with avocado and wasabi

• Smoked salmon blinis with cream cheese and mustard dill sauce

• Mini brioche rolls with crayfish in Marie rose sauce

• Griddled marinated king prawns in lemon, chilli and garlic

• Hot Thai fishcakes served with sweet chilli sauce

• Hot Tempura prawns served with soy dipping sauce

  Vegetarian

• Leek and maple scones with Emmental cheese and sweet chilli jam

• Parmesan shortbread with creamy goats cheese, roasted butternut squash, pine nuts and honey drizzle

• Warm Comte cheese and chive gougères

• Sweet potato scones with brie and caramelized onion marmalade

• Roast Mediterranean vegetable, basil and bocconcini skewers

• Warm caramelised onion and gruyere cheese tartlets

• Warm courgette, feta and mint croquettes served with smoked paprika creme fraiche

  Vegan

• Crostini with smoked chickpea hummus and pickled cucumber

• Rice crackers with baba ghanoush, pomegranate and micro coriander

• Warm spiced corn fritters with sweet peppers and chipotle sauce

• Warm pumpkin and red lentil koftas with smoked tomato ketchup

• Fresh mango, chilli, roast cashew nuts and lime served in porcelain spoons

• Hot mini onion bhajis served with mango chutney

• Chargrilled maple and soy marinated oyster mushrooms

  Dessert

• Chocolate fudge brownies with salted caramel

• Iced lemon and pistachio polenta cakes

• Chocolate dipped strawberries

• Traditional rum-soaked bread and butter pudding squares

• Mini profiteroles with cream, lemon curd and passionfruit