Beef sliders, chicken croissants, mini wraps and dessert cups, styled on boards for your guests.
Flank steak seared hard, sliced thin and covered in fresh parsley, garlic and oregano chimichurri.
Rack of lamb rubbed with garlic, rosemary and yaji spice, seared and roasted pink, with a rich pan sauce.
A wooden box of salmon rolls, aburi nigiri, poke bowls and sashimi for two to four.
Oranges, kiwi, strawberries and blueberries arranged into a flower, made on the day.
Saffron rice cooked in one wide pan with prawns, mussels, calamari and chorizo, finished at your table.
Baked cheesecake on a spiced biscuit base, cut into bars and drizzled with salted caramel.
Prawns simmered in garlic, chilli, lemon and white wine, with bread for the sauce.