- *Baked artichoke dip
- *Cauliflower panna cotta with beluga caviar
- *Crab Crostini
- *Feta, tomato & green pepper bake (Féta psití)
- *Ham and Cheese Pinwheels
- *Olive, Feta Or Anchovy Fillo Fingers
- *Portuguêse Sardine Pate
- *Potato and Pea Samosa
- *Step-by-step Samosas
- *Traditional Provençal Tapenade With Capers, Anchovies, and Tuna
- *Tzatziki
- Angus Extravaganza
- Aussie ‘Solomon Grundy’
- Beetroot Leaf Boorani
- Fava Bean (Broad Bean) and Goat Cheese Dip
- Grilled tofu puffs with rojak sauce (Tahu bakar)
- Homemade Olive Tapenade
- Homemade ricotta with seed crackers and honey
- Masala Nuts
- Ottolenghi’s: Harissa trout rillettes with creme fraiche and horseradish
- Pineapple Japonaise
- Pork terrine (Cha lua)
- Prawn cocktail revisited
- Pumpkin & Halloumi Risotto Cakes with Pomegranate Sauce
- Sous vide cucumber pickles
- Tartare of ocean trout with sushi rice, avocado and grapes
- Tomato and beet gazpacho mousse on lemon cucumber carpaccio with buffalo mozzarella
- Tuna Cheddar Canapés
- Tzatziki with baby organic cucumbers and fennel fronds
- Vegetable curry puffs (Karipap sayur)
- Welsh Rarebit / Buck Rarebit
- “Carlotta” Whipped ricotta with oregano oil and sourdough toasts
Canapé/ Starter
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I’m Marcus
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Eastington@Paddington 