Starters
Aloo puri
Baby pajeon with wilted greens & soy dipping sauce
Bacalhau balls with saffron mayonnaise
Baked herb ricotta with marsala muscatels
Beet, caramelised onion & gorgonzola flat pies
Beetroot & goat cheese croquettes with salmorejo
Belizean salbutes
Brick des chèvre aux pommes {brick with goat cheese & apple}
Brie stuffed with porcini & black garlic mascarpone
Capocollo wrapped bocconcini with ajvar
Cheats gyoza with ginger soy dipping sauce
Chicken liver paté with sage, reisling & green peppercorns
Damien D’Silva’s Ngoh Hiang & Ayam Pop
Duck prosciutto with goat curd & fig
Ecuadorian corviche
Fig & pancetta crostini with sage ricotta
Fried choko with bacon jam
Grilled figs with chorizo & almond crumble
Guatemalan chuchitos
Homemade smoked oysters – made fancy
Lime leaf wrapped pork & cider fritters with beetroot & apple pesto
Momos, Nepal and Everest Base Camp
Oysters 3 ways
Panamanian ceviche with finger lime
Pork scratchings with chilli, lime & mexican chocolate
Provoleta
Pumpes {decorated meatballs}
Pumpkin & ginger dumplings
Quick goat cheese & baby beet canapé
Salmorejo
Shawarma lamb with cucumber za’atar yoghurt
Smoked salmon & garlic chive wontons with chilli oil
Soufflé de bacalhau
Soya bean falafels
The Silver Spoon – A book review
