Bowl Food & Canapes

Individual flavour-packed bowls of delight on your private charter

For Wow Factor with lots of choice and taste sensations for your guests, choose bowl food and canapés. Showing off chef Skye’s versatility with flavour and style, our bowl food menus work incredibly well with the river cruise environment.

Hot Bowl Food

Meat

Lamb Tagine with Couscous, Citrus Yogurt & Toasted Almonds
Lemon, Thyme & Honey Griddled Chicken with Greek Lemon Roast Potatoes
Fine Green Beans, Sun-blushed Tomatoes & Butterbean Hummus
Traditional Cottage Pie with Steaming Minted Buttered Peas

Fish

Malaysian Prawn Coconut Curry with Thai Basil & Fragrant Rice
Smoked Haddock & Salmon Fish Cakes with Sorrel Hollandaise & Wilted Baby Spinach
Griddled Sea Bass with Salsa Verde, Wild Rice Salad with Fennel, Hazelnuts & Pimento

Vegetarian

Saffron Risotto with Griddled Tomatoes, Deep Fried Rocket & Crumbled Goats Cheese
Aubergine Parmigiana with Buffalo Mozzarella
Falafel with ‘Baba Ganoush’ & Moroccan Salad
Wild Mushroom & Ricotta Tortellini with Creamy Porcini Sauce & Truffle Oil
Garnished with Deep Fried Sage Leaves

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Hot Canapés

Meat

Crisp Fried Baby Potato Filled with Beef Chili
Topped with Guacamole, Sour Cream & Coriander
Brochettes of Lamb with Sumac & Cumin Rub
Served with a Middle Eastern Aubergine Dip
Chorizo, Saffron & Tomato Risotto Balls with a Crisp Polenta Coating
Mini Chicken, Tarragon & Summer Chanterelle Mushroom Pies

Fish

Caribbean Fish Cakes with Salted Cod, Callaloo & Pimento Served with a Tomato & Coriander Mayonnaise
Smoked Haddock Florentine in a Crisp Brioche Cup Topped with Hollandaise Sauce
Swordfish Brochettes with Preserved Lemon & Flat Leaf Parsley Topped with a Black Olive

Vegetarian

Calzone Filled with Roast Pepper, Squash, Ricotta & Toasted Pine Nuts
Thyme & Parmesan Pastry Cup with Red Onion Marmalade & Goats Cheese
Pizza with Griddled Artichoke, Dolcelatte, Baby Spinach & Pine Nuts

Sweet

Hot Cherry & Almond Straddle with a Cinnamon Crème Fraiche
Spiced Apple & Pear Crumble Torte
Hot Chocolate Fondant Pots with Thick Jersey Cream

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Cold Bowl Food

Meat

Wild Rocket Salad with Parmesan Shavings, Sliced Rib Eye Steak & Truffle Oil
Salad of Prosciutto, Ripe Peaches & Feta with a Mint & Virgin Olive Oil Drizzle
Griddled Chicken Caesar Salad with Ciabatta Croutons & Anchovies

Fish

Cornish Crab, Pink Grapefruit & Avocado Salad
Sticky Chili & Lime Seared Tuna with Wilted Pak-Choi, Noodles & Pepper Curls
Organic Poached Salmon with Crushed Potatoes, Baby Spinach Asparagus & Red Pepper Aioli

Vegetarian

Butternut Squash Roasted in Maple Syrup Served with Wild Rocket, Feta, Olives &
Toasted Pumpkin Seeds
Salad of Baby Buffalo Mozzarella, Marinated Griddled Bell Peppers, Home Ground Basil Pesto
& Parmesan Shavings Served with Tomato Salsa
Oriental Crunchy Salad with Enoki Mushrooms & Quails Egg Drizzled with a Peanut,
Lime & Palm Sugar Dressing

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Cold Canapés

Meat

Parma Ham Wraps with Goats Cheese, Purple Basil & Sun-Blushed Tomato
Corn Tortilla Cup Filled with Smoked Chicken
Served with a Lime & Sweet Chili Dressing & Tropical Fruit Salsa
Mini Yorkshire Puddings with Rare Roast Beef, Baby Watercress & Horseradish Cream

Fish

Potato & Lemon Pancakes with Scottish Smoked Salmon
Crème Fraiche, Black Sea Pearls & Dill
Tiger Prawns with a Lime, Mint & Chili Glaze Skewered onto Mini Willow Sticks
Tuna Diamonds Topped with Avocado & Lime Salsa

Vegetarian

Griddled Asparagus with Maldon Sea Salt & Thick Lemon Mayonnaise
Poppy Seed Crusted Crutes with Slow Roast Vine Cherry Tomato
Buffalo Mozzarella & Basil Pesto
Filo Cups Filled with Smoky Aubergine Puree, Minted Yogurt Drizzle & Greek Salsa

Sweet

Pistachio & Honey Baklava
Mini Meringue Baskets with Whipped Cream & Berries
Chocolate Cardamom Brownie Bites with Chocolate Cream & Glittered Berries

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