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Menu Ideas from Capital Cooking

Bowl Food

A filling alternative to canapés, or when space restricts a formal setting but you need something more substantial than finger food. Creative, delicious dishes you can eat on your feet, with all the taste and style of a sit-down dinner.

MEAT - SERVED HOT

  • Beef Jalfrezi curry, turmeric rice, minted onion relish, mango chutney
  • Chicken, leek and tarragon pie, wholegrain mashed potato, roasted heritage carrots
  • Chicken Cacciatora, parsley and roasted garlic mash
  • Citrus Jerk chicken, rice n peas, island slaw
  • Jerk pulled pork, rice n peas, banana salsa
  • Moroccan lamb tagine with apricots and chickpeas, toasted almond and preserved lemon couscous, harrisa yoghurt, pomegranate
  • BBQ pulled pork, mac n cheese, red cabbage slaw
  • Ancho chilli, cajun rice, charred corn salsa, sour cream, cheese
  • Vietnamese braised duck, stir-fried noodles
  • Thai chicken green curry, jasmine coconut and lemongrass rice
  • Beef Bourguignon, creamed mashed potato
  • Beef Goulash with herbed rice, topped with sour cream
  • Pork Stroganoff , buttery noodles
  • Goat curry, rice, fried plantain
  • Italian style spicy sausage and bean casserole with penne pasta
  • Slow roasted pork belly served with apple sauce, mustard mash and gravy
  • Bangers and mash with caramelised onion gravy
  • Roast chicken thighs with saffron, hazelnuts and honey with saffron roast potatoes
  • Beef meatballs with a fresh tomato sauce and penne pasta

FISH - SERVED HOT

  • Luxury fish pie with prawns, cheesy mash and crispy topping
  • Hot Smoked salmon fishcakes with a chilli and lime butter
  • Sticky Jerk salmon, rice n peas, mango salsa
  • Trinidadian fish strew, sweet potato mash
  • Spicy Jerk prawn and mango tacos, coconut dressing
  • Roasted cod with cherry tomatoes, basil and mozzarella with saffron roasted potatoes
  • Pan-fried scallops with baby asparagus, samphire and salsa verde - surcharge applies
  • Linguine with tiger prawns, chorizo and tomatoes
  • Tiger prawn risotto with a sea-food bisque


MEAT AND FISH - SERVED COLD

  • Sesame seared tuna with Asian coleslaw
  • Teriyaki salmon with rice noodle salad
  • Organic salmon with red pepper and hazelnut salad
  • Griddled marinated chicken salad with lemon and basil pesto
  • Sesame glazed chicken salad with mango and a chilli, ginger and lime dressing
  • Ottolenghi's famous chicken and three rice salad
  • Thai duck salad


VEGETARIAN - SERVED HOT

  • Fresh pea, broad bean and spring onion risotto
  • Jerk Sweet potato and black bean curry, coconut rice and peas, island slaw
  • Pumpkin and sage risotto
  • Fennel, cherry tomato and crumble gratin
  • Baked Herbed Goats Chese, Quinoa and Black Pearl Barley Risotto, Parsley
  • Penne pasta with a wild mushroom and truffle oil sauce
  • Farfalle pasta with fresh rocket pesto, roasted tomatoes and feta
  • Vegetarian moussaka with ricotta toping
  • Penne with porcini mushrooms, rocket, truffle oil and Parmesan shavings
  • Vegetable Thai green curry with sticky coconut Jasmine rice
  • Lentil curry with baby spinach and kaffir lime leaf coconut rice
  • Chickpea and root vegetable tagine with couscous, topped with Greek yoghurt and coriander
  • Lentil and spinach soup
  • Cream of sweetcorn and coconut soup
  • Oven slow roasted tomato soup with basil oil and herb croutons

SALADS

  • Salad of baby courgettes, feta and mint (V)
  • North African carrot and pea salad (V)
  • Roasted aubergine with pomegranate, Halloumi and parsley (V)
  • Spring vegetable and feta (V)
  • Roasted heirloom tomato and Burrata caprese Salad with garlic toasts (V)
  • Pan-fried artichoke hearts with lemon, garlic and dill (V)
  • Roasted butternut squash and beetroot salad with crispy Proscuitto and goats cheese
  • French beans and mangetout salad with hazelnut and orange (V)
  • Chickpea, cucumber and pepper salad with yoghurt and dill dressing (V)
  • Butter bean, cherry tomato and fennel salad (V)
  • Chargrilled broccoli salad with chilli and garlic (V)
  • Mixed green salad with fennel and toasted seeds (V)
  • Couscous salad with apricots, pistachios and herbs
  • Camarague red rice salad with orange and pistachios (V)
  • Puy lentil salad with sour cherries, Gorgonzola and a mixed herb dressing (V)
  • Potato and horseradish salad with fine herbs and Bresaola


DESSERTS

  • Sticky Toffee Pudding with Devonshire clotted cream
  • Cardamom white chocolate mousse, pistachio tuille
  • Traditional English sherry trifle
  • New York Cheesecake
  • Mini cinnamon pavlovas with a stem ginger and blackberry cream
  • Eton Mess
  • Rose scented rice pudding
  • Mini Baklavas with honeyed Greek yoghurt
  • Warm double chocolate brownies with vanilla crème fraiche
  • Tiramisu
  • Orange polenta cake with seasonal fruit compote and crème fraice
  • Honey and stem-ginger roasted plums with creamy yoghurt (GF)
  • Brioche marmalade bread and butter pudding
  • Tropical fruit salad in Planters Punch (GF)
  • Rhubarb and polenta crumble with crème Chantilly
  • Roasted pineapple skewers, chocolate sauce
  • Coconut and lime mousse
  • BBQ Banana splits with coconut ice-cream
  • Rum and raisin ice-cream
  • Lime posset, coconut shortbread


Prices start at £4 per bowl per person + VAT


 
Bowl Food
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