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Talia Yilmaz Client Portfolio

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Talia Yilmaz Client Portfolio Talia Yilmaz Client Portfolio MENUS Winter Dinner Party, Sustainable Spring Evening Tasting, Gluten Free Mediterranean Summer Family Lunch Mid-Summer Wedding Buffet Tastes of the Sea Italian Experience Autumn Afternoon, Vegan Canape Party Charity Supper Club Menu Key: V = Vegetarian VG = Vegan GF = Gluten Free NF = Nut Free 2 Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp 3 WINTER DINNER PARTY Sustainable Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp (NF) or Roast Butternut Squash Salad, Chicory, Caramelized Onions (V, VG, GF, NF) - Coffee and Walnut Crusted Venison Loin, Beetroot Carpaccio, Jerusalem Artichoke Puree, Sherry Jus (GF) or V: Salt Baked Celeriac, Wild Mushrooms, Lentils, Walnuts & Goat’s Curd (V, GF, can be VG) - White Chocolate and Blood Orange Cheesecake, Ginger Crumb and Tuile (GF, NF) or Pear and Almond Frangipane Tart, Amaretto Ice Cream, Cherry Coulis (Can be GF) 4 Coffee Crusted Venison Loin, Beetroot Carpaccio, Jerusalem Artichoke Puree, Confit Artichokes, Sherry Jus 5 MEDITERRANEAN SUMMER FAMILY LUNCH Grilled Squid with Nduja, Cannellini Bean Puree, Lemon Samphire (NF) or Turmeric, Carrot and Pine Nut Fritters with Sumac Whipped Feta (V) - Pomegranate Glazed Pulled Lamb, Bulgur Tabbouleh, Roasted Red Pepper Hummus and Chickpea Za’atar Flatbreads (NF) or Salmon with Pine Nut, Feta Crust, Sweet Potato Puree, White Bean Pesto (GF) or Stuffed Aubergine with Bulgur Tabbouleh, Roasted Red Pepper Hummus, Chickpea Za’atar Flatbreads (V, VG, NF) - Spiced Custard Filo Parcels, Cardamom Ice Cream, Poached Fig in Lavender Honey, Pistachio Crumb (V) or Honey Cake, Orange Mascarpone, Honeycomb, Stem Ginger Ice Cream (V) 6 Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil 7 SPRING EVENING TASTING Gluten Free Braised Violet Artichoke, Cod Shavings, Dried Tomato, Chilli Olive Tapenade (NF, GF) - Grilled Asparagus, Truffle Goats Cheese Mousse, Wild Mushroom Pickle, Toasted Almonds (GF) - Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil (GF, NF) - Mint Pearl Barley Risotto, New Season Lamb Shank, Port Jus, Crispy Wild Garlic (NF, GF) - Deconstructed Lemon Meringue, Rhubarb Gel, Pine Nut Ice Cream (GF) 8 Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil 9 MID-SUMMER WEDDING BUFFET Canapes: Chorizo Manchego Croquettes, Chilli Jam, Roast Garlic Aioli (NF) Badargani: Aubergine Rolls with Walnut and Pomegranate (VG, GF) Rabbit Fritters, Black Olive and Pepper Tapenade (NF) Seabass Ceviche with Grapefruit, Mango, Chilli and Coriander Salsa (GF, NF) - Halloumi and Olive Bread (V, NF) - Harissa Chicken with Preserved Lemon, Apricots, Kalamata Olives (GF, NF) Seafood Paella (NF, GF) Butternut Squash, Chickpea Filo Pie with Spinach and Pine Nuts (VG) - Mejadra, Spiced Rice, Lentils and Crispy Onions (V, VG, GF, NF) Chargrilled Courgette and Rocket Salad with Mint, Lemon and Chilli (V, VG, GF, NF) Tomato Salad with Sumac Pickled Onions and Pine Nuts (V, VG, GF) Fried Polenta with Rosemary and Salt (V, VG, GF, NF) - Lemon Pistachio Individual Loaf Cakes with Pomegranate Drizzle (V) Cinnamon Pavlova with Summer Berries and Tahini Halva Cream (V, Can be VG without cream, NF, GF) 10 11 Glazed Aubergine Rolls, Herb Tahini, Toasted Almonds TASTES OF THE SEA Pescatarian Menu Bread with Whipped Seaweed Butter (VG, V, NF) - Tomato Essence Shot, Seeded Cracker and Whipped Ricotta (V, NF) - Courgette Flower, Whipped Salt Cod, Apple, Oyster Emulsion (NF) - Cucumber Mint Sorbet (VG, V, GF, NF) - Pan Fried Red Snapper, Squid Ink Linguine, Prawn Bisque, Courgette, Herb Oil and Seaweed Tuile (NF) - Chocolate Yoghurt Layered Mousse, Strawberry, Pistachio Crumb (V, GF) 12 Assiette of Rabbit: Tortellini, Ballotine, Crispy Confit Leg ITALIAN EXPERIENCE Rosemary Foccacia (VG, V, NF) Burrata with Red Pepper, Fresh Basil, Aged Balsamic (GF) Beef Carpaccio, Rocket, Parmagianan (GF, NF) Olive, Caper and Herb Stuffed Sardines with White Bean Salad (NF, GF) - Primmi: Ricotta Tortellini, Pea & Mint Puree, Lemon, Pecorino and Beurre Noisette (V, NF) Papperdelle with Slow Cooked Beef Ragu in Chianti and San Marzano Tomatoes (NF) Wild Mushroom Risotto with Truffle Oil (VG, V, NF, GF) Linguine con Vongole with Nduja and Squid Ink (NF) Secondi: Sea Bream Fillet with Tomato, Capers and Olive Salsa (NF, GF) Roasted Salt Cod with Bouillabaisse Sauce and Caramelised Baby Fennel (GF, NF) Rack of Lamb, Asparagus, Broad Beans, Celeriac Puree, Mint Salsa Verde Sicillian Rabbit Ballotine of Olives and Capers, Crispy Confit Rabbit Leg, Pea Puree Beef Sirloin, Borlotti Beans, Caramelized Shallot, Wild Rocket - Aubergine Ricotta Gnudi, Basil Pesto, Crispy Garlic, Charred Tomatoes (V, GF) Grilled Polenta, Asparagus, Peas, Grilled Courgette, Nasturtium (VG, GF, NF) - Espresso Pannacotta with Baileys Cream and Hazelnut Brittle (V, GF) Citrus Olive Oil Cake with Coconut Yoghurt Crème (VG, GF, NF) Plum and Blueberry Frangipane Tart AUTUMN AFTERNOON Vegan Harissa and Agave Glazed Aubergine, Tahini Dressing, Toasted Almonds and Pomegranate (VG, GF) or Stuffed Vine Leaves with Tomato Bulgur (VG, NF) - Chickpea and Apricot Tagine, Morrocan Wild Rice (VG, GF, NF) or Roast Baby Cauliflower in Baharat, Crispy Dukkah Chickpeas, Fennel Puree (VG, GF, NF) or Slow Cooked Aubergine, Tamarind, Roasted Onion, White Bean Puree (VG, GF, NF) - Rosewater, Cardamom Baklava with Pistachios, Orange Sorbet (VG, can be GF) or Chocolate Fudge Torte with Chocolate Sauce (VG, GF, NF) Canape Party Nibbles Selection of Dips with Chickpea Flatbreads: Spicy Walnut Muhammara, Baked Chickpeas & Pine Nut, Smoked Aubergine and Pomegranate, Mint Cucumber Yoghurt, Beetroot Homous with Za’atar Canapes Pea and Mint Filo Nests (VG, GF, NF) Parmesan Biscuit, Whipped Ricotta, Moonblush Tomato and Fresh Basil (V, NF) Honey Fig and Goats Cheese Puff Parcels (V, NF) Miso Aubergine, Pickled Ginger (VG, NF, GF) Tomato Essence Shots, Seeded Cracker (VG, NF) Crispy Prosciutto Cups, Asparagus, Soft Boiled Quails Egg, Hollandaise (NF, GF) Coconut Prawns, Keffir Lime Aioli (NF) Beetroot Cured Salmon on Pea Blini, Horseradish Crème Fraiche, Pickled Cucumber (NF) Cuttlefish Croquettes, Squid Ink Aioli (NF) Bowl Food Seabass Ceviche with Grapefruit, Mango, Chilli and Coriander Salsa (GF, NF) Salmon Cakes with Feta, White Bean Puree Harissa Chicken Skewers, Preserved Lemon and Cous Cous (GF, NF) Lamb Kofte, Braised Swiss Chard, Tahini Yoghurt and Buttered Pine Nuts (GF) Chipotle Pork Belly, Charred Pineapple Sambal (GF, NF) Dolmades: Stuffed Vine Leaves with Mint Yoghurt (V, NF, GF) Aubergine Rolls with Walnut and Pomegranate (VG, NF, GF) Polenta Cake, Gorgonzola and Wild Mushroom (V, NF, GF) Sweet Potato Gnocchi, Spring Greens and Hazelnut Beurre Noisette (V, NF) Sweet Tahini Halva Brownies (V, NF) Vegan Almond and Orange Polenta Cake with Coconut Yoghurt Crème (VG) Passionfruit Meringue Tarts (V, NF) Fig and Rosewater Semolina Cake (V, GF) Fig and Rosewater Semolina Cake 19 WINTER CHARITY SUPPER CLUB Sweet Potato and Goats Cheese Gallettes (V, NF) or Honey Roasted Carrots, Labneh, Pistachio Pesto (V, GF) - Pan Fried Harissa Mackerel, Blood Orange Wild Rice and Radish (GF, NF) or Beetroot Gnocchi, Gorgonzola, Walnuts and Sage Butter (V) or Pork Belly, Romesco Puree, Celeriac Fondant, Caramelized Quince (GF, NF) - Upside Down Orange Cake, Honeycomb, Mascarpone (NF) 20 21 Hot Small Plates 1. Harissa and Agave Glazed Aubergine with Tahini, Almonds and Pomegranate 12. Mussels stuffed with Pilaf Rice and (VG, GF) Pine Nuts (GF) 2. Cilbir: Turkish Poached Eggs with Chilli 13. Korean Fried Chicken Wings with Spicy Butter, Mint Yoghurt (V, GF, NF) Chilli Glaze (NF) 3. Turmeric, Carrot Fritters with Whipped Feta and Sumac (V) 14. Prawns with Chorizo, Chilli, Lemon and Parsley (NF, GF) 4. Chorizo Manchego Croquettes, Chilli Jam, Roast Garlic Aioli (NF) 15. Seared Scallops, Salsify, Blood Orange and Brown Shrimp (NF, GF) 5. Scorched Salmon, Charred Boy Choi, Cucumber Gel, Pickled Carrot and Daikon (NF, GF) 16. Hot Charred Tomatoes with Yoghurt (V, NF, GF) 6. Grilled Squid with Nduja, Cannellini Bean Puree, Lemon Samphire (NF) 17. Deep Fried Courgette Flower with 7. Violet Artichoke, Flaked Cod, Chilli Olive Walnuts, Honey (V) Tapenade, Sun Dried Tomato (NF, GF) 8. Dukkah Roasted Pumpkin, Chestnuts, 18. Salt Cod Tortellini with Mushroom Broth Radicchio, Sumac Yoghurt (V, GF) (NF, GF) 9. Olive, Caper and Herb Stuffed Sardines 19. Wild Mushroom Ragout with Soft Black with White Bean Salad (NF, GF) Polenta (NF, GF) 10. Rabbit Fritters, Black Olive and Pepper 20. Crispy Oysters with Vegetable Pickle and Tapenade (NF) Citrus Mayo (NF) 21. Chestnut Mushroom Carpaccio, 11. Sweet Potato and Goats Cheese Gallettes Caramelized Pear Puree, Broad Beans, (V, NF) Pears (VG, V, GF, NF) 22 Asparagus, Truffle Goats Cheese Mousse, Almonds, Black Truffle 23 Cold Small Plates 1. Selection of Dips: 10. Cured Mackerel, Pickled Cucumber Spicy Walnut Muhammara (VG, GF), Vermicelli, Apple Gel, Seaweed Crisp Baked Chickpeas & Pine Nut (V, GF), (NF) Smoked Aubergine and Pomegranate (VG, GF, NF) 11. Venison Carpaccio, Parsnip Puree, Baby Mint Cucumber Yoghurt (GF, NF) Beetroots (NF, GF) 2. Honey Roasted Carrots, Labneh, Pistachio 12. Badargani: Aubergine Rolls with Walnut Pesto (V, GF) and Pomegranate (VG, GF) 3. Dolmades: Stuffed Vine Leaves 13. Ricotta Dumplings with Yoghurt Sauce, (VG, NF) Chilli Butter and Pine Nuts (V) 4. Burrata with Pickled Endive, Anchovies 14. Curried Aubergine with Yoghurt and and
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