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Moving Venue Wedding Caterers 51°29’04.7"N 0°02’15.8"W MOVING VENUE WEDDING CATERERS WEDDING BROCHURE 51°29’04.7”N 0°02’15.8”W 0° Unit 10 Deptford Trading Estate Blackhorse Road London SE8 5HY 020 8691 6661 www.movingvenue.com [email protected] Instagram: movingvenue 0° 51°29’04.7"N 0°02’15.8"W MOVING VENUE WEDDING CATERERS Moving Venue presents a bespoke service which can provide everything you need for your special day. From finding the perfect venue to delivering exceptional catering, we can add the finishing touches that bring your day together and ensure that it runs seamlessly. Our team understands the importance of your wedding and will guide you through the planning process with as much or as little involvement as you need. We appreciate that planning a wedding is an exciting, challenging and often very emotional experience. That is why we believe it is vital to work with suppliers who do not just listen, but understand and more importantly care about the overall vision for your day. Everything from tastings, floristry, cakes, entertainment and wedding styling, we are the experts in our field and work with some of the best suppliers in the industry, ready to create the wedding of your dreams. 51°29'04.7"N 0°02'15.8"W VEGETARIAN VEGETARIAN Whipped goats curd 99 with beetroot sauce Melting cauliflower and white chocolate croquettes Smoked Applewood cheesecake with fig chutney White onion arancini floating on wheatgrass Sweet potato tortilla with Peruvian chimi- Black and blue cheese cubes churri Sweetcorn croquettes with coleslaw Celeriac brulée with caramelized red onion Pea and mint arancini pyramid COLD CANAPÉS 0° HOT CANAPÉS 0° MEAT MEAT Cured and smoked venison loin, sweet pickled Seared beef fillet with béarnaise sauce vegetables Asian pork with spring onion and chilli salsa Spiced duck, sweet potato crisp, pineapple caviar Mini venison pies Roast potato and beef striploin tagliata with Scrumpy braised pork belly skewers, sweet mustard horseradish meringue dip Grilled peppercorn chicken with lemon and lentil Fired Peruvian chicken skewer with chilli, toasted relish peanuts and green herb sauce Beef tartare, horseradish, crispy onion Char-grilled lamb fillet with salsa Verde FISH FISH Japanese tuna with avocado on rice paper Mussels with parsley and a parmesan sauce served in pipettes Spiced lobster with miso, tomatoes, coriander and rolled in nashi pear Burnt John Dory skewers, miso glaze, salted hazelnuts Salmon trio gateaux Thai fish cakes with sweet chilli Cumin and coriander tiger prawns with cucumber raita ‘Fish pie’ - steamed new potato, fish pie mix, brioche crust Tequila cured Scottish salmon loin, Oscietra caviar crème fraiche SPRING/SUMMER MENUS STARTERS 0° MAINS 0° Cured mackerel with apple blossom, Roast hake with leeks and wasabi Grilled breast of chicken with a basil, Sticky glazed beef short rib with potato dill cream, cucumber and baby shaved brioche and feta pudding, provençale fondant, charred romaine lettuce, beets Pea croquettes with sweet summer tomatoes and crisp pancetta cauliflower puree, english asparagus, peas jersey royals, beurre noisette toasted pistachio crumb and pan juices Buffalo mozzarella with a compliment mayo and pea shoot salad (v) Roast rump of lamb with spiced lamb of flavours (v) rillettes, roast aubergine, date puree, Cauliflower and blue cheese pithivier, Grilled pancetta salad with butternut fondant, red wine onions and ratatouille butter sauce, toasted Crispy smoked haddock risotto with butterscotch, apple and thyme madeira sauce hazelnuts (v) sweet corn cream, honey cured bacon and parsley Pork cheeks slowly braised in sherry Slow cooked shoulder of lamb in Spinach and ricotta gnocchi with broad served with pumpernickel, gruyère and a rosemary sauce with buttered bean pesto and baby spinach (v) Maple burnt onions with truffle radish chantenay carrots, mustard creamed potatoes, milk curd, leek ash and potatoes and charred leeks Pan-fried Mediterranean sea bass, watercress (v) Prawn cocktail with pickled prawns, hearts of palm beignets, warm salad cucumber and mango jelly and Roast fillet of Surrey Farms beef with of French beans, feves and tomberries Pressed ham hock terrine with fine sriracha sauce anchovy, tomato and garlic confit, and orange tarragon beurre blanc beans, crispy quail egg, pineapple bitter orange, summer greens and Asparagus tart with hen’s egg, wilted pickle and cheddar potato crisps (£5 sup) Poached South Coast Lemon Sole, spinach and ponzu dressing (v) purple potato, butter poached baby Confit duck croquettes with cherries, Aged beef fillet with barley, herb ash, vegetables, parsley crumbed salsify and Confit cod cheeks with apple, scraps almonds and roasted squash cream pickled mushrooms, chive cream and vermouth cream sauce and peas ox cheek bonbons (£5 sup) Golden cross goats cheese terrine with pickled watermelon, golden beetroot pesto and fermented honey vinegar dressing DESSERTS 0° 0° Passion fruit parfait wrapped in dark Sour cherry and dark chocolate dome chocolate sponge, praline royaltine with griottine cherries, sour cherry gel, crunch, passion gel and chocolate chocolate spiral and cocoa nib tuile meringues Vanilla set cheesecake with honeyed Scottish raspberry mousse on a light peaches, raspberry gel, salted honey vanilla sponge sprayed in white comb and raspberry crumb chocolate, with fresh raspberry, raspberry gel, pistachio brittle, Tangy lime curd tart topped with raspberry ripple ice cream and a coconut mousse dome, toasted pistachio financier coconut meringues, lime gel and stem ginger ice cream Orange compote topped with citrus curd, bucks fizz jelly and soaked Dark chocolate bombe with a blood sponge, garnished with orange crisp, orange centre, orange praline crunch, confit zest, blueberry sorbet and citrus blood orange segments Wild strawberry and white chocolate mousse finished in a pink crust, fraise de bois gel, red chocolate décor, strawberry sherbet and szechuan pepper ice cream AUTUMN/WINTER MENUS STARTERS 0° MAINS 0° Prawn and parsley terrine, dill cream, Crispy chicken, fennel jam, n’duja Sage-stuffed breast of chicken, Roasted black bass, shallot and roast grilled shrimp and kohlrabi salad mayonnaise, burnt cucumber with pancetta, roast Hispi cabbage, onion cauliflower puree, butternut squash and mustard dressing and bread sauce, parsley creamed roasted barley Salted hake fillet, caviar cream, sorrel potato and roast chicken gravy ash and purple potatoes Rabbit terrine, Jerusalem artichoke Slow cooked belly and roast fillet of and sweet bacon salad with rosemary Braised neck of lamb, Iman Bayaldi, pork, baby turnips, savoy cabbage, Gin-cured scorched salmon, spiced vinaigrette dulse spiced roast potatoes, roast apple and sage mash with peppercorn buttermilk, seaweed and carrot salad heritage carrots and red wine pickled sauce with a ginger and dashi sauce Salt-baked carrot, whipped curds, onions pickled baby carrots and saffron puffed Citrus breast of duck, spiced duck Chicken, goat’s cheese and duck rice crisps (v) Dry-aged fillet of beef, Pommes Anna, leg bonbon, mustard dauphinoise, terrine, beet salad, beet mayonnaise watercress, heritage radish and beets, parsnip cream, wilted greens and port and rye bread crumble Heritage beetroot salad, chamomile, shallot powder and port wine sauce reduction yoghurt, roasted onions, dill and walnut (£5 sup) Spicy fillet of beef salad, miso with honey dressing (v) Butter poached breast of corn-fed mushroom ketchup, rainbow radish, Roasted cutlet and slow-cooked chicken, herb crust, celery root cream, crispy enoki and hazelnuts Sweet parsnip croquettes, curry sauce, shoulder of lamb, red cabbage, sticky grilled leeks, roasted sweet potato and spinach and curry pickles (v) rosemary fondant potato and buttered kale shoots Pan-seared sea bass, smoked potato, greens confit red and yellow peppers and Aubergine tortellini, burnt aubergine green onion cream Slow-cooked feather blade of beef, cream, kale pesto, tenderstem broccoli corn three ways with glazed baby with chilli and toasted pine nuts (v) vegetables, thyme and garlic sauce Sweet potato and lentil cake, wild Tea-poached fillet of cod, carrot cream, mushroom crumble, grilled leeks, roast purple potato terrine, sauce vierge and tomato and beetroot sauce, shaved raw toasted hazelnuts vegetable and tarragon salad (v) DESSERTS 0° 0° Baked honeyed fig and almond tart, Blackberry compote on soaked vanilla toasted almond and panettone crouton sponge, cassis mousse, cassis foam and with burnt orange and milk ice cream warm chocolate madeleine Carrot and walnut cake, rose cream Coffee brûlée, mascarpone ice cream, frosting, cinnamon ice cream, nut chocolate coffee crumb and amaretto cluster and carrot string crunch Pecan treacle tart with a Malden sea Hot peanut butter fondant, salted salt crust and clotted cream ice cream brittle and passion fruit sorbet Panettone and cranberry jam pudding, Vanilla cheesecake, mulled wine cranberry gel, speculoos tuille and poached pear, cinnamon crumb, port spiced ice cream reduction and salted honey comb Dark chocolate bombe filled with blood Rosemary panna cotta, salted caramel orange jelly and hazelnut praline, calvados sauce, caramelized apple blood orange gel and a chocolate balls, green apple purée, apple crisp spiral cream and Madagascan vanilla ice EVENING 0° 0° BBQ pork belly with gem and spring Selection of Italian charcuterie onion Korean chilli miso sauce served Includes salami, parma ham, prosciutto in steamed buns and pancetta served with artisan breads,olives and sundried tomatoes Mac and cheese with
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