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Gourmet Food - Finest Wines - Exquisite Service
Delicious food, beautifully presented and served to you "Silver Service" style, with as much or as little formality as preferred. Our choice of menu options are far too great to include here. After listening to your personal tastes and preferences we will happily design a choice of menu's to suit the nature of your specific event and to meet your allocated budget. |
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At Epic Food Events we have the experience and expertise to serve multi-course gourmet meals to any number of guests quickly and efficiently, ensuring that the last served meal is as appetising as the first. Whilst in the case of events for very large numbers this is a mammoth undertaking in terms of logistics, management and teamwork, our speciality is making it look to your guests as if it is a simple, straight forward operation as we strive to maintain the highest standards of service at all times. |
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Once you have commissioned us as the caterer for your event we will allocate as much time as is necessary to discuss the details of your requirements, attending meetings and preparing food tastings, as appropriate. We will also propose a selection of wines, liqueurs, Champagnes , etc for your consideration. |
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Fine Dining
In the Comfort of your Own Home!
Dine at leisure with your friends, family or for business. Whether a special occasion or just to pamper yourself, why not allow our chefs and service staff to create a culinary masterpiece in your own kitchen!
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Starters |
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Spicy chicken satay on a noodle salad with a peanut dressing. |
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Roasted duck and orange salad, topped with balsamic beetroot and olive oil. |
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Duck liver pate served with red onion marmalade and Melba toast. |
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Buck wheat blinis with smoked salmon on a beetroot, orange, chive and sour Cream salad |
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Quenelles of chicken liver parfait on a baby leaf salad and finished with roasted cherry tomato and olive oil. |
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Main Courses |
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Chicken supreme baked in Noilly Prat with oyster mushrooms, cream and asparagus tips. |
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Duck leg comfit with a caramelized orange and Grand Marnier sauce. |
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Roasted Mediterranean vegetable Tianne with a basil and tomato sauce. |
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Asparagus and oyster mushrooms in a Noll Pratt cream sauce. |
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Blue cheese, sun blushed tomato and leek filo tart. |
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Peppered cod steak, baked with a sun dried tomato, dill cream sauce. |
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Garlic crusted sea bass fillet pan fried with a rosemary beurre blanc sauce. |
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Desserts |
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Crepe filled with warm apple and Calvados compote, topped with caramelized orange sauce and finished with vanilla pod ice cream. |
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Crepe filled with fresh strawberries and Grand Marnier crème Chantilly , finished with white and dark chocolate sauces. |
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Hazelnut short bread layered with clotted cream and fresh raspberries with raspberry sauce |
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White Chocolate and raspberry and grand Marnier Tiramisu with dark chocolate sauce |
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French chocolate torte with caramelized oranges and crème Anglaise sauce |
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