An Easter Themed Menu on The Cutty Sark

create food & party design recently hosted 150 guests on board the Cutty Sark in Greenwich for a four course dinner with a particularly Easter theme.

The menu consisted of a starter of saffron, beetroot and parsley-infused quail's eggs with accompanying dipping sauces, served in an egg box. The dish also included quail served three ways, with a saffron-stuffed quail's leg, quail ballotine and a quail and parsley kiev, served alongside soft boiled scotch quail's egg.

 

The main course featured milk-fed leg of lamb followed with wild garlic gnocchi, broad beans and beetroot purée. Dessert was inspired by the Cutty Sark's tea clipper history, and consisted of a vanilla custard and rhubarb panna cotta, as well as hibiscus tea served in glass teapots.

 

For further photos of the event please click here.

The Create Venue Dinner 2014

Tonight is one of our favourite nights of the year where we welcome over 140 of our venue clients to an exclusive dinner at a London venue. This year, the dinner is being held in none other than Cutty Sark, the beautiful Clipper ship on the Greenwich shore line.

Guests have arrived, and below the bronze hull of the ship are being served a selection of our Spring Summer 2014 canapés...

WARM 

 warm oxford blue doughnuts (v) 

topped with cherry curd and baby watercress 

COLD

 “cheese and pineapple” (v) 

Golden Cross goats cheese panacotta topped with pineapple jelly, pineapple crisp and honey cress.

 cucumber pickle cured scallop 

with dill cream, dill oil and cucumber caviar 

charred sirloin of british beef on anya potato fondant 

topped with samphire pesto, sour cream and baby rocket