Champagne and Canapes

Champagne and Canapes from the Secret Restaurant

Download a hard copy of the Secret Restaurant Hamper Menu here.

For something special on exclusive charters we highly recommend a Secret Restaurant Champagne and Canape Hamper.  The hamper will be delivered the yacht before you embark, to ensure the champagne is chilled

S/V Psyche, Brighton Marina, West Jetty, Brighton, BN2 5UP.

T 07986 541894  e: nicola@thesecretrestaurant.co.uk

UTR: 7869287566

Cold canapés, shots and mini desserts

(there are more where these came from....if you’d like more choice or can’t find something you particularly want, just let us know!)

The price below include the food and all the service equipment. We base the canapés on an average one and a half of each type for each person. With the shots and desserts, we will cater for one per person. Please add vat.

Choose 6 - £8 per head

Choose 7 - £9 per head

Choose 8 - £10 per head....etc

If you require staff, we can bring along any number of professional hospitality staff to work at your event, however large or small. We charge £10 per hour per staff member.

Champagne (to accompany the above): (price per bottle = 6 glasses)

Taittinger              £35.00

Henry Harlin         £22.00

Prosecco               £16.00

Secret Restaurant Champagne hamper (Price shown for 10 pax)

(Includes 4 bottles Champagne/ Prosecco and eight types of canapé)

Taittinger hamper              £240.00

1. H. Harlin hamper                 £188.00

Prosecco hamper                £164.00

Canapes

M

Seared Carpaccio of beef fillet, rolled around baby red chard and caper horseradish

Spanish tortilla, layered with fois gras and chicken liver parfait and coated in almond dust

Tall cucumber cups filled with aged stilton mousse, chervil and a pancetta shard

Mini croque monsieur with oak smoked ham and Orkney cheddar

Confit duck pancake with hoisin

Chicken satay with peanut chilli dip

Cumberland sausage and mustard mash

Corn bread with smoked chicken and mango

Pepperdew chilli with goat cheese cream and chorizo

Charantais melon with parma ham

Medjool dates stuffed with cream cheese and wrapped in Parma ham

Char-grilled lamb fillet with mint

Harissa and lemon chicken brochette

Ham hock with rose apricot and red onion

F

Butterfly prawns and three dipping sauces

Salmon and lemon mousse and dill in a cucumber cup

Lime marinated swordfish brochette

Creamy smoked haddock on black pudding tortilla and spring onion

Tuna ceviche and green bean in nori seaweed

Smoked salmon, pickled ginger and cucumber wasabi ‘sushi’

Lime and crab muffin

Dill marinated salmon brochette

Japanese cured salmon on a coriander pancake and wasabi jelly

Deep fried pork and prawn wonton with black bean sauce

V

Parmesan and rosemary shortbread with English goat’s cheese and a hot pepperdew chilli salsa

Feta, pesto and sundried tomato skewer with fresh basil

Raspberry shallots and tarragon feta with black grapes in a filo basket

Parcels of sweet onions with quail egg and lemon mayo

Creamed roast onion choux buns

Red pepper mousse and sweet roasted onion in a filo basket

Pepperdew chilli with smoked paprika and pepper mousse

Beetroot Aranccini  with rustique camembert

Black bean falafel with a red pepper and chilli dipping sauce

Waldorf with manchego on walnut bread and membrillo

Shots

Gazpacho with basil and lemon sorbet

Watercress soup

Chilled cucumber soup

Ajo Blanco with fino sherry

Tom yum soup with enoki mushroom and smoked tofu

Thai broth with seafood

Jerusalem artichoke and roast garlic soup

Sweets

Baked dark chocolate and cointreau tart

Glasses of banoffee pie

White chocolate cheesecake with strawberry

Rhubarb choux buns with white chocolate

Pear and fig frangipane soaked in sloe gin