Barraud has catered for this family since their daughter's birth and to be responsible for her Bat Mitzvah was indeed an honour. Over many years of working together we have come to treasure this special relationship, personal and professional, and we value the trust placed in us for their important family occasion.
Hot Amuse-Gueule
- Fish corn dogs with red pepper mayonnaise
Wild mushroom polenta cakes with orange marmalade roast squab
Middle-eastern lamb ‘piggies’ with fruit and mustard yoghurt
Cold Amuse-Gueule
- Pea gazpacho with apple yoghurt
Spiced Foie gras crème brulée with pineapple salad
Tuna tartare in nori cups with yuzu-lime crème fraîche
Formal Dinner
- Romaine, olives and red pepper salad with carrot mousse — pickled orange-ginger-carrot vinaigrette
- Grilled flank steak on Yukon potatoes, asparagus and morels with Béarnaise mousseline
Dessert Buffet
- Ice Cream Sundae Bar: Vanilla, chocolate and berry ice creams with Gummy Bears, M&Ms, caramel popcorn, apple oat crumble, chocolate sauce, lemon-poached pears
Chocolate brownies
Gingered carrot cupcakes with cream cheese mousse
Selection of cookies
Coffee, de-caffeinated coffee, teas, tisanes
Featured Cocktails
- Summer Cocktail: Orange vodka, orange juice, pineapple juice, cranberry juice, 7 Up
Alco-free Cinderella Fruit Cocktail: pineapple juice, orange juice, lemon juice, club soda
- Event Design: James Abel Events
Photography: JJ Ignotz Photography
Food Photography: John Chalkley
