A Christmas party that doesn't break the bank is Rare...
With our help your Thanksgiving, Christmas & New Year celebrations can be luxurious without being extravagant.
SEASONAL MENUS
Winter Canapes start at £12/head.
Subtsantial Canapes & bowl food from £16/head.
Lunch menus from £20/head.
Dinner & evening buffet menus starting from £25/head.
For larger parties a Jamon station can provide a real sense of theatre and represents great value for money.
One of our charming & knowledgeable Spanish ham carvers will slice a deliciously marbled, acorn-fed Iberico black foot ham onto olive wood boards. We accompany this with Guindilla chillis, crunchy sharp cornichons, juicy caperberries, plump La Reina oilves spicy mini chorizo & morcilla and fresh marinated boquerones anchovies. Wash it down with a dry, nutty Sherry or a festive glass of organic Cava.
Combine it with a seafood bar & our fabulous oyster boys who'll circulate amongst the guests and shuck to order from their traditional wicker trays.
Rare can cook-up a crunch and keep you in credit.
Warm your cockles with Winter cocktails served from our new light bar:
As well as your food & drink let us help you with your event styling, staff, entertainment & venue too. We have fantastic relationships with some of the most stunning & exclusive venues.
Book by 5pm on November 30th & qualify for a discount.
At the heart of your event, we'll combine the best seasonal ingredients which we weave into delicious & beautiful bespoke menus.
| SEASONAL MENUS
Winter Canapes
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Expresso cups of mussel & saffron soup
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Arancini of wild mushroom & truffle with buffalo mozzarella (v)
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Aylesbury duck skewers with ras el hanout, rose petal & pomegranate
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Mini venison burgers with lambs lettuce & redcurrant sauce
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Mini rosemary foccacia, buffalo mozzarella & semi roast tomato & pepper (v)
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Black olive tartlet with smoky baba ganoush & imam bayildi (v)
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Cumbrian wild boar prosciutto black fig & mostarda di frutta on mini rosemary crostini
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Mini chorizo piccante with roast pepper salsa
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Queen scallops with cauliflower cream & morcilla
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Wild signal crayfish "cocktail"
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Saddle of hare wrapped in Peter Gott's wild boar pancetta elderberry jus on thyme rosti
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Gott's wild boar belly slow roasted in fennel & sherry with apple & crab apple sauce & crackling
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Smoked eel fishfingers with horseradish cream
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Home cured organic Scottish salmon on potato drop scone with lemon crème fraiche & wild wood sorrel
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Quails egg Florentine on baby English muffins (v) or quails egg Benedict with Cumberland gammon ham & hollandaise sauce
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Little venison puff pastry pies
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Walnut scone, organic Dolcelatte cheese & ripe doyenne de comice pear (v)
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Wild damson crumble & clotted cream (v)
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Pigeon breast with wild bittercress in walnut & Pedro Ximenes vinegar on a sweetcorn fritter
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Zucchini ribbon with minted goats cheese, chilli & wild rocket
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Mini brioche with creamed girolles & tarragon (v)
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Duck liver parfait in a little brioche with fig chutney
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Bruschetta of crushed minted broad bean with Fiore sardo shortbread
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Crisp cones of crab with avocado & chive
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Slow braised shin of beef with a little herb & onion dumpling
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Sardine escabeche with organic shaved red onion, sultana & pine nuts
Beef tartare with quail egg yolk in a brioche -
Mini Christmas dinners -roast goose, chestnut stuffing & cranberry sauce bound in Peter Gott's wild boar panchetta
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Mini stollen
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Iced & chocolate pfeffernussen
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Baby mince pies with rum cream
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Mini Christmas pudding ice cream cones
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Glasses of Oloroso sherry trifle
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Little scones with blackberry jam & clotted cream
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Substantial Canapes, Lunch Menus, Dinner & Evening Buffet
Organic artisan breads
Starter ideas: -
Home cured organic salmon with potato pancake, lemon crème fraiche & wild wood sorrel
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Aylesbury duck breast in ras el hanout with Winter leaves & pomegranate molasses
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Jerusalem artichoke veloute with white truffle oil & artichoke beignets
Choose from:
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7-hour braised lamb fondant
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Fennel roast suckling pig porchetta & mostarda di frutta
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Ballotine of organic Kelly bronze turkey with Sillfield farm sausage & Egremont russet chestnut stuffing
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Roast pear & Roquefort tartlet (v)
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Goat's cheese & roast pumpkin lasagna (v)
With
Duck fat roast potatoes
Purple sprouting broccoli & shaved Lancashire cheese
Chestnut honey roast parsnips
Chantenay carrots in tarragon butter
Pudding choices:
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Blackberry & apple crumble with clotted cream
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Tart tatin with fig ice cream
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Christmas pudding with spiced rum crème Anglaise
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Tipsy teacup trifle
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Montgomery's cheddar rarebit with crab apple and chilli jelly
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Winter Warmers
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Hot spiced organic cider or perry
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Fig & clementine sour- Belvedere pomarancza shaken with fig liqueur, cinammon sugar, leafy organic lemons & fresh squeezed clementine
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Jamaican ginger cake-Spiced rum, vanilla, lime juice & gingerbread syrup with organic ginger beer top
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Rhubarb crumble
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Tanqueray's gin with a dash of cherry, laced with rhubarb preserve & served warm with amaretto crumbs
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Ginger mojo
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fresh root ginger muddled with 5 year old Havana Club rum lime wedges, mint leaves & dark sugar, over crushed ice & organic ginger beer top
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Chocolate martinis- Bourbon vanilla infused vodka & crème de cacao with dulce de leche & Enrico Rovira chocolate truffle
Alcohol-free
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Mulled winter berries -just like mulled wine, without the alcohol, for "pure" indulgence
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Spiced organic Pear or coxes apple juice served warm
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Lemongrass lime & ginger mules
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Blood orange & ginger marmalade fizz
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Blackberry & apple presse
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Green & ethical events are a speciality.
Call us to discuss a tailored proposal on: 020 7428 0313
Booking enquiry form:
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