Menus - Fusion Cuisine Catering
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All the menus are tailored made.

What does it mean in practise, is that if you wish to have a … you want it- you have it

Salads
Crispy duck salad with pomelo, pine nut and shallot and chilli garlic sauce
Duck & watermelon crispy duck, watermelon, cashew nuts, mint, Thai basil
Chanterelle mushroom with lily bulb and almond
Green papaya, crispy tofu, pomegranate somtam, roasted cashew nuts

Starters
Meat
Succulent chicken skewers served with chunky peanut satay sauce served with zippy Thai mango & chilli relish.
Silky smooth black cod marinated with spicy miso. Served with pickled ginger stem & juicy lime
Black truffle roast duck with tea plant mushroom with gai lan, lily bulb and macadamia nut
Prawn spring roll coated in white sesame seeds, with a tomato salsa
Veg:
Cherry tomatoes marinated in ginger, chilli and shallots crowned with an avocado flower
Baked fresh shiitake, potato edamame dumpling, Szechuan peppercorn sauce, toasted pine nuts
Vegetarian spring roll

Sea Food:

Crispy soft shell crab served with yuzu lemon glaze

Pan seared jumbo sea scallops

Crispy octopus with assorted tempura

beef dish

Main Courses:
Meat:
Pan-fried red snapper, Malaysian sambal sauce, squid ink linguine
Giant prawns red Thai curry, rum and coconut cream | crispy bok choy and boniato chips
Thailand’s famous green chicken curry with red peppers, aubergines, bamboo shoots and sweet basil

Veg:
Creamy coconut curry with butternut squash, and selected fresh seasonal vegetables, garnished with sprigs of coriander, red chilli & crispy shallots.
Gently fried aubergine in a more-ish hot & spicy sauce, with pinyin (“cloud ear” similar to a black mushroom).
Stir-fry lotus root, asparagus and lily bulb
Monk’s vegetables in taro dome with lily flower, water chestnut, black fungus and lotus root
Stir-fry in Szechuan sauce with Thai asparagus, yam bean, shimeji mushroom and Morinaga toffu

Sides:
Broad rice noodle sautéed with chili sweet soy sauce, basil, tomato, pepper, onion, bean sprouts and lime juice.
Coconut rice
Bok choy with toasted garlic
Indian pancakes
Yuca mojo fries

vanilla bunches

Dessert:

Green tea and pistachio parfait
Chocolate and chilli cheese cake
Tamarind sorbet
Mango ice-cream
Fried Sesame and Banana Balls
Malaysian Pancake filled with Peanut and Corn Jam
Tapioca and Coconut Milk Cake
Grated Coconut with Palm Sugar wrapped in Pandan Flavored Skin
Grilled glutinous Rice in Banana Leaves filled with spicy flavored grated Coconut
Red Bean, Coconut and Grass Jelly dessert drink
Egg Custard Tart
Creamy coconut creme brulee with a sweet strawberry & lemongrass syrup and delicate raspberry jelly pieces
Chocolate and chilli cheese cake
Steam taro and black rice pudding; mango ice cream
Tom yum brulee
Selection of ice cream or granitas
Lychee & ginger ice-cream.
Coconut & jackfruit ice-cream.
Lemongrass, honey, and lime sorbet

finger food on plates

Other Ideas:

Salads:

A light & tasty cold Tofu salad with Smoked Bonito Flakes, fresh grated Ginger, & Ponzu Dressing.

Succulent Chicken skewers served with chunky Peanut satay Sauce served with zippy Thai Mango & Chilli relish.

Crispy Silky Tofu

Crispy Soft Shell Crab With herbs & Vietnamese dressing

Sushi Deluxe

Green papaya, Crispy tofu, Pomegranate somtam, roasted Cashew Nuts

Goat Cheese parcels, toasted Sesame, Red Onion compote; Walnuts salad and Lime dressing

Tomato & Avocado Salad

Cherry Tomatoes marinated in ginger, Chilli and Shallots crowned with an Avocado flower

Scallop Tartare

Freshly diced juicy scallops, dressed with citrus flavours of ponzu, aijiso & yuzu.

Shallot relish

Seared tuna sashimi

Succulent slices of fresh tuna served on a shoestring daikon salad.

Fresh cut Salmon, Sushi Gari, wasabi paste, rock chives and Shiso Cress.

Fusion Cuisine Catering – bringing the world to your table.

…And some more:

Hosomaki (V)thai food

Japanese pickled Cucumber wrapped and rolled in Sushi Rice, Nori, Chives & spicy Shichimi Pepper.

Soft Shell Crab Maki Rolls

Crispy Soft Shell Crab, creamy chilli mayonnaise, rolled with velvety Avocado and Chives

Tuna Maki

Fresh sliced tender? Tuna with smooth Avocado, Soft Shell Crab, Sesame Seeds & Sushi.

Vegetable Uramaki

Crisp Avocado & Cucumber wrapped and rolled in Sushi Rice, Nori, Chives & Sesame Seeds.

Seared Salmon Maki

Baked Fresh Shitake, Potato Edamame Dumpling, Szechuan Peppercorn Sauce, Toasted Pine Nuts

Fresh Leaves with Shiso Dressing

Crispy Squid garlic chips, fresh chilli, shallots served with adjud sauce on the side

topped with chilli jam, fresh chillies and coriander chinese ingredients

Duck & Watermelon crispy duck, watermelon, cashew nuts, mint, Thai basil

Chicken Gyoza pan fried Japanese dumpling

Green
papaya, crispy tofu and pomegranate somtam with roasted cashew nuts

Fresh sliced salmon lightly blow-torched, laid over sushi rice & nori with a melting middle of soft avocado, cucumber & cream cheese.

Scallop Gunkan

Fresh scallops steeped in mirin, kizami wasabi, yuzu & miso wrapped in nori. Gunkan

Seafood Gyozacourgettes

3 Delicious morsels of velvety cod and prawn, served with a zesty yuzu dressing

Silky smooth black cod marinated with spicy miso. Served with pickled ginger stem & juicy lime

Slices of fresh sashimi nestled amongst mixed salad leaves with tangy wasabi yuzu dressing, sushi gari & pickles.

Ginger based mustard vinaigrette.

Crispy duck salad with pomelo, pine nut and shallot and chilli garlic sauce

Tuna tartare, picadillo-style, on crispy wontons | black currants, almonds and coconut | soy-lime vinaigrette

BBQ wings marinated with lemongrass, garlic, turmeric and chili powder.

Chanterelle mushroom with lily bulb and almond

Scallop with Hakka sauce and Red Tobiko Caviar

Black truffle roast duck with tea plant mushroom with gai lan, lily bulb and macadamia nut

Seared scallop, pancetta, apple salad

Cherry tomatoes and dressed with lime juice, chillies, garlic, and Thai herbs.

Prawn Spring Roll coated in white sesame seeds, with a tomato salsa

Avocado & Sweet Potato (v) with orange ponzu

Dressing of lemon juice, chillies, and toasted sesame seed oil.

Soup:

Korean Grilled Beef & Noodle Soup

Udon Noodles in Miso Broththai ingredients

Fresh selection of seafood served in a lime & lemongrass scented broth with ramen noodles.

Miso Soup

Traditional Japanese soup with spring onion, seaweed & tofu, served in a bowl to sip from.

Royal sweetcorn soup

King prawns, Thai red shallots, cherry tomatoes, and oyster mushrooms in a spicy soup flavoured with galangal, kaffir lime leaves, lemongrass, and chilli-jam.

Same as above but with chicken instead of prawns.OLYMPUS DIGITAL CAMERA

Sliced free-range chicken breasts, Thai red shallots, cherry tomatoes, and oyster mushrooms in a spicy coconut soup flavoured with galangal, kaffir lime leaves, and lemongrass.

A hot and sour soup of fish and mixed vegetables in a stock flavoured with tamarind, fresh red chillies, Thai red shallots, and Thai wild ginger.

An old-school Thai soup of king prawns, courgettes, mushrooms, pumpkin, and Thai lemon basil in stock flavoured with white peppercorns, Thai wild ginger, Thai red shallots, coriander roots, and smoked mackerel.

Soup with chicken, shiitake and pomelo (or limone), shimeji mushroom and fresh leek

Seafood Udon Noodle Soup

Mixed vegetable soup with wonton crisps

Shrimp & Veg good soup

Sweet basil and spring onion

Malaysian Curry Noodle Soup

Clams and vegetables Thai soup

With home made tofu, chilli and black bean sauce

Thai style lemongrass soup with prawns

Prawn Hot and sour soup with lemongrass, galangal, lime leaves and touch of chilli paste

Chicken Coconut soup flavoured with kaffir lime leaves and galangal

…And a bit more:

Main Courses (and Side Dishes):

Broad rice noodle sautéed with chili sweet soy sauce, basil, tomato, pepper, onion, bean sprouts and lime juice.

Wasabi potato salad

Spiced lamb neck fillet, tamarind, sweet potato mascarpone

Chilean seabass marinated with sweet plum miso and cooked in a hoba leaf

Grilled free-range chicken thighs and drumsticks marinated with garlic, lemongrass, and kaffir lime leaves.

Organic Rack of Lamb breaded with oriental herbs and an Asian dressing

Rice noodles with seasonal vegetables

With chicken or king prawns

Beef Bulgogi fillet of beef with Japanese chive mash

Rice noodles with seasonal vegetables

Prawn Tempura with orange ponzu

Grilled satay duck breast, almond butter, crispy lemongrass

Grilled chicken thigh green curry, asparagus, butternut squash

Pan-fried red snapper, Malaysian sambal sauce, squid ink linguine

Roasted monk fish, spinach & ricotta ravioloni, mango puree red curry

Grilled tofu and butternut squash green curry Indian spices

Giant prawns red Thai curry, rum and coconut cream | crispy bok choy and boniato chips

King prawns green curry, asparagus, butternut squash

Duck confit salad in Laotian style laab (salad with herbs and sprinkled roasted rice)

Sizzling beef sirloin in a hot plate with sliced onion, fresh green peppercorns, krachai (wild ginger)

Braised pork belly with fresh sugar cane, sham mash potato, red onion compote

Melt-in-the-mouth tofu with spring onion, daikon and juicy shiitake mushrooms.

Lightly battered crispy vegetable mixed tempura, served with a tempura dipping sauce.

Flavoursome fillet of salmon marinated in yuzu & wasabi spiced miso, served on a piquant pickled salad.

Tender udon noodles with stir fried crunchy greens in a light miso & ginger broth.

Traditional South-East Asian curry. Zingy lemongrass & ginger complement savoury beef with a torrent of chilli, creamy coconut milk & tamarind

Creamy coconut curry with butternut squash, and selected fresh seasonal vegetables, garnished with sprigs of coriander, red chilli & crispy shallots.

Slow braised tender pork neck served with confit of apple, spicy chocolate sauce, red wine reduction, & crushed wasabi peas. Irresistible

Gently fried aubergine in a more-ish hot & spicy sauce, with pinyin (“cloud ear” similar to a black mushroom).

Crispy chinese leaf, carrot, spring onion and fresh Fuji apple in a sweet but sharp ginger and sake dressing.

Roasted silver cod with Champagne and honey curry dishes

Sweet and sour pork with pomegranate

Wagyu beef in spicy Szechuan sauce

Hand cut potato chips sprinkled with masala

Mix salad with house dressing and toasted sesame seeds

Sweet potato mash with spring onion

Stir fried halloumi cheese with chilli and spring onion

Mongolian style lamb chop

Spicy venison stir-fry

Stir-fry lotus root, asparagus and lily bulb v

Three style mushroom stir-fry v

Monk’s vegetables in taro dome with lily flower, water chestnut, black fungus and lotus root

Stir-fry in Szechuan sauce with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu

Stir fried fresh aubergines with basil in light soy sauce

Deep fried breaded juicy chicken glazed with an orange teriyaki sauce

Thailand’s famous green chicken curry with red peppers, aubergines, bamboo shoots and sweet basil

Outdoor-Reared pork

Chicken stir-fried with cashew nuts, onions, and dried chillies in light soy sauce

Bangkok ‘s famous red Roast Duck curry with sweet basil, pineapple, cherry tomatoes and grapes

Beef Rendang – A classic Malay beef curry slowly cooked with spices

Jalapeno and Yuzu Dressing, Mackerel

Bok Choy with Toasted Garlic

Shanghai Noodles

Plantain Fried Rice with Avocado Salad

Tofu stir-fried with minced pork, bean sprouts, garlic, chillies, and spring-onions.

Edamame (or broad beans, fava beans)

Served with yuzu lemon glazehalibut roast

Lemongrass Grilled Wings

Broiled marinated black cod in yuzu miso flavor.

Served with ponzu chili radish.

Grilled chicken strips over mixed greens served with mango sauce.

Octopus Salad Sliced octopus over mixed greens with spicy onion dressing

Tuna, salmon and mango over mixed green with kiwi dressing.

Still Can’t Decide?