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Our Menus

Here are this seasons menus, click to open the pdf.

Relish Canapes Autumn 2012 Relish Casual Dining 2012 Relish Dining Menu 2012 Relish Drinks Relish Kids 2012 Relish Bento Boxes
  • Avocado salsa in a soy wonton cup with preserved lemon and coriander
  • Truffle oil, rosemary and chèvre on focaccia orecchiette (v)
  • Roast beef with chimichurri and sweet potato mash in a mini Yorkshire pudding
  • Mini Momo with fresh tomato relish
  • Mushroom cups with lemon crème fraîche and herb jam
  • Goats cheese, rocket and baby onion terrine with chorizo
  • Osso bucco pies with pumpkin mash and gremolata
  • (Top) Smoked trout, chervil and Greek feta wrapped with thin herbed egg pancakes<br>(Bottom) Duck confit with apple, chive salsa in an aniseed shell
  • Tea smoked salmon homemade pumpernickel cup with soft cheese and preserved lemon gremolata
  • Foie gras sandwich with a quince, red wine reduction and apple sticks
  • Pork sausage and pinenut rolls
  • Smoked trout, chervil and Greek feta wrapped with thin herbed egg pancakes
  • Duck confit mini rye buttie with black bean relish, spring onion and cucumber
  • Chicken lollipops with Thai basil and Japanese plum paste
  • Black bean marinated buffalo mozzarella with coriander and chilli (v)
  • Thai style miang of chicken, pomelo, shallots, coriander, coconut, served in a chilli pepper crisp
  • Prawns on sugarcane with lemongrass dressing
  • Cognac chicken liver pate with marinated beetroot salsa
  • Marinated beef and soba noodle nori rolls with cucumber shallot and fresh horseradish
  • Goat’s cheese beignet with honey and truffle
  • White chocolate and thyme panna cotta in little cups (v)
  • Parmesan crème tartlet with zucchini carpaccio (boxed)
  • Mini boxed salad
  • Ratatouille tart of slow roasted vine tomatoes, roasted zucchini and eggplant, chargrilled peppers and lashings of fresh basil and parmesan shavings/
  • Tuna Niçoise with endive, tomato, organic egg, French bean and olive salsa
  • Prawn dumplings in a Tom Yum consume
  • Sesame crusted tuna, cherry tomatoes, water chestnut and ‘Bangkuang’ salad with ginger flower relish
  • Seared duck breast with Asian cabbage, shaved apple salad and star anise jus
  • Veal rack with mild chevre stuffed artichokes, caramelised garlic and niçoise jus
  • Cheeseboard
  • Mango cheesecake foam with ginger crumble and mango lolipop

The Kitchen:  128 2nd St. Sai Ying Pun
Enquiries:       3481-1924 // info@relish-kitchen.com

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Creative Catering Services in Hong Kong - Weddings, Private Functions, Receptions, and other Events.