In The Frame Catering

The freshest sashimi grade tuna cut with precision, seasoned and seared on the grill then married up with a soy, honey and sesame glaze and served with cucumber noodles and pomegranate seeds.

Lovely spring dish! We make a ragu from slow cooked rabbit and, as with all our fresh pastas, the pappardelle is made from scratch using the yellowest yolks for a lovely vibrant yellow! These two marry together so well and (when available) the wild garlic finishes the dish perfectly!

This luxurious sharp yet ever so creamy lemon tart is a recipe taken from the 'River Café' collection. It’s very indulgent - using 7 lemons and 15 eggs per tart - but the result is incredible!!