At Unique Bite, we’re passionate about creating food that’s fresh, seasonal, and full of flavor. We use vegetables and produce at their best throughout the year, with a strong focus on sustainability and sourcing from trusted local suppliers wherever possible. This means some dishes may change slightly depending on availability, but they’ll always be thoughtfully prepared.

The sample menus below are here to give you a flavor of what we offer, but they’re just a starting point. Whether you're after a relaxed, sharing-style meal or something more refined, we’re happy to adapt the service to suit your event.

Dietary requirements and allergens can be fully catered for — just let us know. If you have something specific in mind or want to work together to design something unique, we’d love to hear from you. The earlier you get in touch, the better we can plan and deliver something truly special.

MENUS

£45 per head

ASIAN FUSION 

Starter: Thai Fishcakes with Nam Jim Dressing

Mains:

Teriyaki Chicken Thighs with sesame greens & jasmine rice

Miso-Glazed Aubergine with soba noodles & crispy shallots

Dessert: Coconut Panna Cotta with mango & lime syrup

FRENCH-STYLE 

Starter: Goat’s Cheese Mousse with Beetroot & Walnut Salad

Mains:

Duck Confit with puy lentils & herb jus

Leek & Gruyère Tart with mustard dressing

Dessert: Chocolate Fondant with Crème Anglaise

MODERN ENGLISH 

Starter: Smoked Mackerel Pâté with Pickled Cucumber & Sourdough

Mains:

Slow-Roast Pork Shoulder with cider jus & mustard mash

Wild Garlic & Ricotta Stuffed Courgettes

Dessert: Rhubarb & Ginger Crumble with Vanilla Custard

£55 per head

ASIAN FUSION 

Starter: Satay Chicken with Sesame & Spring Onion

Mains:

Miso-Glazed Salmon with black rice & charred pak choi

Sweet Potato Rendang with toasted coconut & jasmine rice

Dessert: Mango Mousse with Coconut Crumb

FRENCH-STYLE

Starter: Duck Liver Parfait with Fig Jam & Brioche

Mains:

Roast Guinea Fowl with creamed leeks & pommes Anna

Wild Mushroom Fricassée with tarragon gnocchi

Dessert: Lemon Tart with Raspberry Coulis

MODERN ENGLISH 

Starter: Blue Cheese & Pear Salad with Toasted Walnuts

Mains:

Roast Cod with samphire, brown butter & new potatoes

Charred Broccoli & Cauliflower Steak with herb salsa verde

Dessert: Treacle Tart with Clotted Cream

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£65 per head

ASIAN FUSION

Starter: Beef Tataki with Ponzu & Daikon

Mains:

Sambal King Prawns with coconut rice & Thai slaw

Tofu Pad Thai with pickled vegetables

Dessert: Yuzu Cheesecake with Black Sesame Tuile

FRENCH-STYLE 

Starter: Crab & Fennel Salad with Lemon Aioli

Mains:

Herb-Crusted Lamb Rump with dauphinoise & red wine jus

Butternut Squash Galette with tarragon cream

Dessert: Mille Feuille with Strawberries & Vanilla Chantilly

MODERN ENGLISH

Starter: Chicken Terrine with Pickled Vegetables

Mains:

Roast Venison Loin with parsnip purée & blackberry jus

Barley & Root Vegetable Risotto

Dessert: Sticky Toffee Pudding with Butterscotch Sauce

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£75 per head

ASIAN FUSION

Starter: Crispy Duck salad with Hoisin Dressing

Mains:

Grilled Monkfish Tail with Thai basil curry & coconut rice

Agedashi Tofu with grilled mushrooms & daikon broth

Dessert: Pandan & Coconut Crème Brûlée

FRENCH-STYLE

Starter: Seared Scallops with Cauliflower Purée & Hazelnut Butter

Mains:

Roast Veal Loin with morel sauce & truffle pomme purée

Celeriac & Brie Pithivier with white wine cream

Dessert: Poached Pear in Red Wine with Spiced Biscuit Crumb

MODERN ENGLISH

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Starter: Pulled Pork Croquette with Apple Slaw

Mains:

Pan-Seared Sea Bass with fennel, dill cream & crushed potatoes

Stuffed Courgette Flowers with tomato & herb couscous

Dessert: Elderflower Panna Cotta with Berry Compote

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£85 per head

ASIAN FUSION

Starter: Chicken & Lemongrass Dumplings in Dashi Broth

Mains:

Chargrilled Lobster Tail with miso butter & udon stir-fry

Truffle & Shiitake Gyoza with soy foam

Dessert: Matcha Opera Cake with Yuzu Cream

FRENCH-STYLE 

Starter: King Prawns in Garlic & Pernod Cream

Mains:

Beef Fillet with foie gras, dauphinoise & truffle jus

Spinach & Wild Mushroom Vol-au-Vent with champagne velouté

Dessert: Chocolate Soufflé with Armagnac Ice Cream

MODERN ENGLISH

Starter: Lamb Shoulder Croquette with Minted Pea Purée

Mains:

Roast Turbot with cauliflower purée & caviar butter sauce

Beetroot Wellington with horseradish cream

Dessert: Burnt Honey Custard Tart with Almond Pastry

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Pricing Information

£300 labour fee per event

Menu price per head varies

Includes up to 10 guests with one chef

For more than 10 guests: +£300 for a second chef

Travel charged at 35p per mile or £30 if within 10 miles

Cutlery & plate hire added if not available at the address

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