These are sample menus only. Urban Cooking Collective creates individual menus for each client’s needs. Please contact us for pricing and bespoke menus. Thank you! x


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Corn and cheese empanadas with a smoked chilli dip
Roast cherry tomato tarte tatin with micro herb salad
Sweet potato, Kale and feta sesame balls
Savoury baklava with pistachios, walnuts, spices and goats curd and quince jelly
Quails eggs with dukkah and saffron mayo[/dropdown_box]

Sashimi kingfish, pickled cucumber and soy dressing
Deep fried school prawns with lime aioli and lemon wedges
Seared sashimi tuna crusted in black sesame seeds, served on green tea wasabi noodles
Seared scallop, caramelised chorizo, and green pea puree tart
Lime risotto cake with crab and mango salsa

Lamb and cherry kofta balls with mint yoghurt, tabouleh and pomegranate seeds
Sake seared Wagyu beef with wasabi mayonnaise and pickled ginger on cucumber
Pulled duck on Chinese spoons with whiskey and ginger dressing
Pulled pork, pink grapefruit, roasted peanuts and chilli on betel leaves
Chicken on lemongrass skewers with kaffir lime and fried chillies

Mini pistachio cannoli
Flourless chocolate brownies with salted caramel and chilli caramel hazelnuts
Mini Pav with berries and passion fruit
Lemon curd and lavender sugar tartlets
Raspberry mille-feuille with brandy crème patisserie
Shot glass tiramisu


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Mini Veg Mezze (dolmade, olives, spinach triangle, humus)
Grilled haloumi roast veg and baba ganoush sliders

Mini smoked salmon bagels with cream cheese, cornichons, capers, lemon and rocket
Hot smoked salmon and pickled cucumber slider
Herbed whiting fish fingers, citrus mayonnaise slider

Chicken hokkien noodle boxes
Mini Mezze (pistachio salami, cornichons, olives, lamb and spinach pastry mint yoghurt)
Mini Wagyu rump steak with Café de Paris butter slider
Slow cooked duck with spiced plum slider


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Seared sashimi tuna on wasabi green tea noodles and pickled ginger
Beetroot, goat’s cheese and green pea puree spoons (V, GF)
Seared scallops & crisp Jamón on a bed of cauliflower puree & baby herbs (GF)

Roasted tomato, caramelized onion and fetta tart with micro herb salad (V)
Seafood consommé with lobster ravioli and herbs fines

Slow cooked lamb with pistachio honey and fig dressing with fried vine leaves (GF)
Char-grilled Beef tenderloin, sautéed wild mushrooms, truffle poached Jerusalem artichoke, wilted spinach & Café de Paris butter (GF)
Wild mushroom risotto with macadamia gremolata
Mains include a selection of vegetables, side dishes and dinner rolls 

Dessert (choice of 2):
Lemon meringue and dark chocolate tarts
Coconut Panna Cotta with honey roasted figs
Cheese platter with 3 cheese quince paste and crackers

Petit fours and coffee:
Selection of chocolates and small biscuits served with tea and coffee


See Sample Menu

Mains (veggie options available for most dishes)
Slow Roasted Moroccan Lamb – with Cous cous, chick peas, mint, roasted sweet potatoes, fetta and yogurt dressing (on the side)
Chicken Hokkien Noodles – shredded chicken, Asian vegetables, tofu, sesame seeds Asian herbs and dressing
Seared Tuna nicoise- tomato, potato, green beans, olives, Spanish onion, capers, egg and vinaigrette (on the side)
Chorizo, sweet potato & mushroom stacks with a chilli & lemon dressing (on the side)
Syrian Lamb and sour cherry meatballs with tabouli and pomegranate molasses dressing

Accompaniments will be added to compliment you choice of mains
Basket of organic sourdough bread from Grain Bakery (olive oil and balsamic to serve)
Platter of roasted vegetables
Platter of mixed dips vegetables and cured meats
Green salad with shaved apples and Dijon dressing

Flourless Orange cake
Honey syrup cake with poached nectarines, pistachios and a rosewater Turkish delight ice cream
Flourless chocolate cake with raspberry cream


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