Catering B2BCruise Ams 1
Catering B2BCruise Ams 1
Small, but fine bites selected for a party, drink or floating event. Intended as a snack item (not as a meal replacement suggestion). Indicated with (V) are vegetarian options.
Drink garnish, nuts & chips
- Dutch bitter garnish
- Oriental garnish (variation from rendang croquette, red curry croquette, mini spring roll V)
- Fresh mixed oriental nut mix V
- Deep fried tortillas with guacamole de piña V
Cold bites
- Crostini with tandori salmon and curd of cucumber
- Crostini with smoked tenderloin, fried capers, picalilly mayonnaise
- Beetroot wrap with chipotle humus, poached sweet pepper and walnut crumble V
- Wrap with grilled zucchini, pesto of peccorino and basil, rocket and roasted pine nuts V
- Wrap of carrot with humus of ras el hanout, haloumi cheese, apricots and mixed nuts V
Warm bites
- Deep fried vegetables gyoza with kimchee and koreaan soy garlic dip V
- Shrimp spring roll with yuzu misu dip
- Kebabs roasted chicken with black sesame, cucumber, tauge, coriander and teriyaki sauce
- Toasted foccaccia with mushrooms, truffle tapenade and mascarpone cream V
- Chinese steamed bun with vegetable filling and yellow sriracha sauce V
- French fries with black pepper sauce, grana padano cheese and kewpie mayonnaise V
Catering B2BCruise Ams 1
Our chef selected his favourite food items. Assuming 7 items per person, this meal is filled with V indicated his vegetarian options.
Cold finger food items
- Salad goi boi with pulled chicken, crabmeat, grapefruit, carrot, cucumber, tauge, mint, coriander, peanut, crispy onions (V possible)
- Bruschetta with tandori salmon, mayonnaise of seaweed and, curd of cucumber and borrage cress
- Bruschetta with smoked tenderloin, picalily, lavas mayonnaise and fried capers and caramelised pearl onion
- Bruschetta with burrata, basil pesto, cherry tomatoes salad and salted almonds V
- Harusame salad with fried tempeh, seaweed, bamboo, soy beans, tauge and goma sesame dressing V
- Thai rice noodle salad with prawns, edamame, mini lotus carrot, palm heart, red pepper, shiso purple, tom yum dressing
- Mini Tostada filled with litte gem, mixed bean salad, coriander, corn, lime, chiptole mayonnaise and accla cress
- Trio wrap: combination of beetroot wrap with chipotle humus, roasted sweet pepper and walnut crumble & wrap with grilled zucchini, pesto of peccorino and basil, rocket and roasted pine nuts & wrap of carrot with ras el hanout humus, haloumi cheese, apricots, mixed nuts V
- Chocolate mouse with cardamom yoghurt, armagnac plum compote and crispy cocoa V
Hot finger food items
- Yellow Bao with crispy chicken, kimchee and Korean soy garlic mayonnaise
- Orange Bao with peking duck, wasabi mayonnaise, crispy onions and sweet and sour cucumber
- Vega curry with palm heart, jackfruit, pumpkin and cashew nuts V
- Chicken curry with softly cooked chicken in lemongrass, bamboo, green beans, shi itake, red pepper and coriander
- Coconut lemongrass soup with fried prawns, shi itake, spring onion, edamame and coriander
- Cod with celeriac cream, beurre noissette & citrus, green asparagus tips and hazelnut crumble
- Rendang with white jasmine rice, soy beans, coconut cream and coriander
- Ravioli of ricotta spinach, burata, lukewarm anti boise, basil fried capers and lime and lemon grated and roasted pine nuts V
- Pastel de nata with lime cheesecake ice cream, crispy raspberry V
Chef’s favourites menu : 7 items
- Mini Tostada filled with litte gem, mixed bean salad, coriander, corn, lime, chiptole mayonnaise and accla cress
- Bruschetta with burrata, basil pesto, cherry tomatoes salad and salted almonds V
- Thai rice noodle salad with prawns, edamame, mini lotus carrot, palm heart, red pepper, shiso purple, tom yum dressing
- Ravioli of ricotta spinach, burrata, anti boise, basil fried capers and lime and lemon grated and roasted pine nuts V
- Cod with celeriac cream, beurre noissette & citrus, green asparagus tips and hazelnut crumble
- Orange bao with peking duck, wasabi mayonnaise, crispy onions and sweet and sour cucumber
- Chocolate mouse with cardamom yoghurt, armagnac plum compote and crispy cocoa V