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Salsa Rose

Catering company



Dairy Free




Gluten Free

About Salsa Rose

We are a small London based company who create magical catering, cocktails and more for events of all shapes and sizes. Salsa Rose focuses on simplicity and seasonality, championing local suppliers and celebrating great ingredients. We lov…

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Included with every booking

Top class suppliers

Bespoke service

Dedicated account manager

Cancellation policy

Monthly payment plans

Total financial security

Autumn Canapés and Bowls

CANAPES Jerusalem artichoke crisps with white bean and almond hummus, piment d’Espelettes (vg) - Mushroom croquetas with crispy sage and vegan mayo (vg) - Artichoke heart and harissa bruschetta with micro coriander (vg) - Toasted rye bread with kale pesto and quail’s eggs (v) - Leek and Manchego croquettes with herb aioli (v) - Beetroot tartlets with gorgonzola cream (v) - Deep fried gnocchi with aioli, manchego, crispy sage (v) - Rock oysters with mignonette dressing, fresh lemon and sea salt - Whipped cod’s roe on fire toasted sourdough fingers, borage flowers - Spicy crab tartlets with crème fraiche and dill - Hebridean peat smoked salmon with horseradish creme fraiche and fennel fronds - Mackerel tartar and avocado tartlets - Monkfish tempura, lemon mayo - Scottish lobster on brioche croutons, lemon and soft herbs - Smoked haddock quails egg scotch eggs with lemon mayo and chervil -- Fillet steak tartar ciabatta croutons BOWL FOOD Salsa Rose kale Caesar salad with sweet potato, quails eggs, ciabatta croutons and crispy cavolo nero (V) - Roasted cauliflower with pomegranate harissa, toasted macadamias, labneh (V) - Roast delica squash with slow cooked chickpeas, crispy sage, crispy kale, spicy parmesan pesto (V) - Cacio e pepe orzo with pecorino romano, parmesan, rainbow chard and shaved black truffle (V) - Moules mariniere with homemade garlic bread, parsley and watercress - Clams, slow cooked chickpeas, chilli, garlic, sea herbs - Crab risotto bowls with crème fraiche and soft herbs - Mini fish and chips with mushy peas and herby tartar sauce - Korean fried chicken with sesame lime mayo, spicy siracha, coriander and spring onions - Steak frites with horseradish crème fraiche and chimichurri

Autumn Cocktail Menu

Paloma Tequila Blanco, fresh pink grapefruit juice, agave syrup, lime juice, soda water - Hopped Grapefruit & Thyme G&T Gin, hopped grapefruit bitters, aromatic tonic water, grapefruit slice - Aperol Spritz Aperol, prosecco, soda water, orange - Bergamot Margarita Tequila, bergamot, Cointreau, fresh lemon and lime juice - Negroni Spagilato Campari, Cocchi rosa vermouth, Prosecco - Salsa Rose Negroni Pink peppercorn infused gin, vermouth de torrino, Campari, cherry bitters, orange oils

Autumn Wedding Menu - Sharing Platters

OPTION ONE Slow cooked, fire roasted lamb shanks with salsa verde, lamb and juniper jus Caramelised onion tart tartin (vg) Celeriac and sweet potato dauphinoise (v) Kale, rainbow chard and toasted almonds (vg) OPTION TWO Sirloin steaks with chimichurri Autumn squash, cavolo nero, shallot and manchego shortcrust pastry tart (v) Hasselback potatoes with autumn herbs (vg) Runner beans with olive oil and garlic (vg) OPTION THREE Fire smoked Scottish salmon sides with fennel tops, caper hollandaise Autumn heirloom tomato tart (v) Braised fennel with lemon and olive oil (vg) Warm heritage beetroots with soft herbs (vg) OPTION FOUR Monkfish and cockles with burnt lemon, capers and herbs Fire roasted celeriac with carrot top chimichurri (vg) Haricot beans with soft herbs, olive oil and rainbow chard (vg) Purple sprouting broccoli with toasted pine nuts, chilli and lemon (vg)

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