Some examples from our menus...

Appetisers

Bombetta pugliese

Grilled parcels of a mix of sheep cheeses & fresh herbs wrapped in our dry cured shoulder bacon served in a little warm, flat bread pocket with a fresh cucumber salsa

Polpette di Melanzane

Smoked Aubergine balls coated in a crisp garlic, parmagiano & herb crumb surrounding a molten mozzarella core served with a salsa rossa dip (V)

Starters

Caramelized Pork Tenderloin

Medallions of tender marinated pork caramelized on the chapa served on a slice of burnt blood orange with toasted pumpkin seeds

Pollo Cubano

Smoked Chicken thighs, marinated in our Mojo then given a crunchy coat of herbs served in crisp leaves with a salt baked pineapple salsa

Nduja Pate & Terrine

Our fiery 'Nduja Pate & Terrine a la Parisienne servbed with mild pickles, a bright mostarda & sourdough toasts

Mains

Honey & Sweet smoked Paprika 'spinning' Chickens

Sweet & smokey coated Quiet Waters chicken perfectly cooked whilst hanging on our carousel around the wood fire & served on a bed crisp leaves, spiced creamed sweetcorn & a zesty aioli

Baked Turkish style spiced seafood stew

Spiced seafood stew with fragrant fennel pollen, Urfa chili & crisp grilled Feta served with slice of lemonand sourdough toasts

Cauldron cooked Seared Beef ragu

Beef seared on the sides of a hot cauldron & then slow cooked until fall apart tender with red wine, garlic & herbs. Served on a creamy cheese polenta with aubergine crisps & a herb dressing

Fire roasted Whole Pig

Fire roasted Pig cooked until crackling crisp and served with baked butternut squash, pears & chestnuts finished with a sparkling perry & star anise dressing

Burnt tomato & 'ultra verde' Bruschetta

Charred sweet tomato sharply dressed with our deep green piquant garlic salsa joined by a little anchovy on a toasted sourdough disc

Mu-shu Pork

Bites of succulent spiced Pork & Prawn Mu-Shu served in a crisp little gem leaf

Smashed and Caramelised beetroot

Wine braised beetroot pressed onto a hot chapa until charred & sweet served with Rocket & crumbled goats cheese (v)

Smoked Mushroom Mole

Deconstructed Taco of rich, fruity mole sauce under a heap of Smoked wild mushroom served with a sweet pickled radish salsa & tostada chips

Smoked Ajo Blanco

Chilled almond & garlic soup served semifreddo in an elegant glass with a cucumber garnish & a smoky twist

Fire roasted Quiet Waters Lamb

Fire roasted Quiet Waters Lamb with a homemade date & apricot coating, cooked until its a heap of moist and tender flakes then served with a freshly baked flatbread, maftoul salad & a homemade yoghurt, fresh mint & black pepper dressing

Ropa Vieja

Tender brasied beef served over cauliflower puree with a rich wine & braising liquor reduction and dressed with pickled salad, crisp fried onion & toasted seeds.

Porchetta alla Romana

Whole rolled middles of our pastured pork, stuffed with a rich creamy filling with nuts, fruits & fresh herbs cooked until the centre is ready to melt & the skin crisps and crackles. Served with a luxurious creamed fennel and cavolo nero

Latin Lamb on a cross

Whole lamb, smothered in a sweetly spiced paste & gently cooked by the fire until crisp outside & succulent to the point of collapse served with a unique roasted corn, grilled grapes & mint chilli vine tomatoes

Enquiries...

Please contact us to discuss your requirements for full menu event catering (cost guide £60-£140 per head) using the form below.

If you would like to book us for fire based cooking demonstrations or catering/trading at an event please either use the form below or go to our quiet waters 'smoke & fire' facebook page which concentrtes on the street food side.

Be it an initimate private dinner party, 500 guests at a wedding or a week long festival let us make your event something to remember forever