ALADDIN CATERING COMPANY produce perfect weddings and events for small and big group Across Scotland .No event is too big or to small , our chefs are very high trained and supported from great experience .Aladdin Chefs serve across Scotland , Perthshire,Glasgow,Edinburgh & North England . We'd like to talk to you and even sample our food , we believe so strongly in our quality that will be a pleasure serve you before your Big Day
Aladdin Catering Organise outside catering and bespoke catering . Get Your BBQ organised outdoor with Gas BBQ or Indoor . Any occasion , you order and Aladdin Staff will do . We like to talk to you . Get In touch and book your event .Our Dishes are very unique and homemade. Fantastic Food and Excellent service. Get in touch , we are here for you !
Our Chefs like to travel and serve you all over , where you are in vacation or in your self catering lodge we are happy to serve you with our bespoke tailored menus . Do not hesitate to contact us !!! You Ask and Aladdin Do !!
Cheryl King is a Scottish based award-winning wedding co-ordinator and event manager.
CHERYL'S philosophy is whatever the occasion for the event, the same level of attention to detail is applied to all.
Stefano is one of the chef's recipes developers . He studied at
" Alma International School of Italian Cuisine "
Stefano Believe in Products from the Italian Culinary Tradition
Giuseppe Has 27 years of Experience in weddings and Events done from Italy to London and Scotland
Giuseppe Believe in Making your Wedding anAmazing Service
DANIELA is our great resource . She help the team at 360 .
Preparations , Food , Service
CLAUDIU is a dedicated young chef , passionate about details and uniqueness
Claudiu research new recipes-and great ways to combine new food Ideas
LOREDANA is our dedicated waitress, she is happy to help our guest for any request and she love make their day perfect
(All starters are served with a selection of Homemade Breads and Graams Butter and Olive Oil and Balsamic Vinegar Glaze)
-Ravioli of Lobster,Langoustine and Salmon with lemon Grass and Chervil veloute'
-Chicken,Roasted Vegetables & Wild Mushroom Terrine , Wrapped in ParmaHam, confit shallot & roasted garlic Aioli
-Velveted pork loin with ginger sushi rice and pickled vegetables
-Smoked Scottish Salmon Cake with Herbed Fresh Cheese Mousse, Pickled Vegetables,Homemade Savoury Biscuits , Baby Scottish Salad
-Thai Fishcakes with Coconut and Chilli Mayo, Coriander Oil and Mango Salsa
-Prawns Cocktails With Pickled Red onions , Homemade Savoury Biscuits and Marie Rose
-Butternut Honey roasted, Chilli and Mediterranean Herbs with Griddled
-Arancini Crispy Risotto Rice Balls with Orange zeste salad and Griddled Feta and Salted Baked Beetroot
-Fillet of Red Mullet , With cod , spring onion , and pearl barley risotto and a sweet and sour pepper sauce
Lemon and Mint Sorbet
Raspberries and mint Sorbet
-Breast of Chicken stuffed with Woodland Mushrooms and Confit Garlic encased in Smoked Streaky Bacon, served with Root Vegetable Wrap and Thyme Scented Dauphinoise
-Roast Breast of Duck served with a Celeriac Gratin, Spiced Parsnip Puree, Red Cabbage, Caramelised Figs and a Mulled Spiced Jus
-Local Dunkeld Pork with Caramelised Red Onion, Creamy Sage Mash and Chunky Roasted Carrots - choose from a wide list of sausages that are made bespoke for Aladdin Catering From Dunkeld Butchers
-Prime Rump of Dunkeld Beef on a Portobello Mushroom with Pont Neuf Potatoes, Roasted Vine Tomatoes and a Shallot Puree
-Dunkeld Lamb Shank with Parsnip and Apple Mash, Heritage Carrots and Sautéed Kale finish with a Mint Jus
-Slow-Braised Pork Belly with Langoustine,Crushed peas and Madeira Sauce
-Roasted Fillet of Beef with a Truffle and root vegetable infusion and Poppy seeds Snaps
-Pork Cheeks with Pork fillet wrapped in Parma Ham , Black Pudding , Baby turnips and sautéed wild Mushroom
-Portobello Mushroom stuffed with Leeks in a Smoked Quickes Cheddar Cream with a Herb Crumble Crust, Winter Root Vegetable Galette and Baby Vegetables with a Rich Tarragon Butter Sauce
-Herb Crusted Aubergine on a bed of Winter Vegetable Couscous with a Chilli and Scallion filling, Sweet Pepper Concasse served with
-Spinach, Chickpeas, Lemon and Cumin Spinach, Tomato and Cashew Nut Roast, Roasted New Potatoes, Root Vegetables and a Thyme Jus
-Aubergine Charlotte with Goats Cheese Custard, Parmentier Potatoes and Tomato Coulis
-Pan Fried Sea Bass served with Crab Tortellini, Butternut Squash, Chilli and Lime Puree and Sauté Pak Choi, finished with Coconut and Coriander Dressing
-Roast Fillet of Cod presented with a Chorizo and Butterbean Cassoulet, Green Beans and Parsley Pesto
-Pollock marinated in Aromatic Indian Spices presented with Mixed Vegetable Pilau Rice, Wilted Spinach and Spicy Yoghurt Dressing
-Seared Fillet of Seabass rested on a Fennel Potato Cake, finished with a Beetroot and Dill Salsa, Mussel Beignets and Vine Tomato Reduction
-Pan Fried Salmon on a Brussel Sprout and Thyme Hash, served with Sea Greens and Orange Hollandaise
-Sticky Toffee Pudding served with Boozy Toffee Sauce and a Whisky Ice --Cream Salted Caramel Brownie, Warm Chocolate and Baileys Shot, Clotted Cream Ice Cream
-Apple and Rhubarb Crumble served with Vanilla Bean Custard Caramel Bavarois served with Milk Chocolate Mousse and Toffee Popcorn Ice Cream -Dark Chocolate and Honeycomb Cheesecake served with Zesty Orange Chantilly and Honeycomb Tuille
-Warm Apple Cake with Rich Toffee Sauce and Cinnamon Ice Cream
-Chocolate Fondant’ Rich Chocolate Sponge with Liquid Centre served with Orange Curd and Devon Clotted Cream Ice Cream
-Black Forest Torte, Rich Layers of Dark Chocolate Ganache, Kirsch soaked Black Cherries and Light Chocolate Sponge finished with Cherry Compote and Zesty Orange Syrup
-Milk chocolate mousse ,Cherry & Kirch sauce , Homemade Pistacchio Biscotti
-Traditional Cranachan with Macallan whiskey
-Potted Tiramisu' , Coffee Mousse , Vanilla Foam
-Millefeuille of Raspberry,Lemon & Basil with Milk Ice Cream
-Sable' Breton Tart with Vanilla and Orange cream and Chocolate Ice cream
all the cheese board comes with :
TEAS & COFFEE SELECTION
HOMEMADE SELECTION OF PETIT FOURS