CATERING
Here at Shoreditch Studios we pride ourselves on working with the best local caterers to arrange healthy and exciting food options for all shoot bookings.
Our kitchen is available for breakfast and lunch options all served individually packaged and in fully compostable containers. Just let us know your crew size and any specific dietary requirements your team needs and we will look after you.
MENU
MONDAY
BREAKFAST
Freshly baked French pastries (ve)
Fruit selection (v, gf)
Avocado on GF bread with feta (v, gf, s)
LUNCh
Yucatan style chicken with mango and habanero salsa (gf) meat option
Yucatan style oyster mushrooms with mango and habanero salsa (v, gf) veg option Limey cucumber salad with charred spring onion salsa (v, gf, s)
Roast butternut squash with ancho chilli oil and feta (ve, gf, s)
Cabbage, fennel and chipotle slaw (v, gf)
Carrot, fennel & coriander seed and red lentil soup (v, gf)
Tres leches cake with charred pineapple (ve)
TUESDAY
BREAKFAST
Roast pepper and feta frittata (ve, gf)
Homemade granola, apple compote & Greek yoghurt (ve/v)
Fruit pots (v, gf)
LUNCH
Beef rendang (gf) meat option
Potato & cauliflower rendang (v, gf) veg option
Parathas (v)
Green beans in peanut sauce (v, gf, n, s)
Nasi goreng, Malaysian fried rice (v, s, gf) Cucumber and sesame salad (v, g, sf)
Mango and passionfruit pannacotta (ve)
WEDNESDAY
BREAKFAST
Chocolate, blueberry & chia seed overnight oats (v)
Fruit selection (v, gf)
Bagels with cream cheese, crispy pancetta, figs & honey (s) Sun blush tomato hummus bagel (v, s)
LUNCH
Chicken Shawarma with pickled red onions (gf) meat option
Aubergine with pomegranate, sundried tomatoes and pickled red onions (v, gf) veg option
Freekeh, tomato and chickpea pilaf (v) Roast carrot, ginger and orange salad (v, gf) Watercress and pea shoot salad (v, gf)Za’atar, leek and celeriac soup (v, gf)
Blood orange, cardamom and almond cake (ve, n)
THURSDAY
BREAKFAST
Banana & golden sultana bread (ve)
Fruit selection (v, gf)
Avocado on Toast with radish and roast spiced chickpeas (v, gf)
LUNCH
Chicken mole (gf, s) meat option
Spinach and herb dumplings with cherry tomato and chipotle sauce (v, gf) veg option Little gem and herb salad with maple, lime and sesame dressing (v, s)
Roasted aubergine, cherry tomato and red peppers with coriander salsa (v, gf) Esquites – Mexican corn salad (v, gf)
Corn Tortillas (v, gf)
Banana, coffee and chocolate cake with salted caramel and peanut butter topping (ve)
FRIDAY
BREAKFAST
Spanakopita – feta & spinach filo pie (ve, s)
Fruit selection (v, gf)
Mango & coconut tapioca pudding (v/gf)
LUNCH
Pulled pork in house made bbq sauce meat option
Pulled oyster mushrooms in house bbq sauce (v) veg option Brown butter cornbread (ve, gf)
Spring onion, dill new potato salad (v, gf)
South Carolina slaw (v, gf)
Mixed leaves with avocado green goddess dressing (v, gf)
Baked rhubarb cheesecake (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen