Medley Of Tomatoes
Marinated Heritage tomatoes, complemented with a wasabi mascarpone mousse, capers from Pantelleria and a honey mustard dressing.
A Burrata Show
Burrata, paired with charcoal fired Apricot, Peach and Indian eggplant, dressed with pumpkin seed oil and finished with a marigold flower
I Love Beetroot
Red, golden and chioggia beetroots, goat cheese with wild baby leaves and a horseradish puree
Produce is one of the key values at Livèche.
We believe this is the difference between good and great food. This is why we celebrate and nurture the relationships with our suppliers. We encourage the use of seasonal produce in all our dishes and know that this benefits sustainable farming practices as well as caring for the environment.
The Kitchen
Spotlight
At the heart of Livèche is Zsuzsanna and her team, a creative chef who is as happy with her hands in the soil as in the kitchen. She is a true champion of locally sourced and an artist at balancing flavour using seasonal produce.
Livèche caters to the lovers of great food made from quality produce whether that be a creative production, private dinner or a special event. We create a bespoke menu for every client.
“There is no love sincerer than the love of food.”
― George Bernard Shaw.
Duck & Friends
Crispy duck, wild leaves, charcoal grilled tangerine, watermelon, toasted pine nuts with a balsamic vinaigrette.
Summer Breeze
Treviso radicchio, Belgian endives, watercress, beetroot leaves and red leaf lettuce with a lemon vinaigrette.
Tar Tar
Bluefin Tuna, Pixie watermelon with a soy honey marinade
Orzo Tapas
Spanish Chorizo, Orzo, with charcoal grilled Piccerella and Padron peppers
Home Alone
Pan seared sea scallop, with a pea and cumin puree
Il Capo
Bucatini, Sicilian Datterini tomatoes, capers finished with crumbled parmesan
Wild At Heart
Seasoned wild rice, white and brown Shimeji, Girolle, baby sage finished with a sprinkle of smoked sea salt
Rainbow
Rainbow carrots, crumbles of parmesan finished with cornish sea salt
The Kitchen
Truly Adore You
Buffalo Mozzarella, heritage tomatoes dressed with a lemon confit of garlic and basil oil
Blues
Bluefin Tuna, spinach, sugar snaps, belgian endives, watercress and parsley pesto
Judión
Cornish Cod, Chorizo de León from Castilla y León in north west Spain, Judión Butter beans, Nantes carrots with Russet potatoes.
Sennen
Sea Bream caught off the Cornish coast, Fondant potatoes, braised Sicilian tiger plum, lemon tree and green zebra tomatoes, capers from Pantelleria, garnish with lemon balm and basil oil.
A Raviolo Solo
Homemade Raviolo, filled with girolles and chanterelles, chestnut and pancetta with a pumpkin veloute sprinkled with crunchy pancetta and parmesan