Tempio Private Catering

22/02/2024

cocktail list 🍸

here’s our drinks menu for our pop up at this Saturday!

all of our cocktails share elements with our food menu, so expect some lovely pairings!

there’s a few tables left for the event, send us a message to book your table!

18/01/2024

burrata, wild bass, rhubarb.

fish:

08/08/2023

TOMATO

fermented tomato, semi-dried tomato, pickled chard, tomato consommé, fig leaf oil.

Our current veg course on our tasting menu, as fresh as it comes.

Wish the weather was playing ball to match the vibe we’ve gone with.

We have a few weekends free left of summer, message to take advantage of summer produce!

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30/07/2023

TOMATO

confit tomato, semi-dried tomato, pickled chard, tomato consommé, fig leaf oil.

Our current veg course on our tasting menu, as fresh as it comes.

Wish the weather was playing ball to match the vibe we’ve gone with.

We have a few weekends free left of summer, message to take advantage of summer produce!

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19/07/2023

SUMMER TASTING MENU

Our summer menu is finally here! This is available for dinner parties, pop ups, corporate dining and everything in between.

If you have a special occasion coming up, send us a message to check availability. We guarantee a great experience, and some great cooking to match.

Tasting menu is priced at £85pp with discounts available for large bookings.
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#

14/07/2023

This might stick around for awhile, my style to the ground.

Char siu pork fillet, tempura courgette flower stuffed with prawn mousse & smoked prawn oil.

We have a new menu we’re finalising, this may or may not still be available. -
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15/06/2023

Lamb Loin Chop • Lamb Riblet • Goats Labneh • Carrot Purée • Fermented Carrot

Hasn’t been any meat on here for awhile, but these lamb ribs from are really underrated and pack a lot of flavour!

We still have a few tables left for our pop up at on the 3rd of July, message us to book!
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06/06/2023

TEMPIO X MAGIC

Catch us on the 3rd of July cooking some of our summer offerings at

No special occasion needed, just great produce put together with our own little playful twists.

Message to make your reservation ✨
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02/06/2023

Kingfish • Beetroot • Chilli • Samphire

Simple one to start the weekend, check our story for the details on our latest pop up!

Fish:

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18/05/2023

18/05/2023

Monkfish Cheek • Razor Clams • Nduja • Grapefruit Beurre Blanc • Finger Lime

Fish:
Veg:
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16/05/2023

Canapé Diaries:

Gochujang Octopus:

Grilled over fire with rhubarb & ginger syrup, finished with sesame, passionfruit & rose harissa.

Small in stature, big in flavour. One of three canapés to begin your meal when you book in with us.

Taking June bookings now! -
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16/05/2023

10/05/2023

Cod • Chilli & Asparagus Pearl Barley • Shallot Consommé • Caramelised Shallots

Had no garnish, so expect this to show up again. Big Flavour.

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09/05/2023

Hi everyone, just wanted to introduce ourselves.

I run a private catering firm based out of Essex, but we cover London and other surrounding areas.

The page is new, you can find more info and pictures on Instagram .

We are available to hire for anything from dinner parties and birthdays, all the way to weddings and corporate events.

How it works: You let us know the date, if we’re available we will choose a menu based on what you like/dislike and your budget. After that we come to you and cook for you and your guests!

We handle all the cooking, cleaning, plates, washing up and everything else you can think of. When we leave it’s like we was never there.

If you have a special occasion coming up get in touch and get a quote!

27/04/2023

Fish Course:

Cured Mackerel • Ceviche • Blood Orange Segments • Rhubarb & Jalapeño Broth

24/04/2023

Brioche • Raw Honey • Brown Butter • Bee Pollen

Bread course for our spring tasting menu, message us for any booking enquiries!

23/04/2023

End Of Meal Treat:

Strawberry • Szechuan • Tarragon • Rhubarb

Such natural vibrant colours, and really quite fun.

19/04/2023

Lobster • Lobster Claw Kohlrabi Parcel • Dulse • Finger Lime • Lemongrass & Ginger Bisque

We have some availability in May for dinner parties, barbecues, canapés & everything in-between.

Send us a message with any booking enquiries or check our story highlights!

Fish:
Produce:

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18/04/2023

Spring Lamb 🌿

Barbecue Lamb Rack • Lamb Belly & Capers Stuffed Morels • Wild Garlic Emulsion • Pickled Artichoke

Spring is a geat time of year for ingredients, we still have a few weekends available before summer hits! Send us a message for a quote or check our story highlights for any booking info!

Meat:
Produce:

15/11/2022

• TEMPIO X CHAI • 3/12/22

Here’s the menu for a vegan takeover of

Swipe for info!

Message us directly to make your reservation.

See you all there!

10/08/2022

• AUGUST TASTING MENU •

Summer is still in full swing, and we have some fresh dishes to match.

We cater for any occasion! Whether it be birthdays, anniversaries or a family get together in the garden.

Shoot us a message with any booking enquiries!

09/08/2022

Sea Bass • Nectarine • Plum • Watermelon & Chilli Broth

Not fiddly at all honestly.

Available as one of a starters for our four course meals.

03/08/2022

Tempura Oyster • Scotch Bonnet • Sweet & Sour Cherry • Baby Cucumber

Nice range of flavours here, pinging all over the place.

Fancy some smaller elegant dishes without the price of a full tasting menu? We do 4 course meals, offering a wider experience whilst still feeling satiated.

Shoot us a message with any questions you may have!

03/08/2022

🌱SWIPE FOR NEW VEGAN MENU🌱

We are now offering fully vegan set menus! Our menus chop and change with the seasons, but we also tailor them for you and your guests!

If you have a special occasion coming up and would like to do something special shoot us a dm!

03/08/2022

Roasted Stone Fruit Panzanella • Whipped Goats Cheese • Chive Oil

🌱 Vegans 🌱

The fruit and vegetables coming into season has us feeling particularly inspired, so we’re happy to announce we’ll now be offering 100% vegan menus alongside our regular menus.

We always wanted to keep the levels consistent, and that comes through cooking what we like to cook. We feel now is a good time to make the produce sing by itself!

Thank you for the beautiful tomatoes and herbs!