Red Cap Catering Co.

Catering by Red Cap

Somabay is one of the most beautiful places in the world to gather, and the view does half the work. We do the rest. Whatever brings you together, Red Cap shapes the menu, the food and the evening around your people, so the day is remembered long after the last plate. Some dishes are prepared ahead in our kitchen; others are cooked and finished on site.

What we cater

  • Weddings

    A menu as personal as the vows, served with the coast as your backdrop.

  • Birthdays and celebrations

    Milestones marked properly: a table built around the guest of honour.

  • Outdoor barbecues

    Live fire, generous platters and an easy afternoon that runs into the evening.

  • Family and friends in town

    Loved ones visiting? We’ll feed everyone, so you can simply be with them.

How it works

  1. 1

    Tell us about the day.

  2. 2

    We write a menu for it.

  3. 3

    We cook it: some dishes ahead in our kitchen, some on site.

From past events

Menus for inspiration.

  • Fire, Butter & Orchard Smoke

    Seated dinner · apple-wood grill

    A celebration dinner built around apple wood, golden butter and bright, fresh contrasts.

    Amuse-bouche

    • Yellowfin Tuna TartareHand-cut yellowfin with creamy avocado, sweet onion and fresh ginger, bound with sesame oil, soy and a touch of Dijon.

    From the garden

    • Arugula & Caramelised Walnut SaladCrisp apple, caramelised walnuts and peppery arugula in a balsamic-honey reduction.
    • Eggplant & Pineapple SaladGolden fried eggplant, juicy pineapple and sweet peppers, tossed in garlic tahini and fresh parsley.
    • Charred SaladFire-grilled peppers, chillies and onions in an olive oil, parsley, garlic and dill dressing.

    From the sea

    • Butter & Herb Poached ShrimpShrimp slowly poached sous vide in butter, garlic and fresh herbs.

    From the fire

    • Whole BBQ FilletGrilled over apple wood and sliced to a rosy, juicy centre, with caramelised chilli compound butter.
    • Dry-Aged Black Angus Rib RoastDeeply marbled and dry-aged, seared over apple wood and finished with butter, honey and herbs.

    Sweet endings

    • Lemon Mango PossetSilky lemon cream with ripe mango and fresh berries.
    • Triple Chocolate Fudge CakeDense, decadent chocolate in three layers.

    With a children’s menu alongside: chicken strips, mini burgers, mac & cheese and fries.

  • Apple Wood & Saffron

    Sharing dinner · apple-wood grill

    Middle Eastern spice, apple-wood smoke and a golden saffron thread running through.

    Amuse-bouche

    • Middle Eastern Beef TartareHand-cut beef with ginger, garlic, Dijon and fresh herbs, spiced and drizzled with pomegranate molasses. Served on ice with crisp pita.

    From the garden

    • Arugula & Caramelised Walnut SaladCrisp apple, caramelised walnuts and peppery arugula in a balsamic-honey reduction.
    • Mint & Cucumber SaladCool cucumber and fresh mint with pickled sumac onions, in a creamy feta yoghurt.

    From the fire

    • Whole BBQ FilletGrilled over apple wood and sliced to a rosy, juicy centre, with caramelised chilli compound butter.
    • Spatchcocked Butter & Herb ChickenRubbed with garlic and herb butter and cooked over apple wood until the skin is golden and the meat stays juicy.
    • Saffron Basmati RiceFragrant saffron rice with toasted almonds and plump raisins, finished with butter and parsley.

    Sweet endings

    • San Sebastián CheesecakeBasque-style, with a deeply caramelised top and a silky, creamy centre.
    • Triple Chocolate Fudge CakeDense, decadent chocolate in three layers.

    With a children’s menu alongside: chicken strips, mini burgers, mac & cheese and fries.

Planning an event? Call or WhatsApp us.

Phone+20 100 202 0991

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