Sample Menus
Starters
Cured trout with apple and dill
Beetroot and dill salmon gravlax with fennel and creme fraiche slaw
Crab rarebit crumpet with pickled shallots
Classic prawn cocktail
Tuna and avocado tartare
Fish cakes with tartare sauce
Crab cakes with lemon butter sauce
Chilled pea and mint soup with crab
Scallop ceviche
Sea bass, lime and coriander ceviche
Slow cooked lamb shoulder crumpet with pickled shallots
Pâté de Campagne with roasted figs
Venison/beef carpaccio with tarragon croutons, mustard and roasted grapes
Classic beef tartare with parmesan crisps
Short rib croquettes with mustard aioli and pickled shallots
Pulled pork croquettes with apple ketchup and herb salad
Chicken liver pate with pickled blackberries, hazelnuts and brioche toast
Chicken satay with peanut dipping sauce
Duck ham salad with cherries and bitter leaves
French onion soup with gruyere and mustard croutons
Shallot and thyme tarte tatin with whipped ricotta and chives
Leek and gruyere tart with bitter leaves
Burrata with marinated tomatoes and focaccia
Mushroom parfait with roasted figs and brioche
Sun dried tomato and mozzarella arancini with stracciatella and basil pesto
Grilled peach, burrata and prosciutto salad
Celeriac and stilton soup with truffled croutons
Mains
Beef rump cap, potato terrine, cauliflower puree, charred leeks and marsala jus
Traditional Beef Wellington, potatoes dauphinoise, cavelo Nero and madeira jus
Beef short rib on pomme puree with a red wine jus
Beef short rib ragu with rigatoni with gnocchi sardi
Beef short rib ravioli with with pangrattato and parsley oil
Rack of lamb with crushed Jersey Royals, anchovy and rosemary butter, spring vegetables and red wine jus
Lamb rump, caramelised shallot puree, anchoiade, potato terrine and red wine jus
Lamb rack, potato terrine, baby leeks and madeira jus
Harissa and miso marinated lamb rump, butterbean cassoulet and coriander
Loin of venison, pommes anna, charred hispi cabbage and Madeira jus
Duck breast, mashed potatoes with red wine sauce
Duck ragu with pappardelle, pangrattato, parsley oil and bitter leaves
Sausage and fennel ragu with rigatoni
Pan fried chicken breast on a leek and hazelnut risotto
Sundried tomato and ricotta stuffed chicken with mashed potato and chicken butter sauce
Prosciutto wrapped pork tenderloin with crushed new potatoes and marsala jus
Pan fried sea bass with cherry tomato butterbeans and salsa verde
Pistachio crusted salmon on a lemon risotto
Garlic and herb butter roasted lobster with fries and aioli
Garlic and her king prawns
Butternut squash tortellini with a walnut and sage brown butter sauce
Wild mushroom and truffle linguini
Mushroom and hazelnut ragu with gnocchi sardi and pangrattato
Butternut squash and sage risotto
Harissa and miso marinated lamb rump, butterbean cassoulet and coriander
Desserts
Extra virgin olive oil chocolate mousse with cherries
Chocolate nemesis and creme anglaise
Chocolate and salted caramel tart with mascarpone ice cream
Chocolate profiteroles filled with creme patisserie
Chocolate brownies with orange creme anglaise
Chocolate pavlova with raspberries and Chantilly cream
Apple tarte tatin with vanilla ice cream
Nectarine tarte tatin with pistachio creme anglaise
Poached pears with pistachio creme anglaise
Lemon tart with raspberry coulis
Lemon posset with raspberries and almonds
Pear tarte tatin with nutmeg spiced creme anglaise
Poached pears with almond crumb and creme anglaise
Semolina, pistachio and lemon cake with lemon curd cream
Pavlova with poached pears and salted caramel
Vanilla panna cotta with raspberry coulis
Pistachio panna cotta with roasted apricots
Classic tiramisu
Pistachio tiramisu
Hazelnut tiramisu
Creme brûlée with fruit compote
Sticky toffee pudding with vanilla ice cream