Fine Dining and Seated Menus

treat your guests to our Sophisticated and Elegant Three-Course Menus

Please see some of our sample fine dining menus below for a taste of what we have to offer. All menus can be upgraded to add a Cheese Course or Petit Fours.

Our menus change seasonally, allowing us to serve the freshest food with a lower environmental impact. Contact us for more information about our current menus and packages, or to request a quote for your event.

Sample Menu 1:

Warm Assorted Bread Rolls and Salted Butter

Starter
Roasted Goat Cheese, Beetroot Carpaccio and Rocket with a Citrus Dressing
Smoked Mackerel Pâté, Pickled Cucumber and Radish served on Toast

Main Course
Boneless Chicken Thighs, Provençal Sauce, Olives, Cherry tomato and Coriander with White Jus
Mediterranean Stuffed Peppers, Saffron Couscous and Mozzarella Pearls served with Fresh Basil Oil (V)
Pan-fried Skin-on Chicken Supreme, Forestière Mushrooms and Truffle Oil Velouté

Side
Roasted Baby Potatoes and Seasonal Greens

Dessert
Baked Cheesecake with Raspberry Coulis
Flourless Dark Chocolate Torté with Seasonal Berry Compote

Sample Menu 2:

Warm Assorted Bread Rolls and Salted Butter

Starter
Focaccia Bruschetta, Baby Plum Tomatoes, Bocconcini Mozzarella, Fresh Basil, Avocado Puree and Balsamic Reduction
Beetroot Marinated Salmon Gravlax served with Beetroot Puree, Lemon Mayonnaise, Micro Cress and Toasted Brioche
Beef Carpaccio, Seasonal Leaves, Cherry Capers, Blue Cheese and Toasted Walnuts

Main Course
Pan-fried Cod Fillet Lemon Confit, Courgette Spaghetti and Tomato Concassé
Pyramid of Mediterranean Vegetables, Scorched Buffalo Mozzarella and Delicate Basil Oil with a drizzle of Tagine
Slow-cooked Lamb Shoulder served Lebanese-style or with Cotes du Rhone Sauce

Side
Baby Crushed Potatoes in Chive Butter with Tenderstem Broccoli

Dessert
Salted Caramel and Chocolate Tart with Orange Creme Anglaise
Vanilla Pannacotta with Amaretto Crumble Dolcelatte

Trout ceviche beautifully plated in a large-brimmed bowl, and garnished with lotus root crisp and tiny flowers.
Waiter carrying two plated starters, topped with micro greens and drizzled with glaze.
Delicately plated burrata with crispy bacon on a bed of rocket, with chopped tomatoes and drizzled with balsamic.
Plated starter wrapped in prosciutto with parmesan shavings and nice presentation.
Stuffed pork belly with gravy, whole carrots, rosemary and Hasselback potatoes.
Salted caramel & chocolate tart, with blazed cream and freeze-dried raspberry plated dessert.
Trio of rectangular tartlettes topped with berries and blazed cream, served with mango coulis and decorative flowers.

Sample Menu 3:

Warm Assorted Bread Rolls and Salted Butter

Starter
Burrata with Heritage Tomato and Beetroot Salad Tartine
Smoked Salmon, Chive Cream Cheese Roulade, Pickled Cucumber and Radish with Toasted Crostini
Shredded Chicken with Baby Gem and Endive, Cherry Tomatoes, Crispy Capers and Tarragon in a Creamy Anchovy Dressing with Comté, Croutons and Poached Egg

Main Course
Pan-fried Breast of Guinea Fowl with Deep Bordeaux Sauce
Beef Shin Bourguignon Style, Petit Onions and Mushrooms
Vegan Scallops with Truffle Pea Puree and Crispy Vegan Bacon Bits

Side
Gratin Dauphinois with Butter Tossed Rainbow Carrots

Dessert
Duo of Chocolat au Lait and Chocolat Noir Mousse served with Madagascan Vanilla Cream and Berries
Fine Tarte aux Pommes with Caramel and Crème Fraiche

Sample Menu 4:

Warm assorted bread rolls and salted butter

Starter
Deconstructed Tuna Niçoise – Spiced Blackened Rare Tuna, Fresh Pea Pod with Balsamic Syrup
Star of Roasted Fig with a Scorched Goat Cheese Centre on a Rocket Bed with Butternut Puree & Balsamic Drizzle
Chicken Mushroom Ballotine with Pan-roasted Figs with Crushed Cobnuts, Butternut Puree

Main Course
Slow-cooked Beef Filet with Redcurrant Sauce, Cauliflower Puree and Wild Mushrooms
Goat Cheese Wellington, Sweet Potato, Spinach, Red Onion & Roasted Garlic
Seabass Fillet on a New Potato Bed, Garlic Sauteed Spinach with Saffron Velouté

Side
Chef Selection to be Paired with Main

Dessert
Tarte Aux Citron Blowtorched Meringue with Edible Flower
Mini Dessert Duo – Crème Brulee and Warm Chocolate Brownie with Red Fruit Coulis & Crème Anglaise

Starter of burrata atop beetroot puree, surrounded by red and yellow baby beets, and a ring of tiny leaves and blue flowers.
Elegant starter of grilled asparagus and artichoke, drizzled with pesto on a small plate with gold cutlery.
Pan fried cod fillet lemon confit, courgette spaghetti, tomato concasse & gratin Dauphinois served on slate.
Deconstructed tuna niçoise with spice blackened rare tuna fillet, pea pod & balsamic syrup.
Feta tart with greens in tomato-based sauce.
Neck of Lamb served with Hasselback potatoes, rainbow carrots & baby grilled fennel.
Extravagantly plated starter with toasted bread, cheese and decorative elements.
Salted caramel & chocolate tart, with blazed cream and freeze-dried raspberry plated dessert.

TESTIMONIALS

“

Absolutely fabulous food, exquisitely presented and truly delicious. The service was outstanding, they were highly organised, chilled, anticipated our needs eg receiving flowers and other gifts. Three days before the event we realised we’d forgotten to order a birthday cake and the chef produced a true winer of a cake. We and our guests cannot praise them enough.

Abi Dillon
“

"Fantastic service from start to finish!"

Laura Draper
“

"All the easy gourmet staff are absolutely incredible. Whether it was in the planning or the running of everything on the day, nothing was too much effort, and the food on the day was to die for! We can't thank you enough!"

MORE REVIEWS HERE:

REVIEW CENTRE