Sample dinner Menus

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Starters:
Beef tartare with shallots & tarragon, micro herb topping
Tuna sashimi with miso dressing
Crispy scallop & prawn dumplings with chorizo mayonnaise
Confit duck with cherry compote, toasted almonds & feta
Salad of beetroot textures with dill & goat's cheese mousse
Charred mackerel with apple and walnut salad, baby leaves, horseradish cream
Pea soup with prawn & miso dumplings
Sweet corn risotto with sherry vinegar, lightly cooked salmon, bacon lardons 
Wild mushroom tartlets with béarnaise sauce
Baked smoked salmon mousselines with beurre blanc 

Main courses:
Guinea fowl coq au vin
Slow cooked shoulder of lamb, anchovies, cauliflower rice
Salmon & asparagus en croute with red wine sauce
French trimmed rack of lamb with miso and spinach
Chinese spiced slow cooked pork belly with cannellini beans and ginger
Indian lamb curry with cardamom, cinnamon & star anise
Butternut squash en croute with pine nuts & ginger, vermouth sauce
Tamarind glazed chicken with ginger & sticky rice
Roast quail with poached oysters, lemon scented jus
Blade of beef with horseradish dauphinoise, red wine jus

Puddings:
Gooey chocolate puddings
Mini chocolate fondants with lavender cream
Individual chocolate delice with dark chocolate glaze and summer compote
Salted caramel chocolate tart, hazelnut cream
Black currant leaf panna cotta with summer berry compote
Crème brulee
Roasted coffee bavarois
Cinnamon cream filled brandy snaps with roast figs
Pear tart tatin with butterscotch sauce
Fresh peaches with toasted almond ice cream

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