Small Plates —
The perfect intimate, social dining experience. Laid back feel with modern “Tapas” style food that looks and tastes exquisite. It is recommended that you select between four and six different plates in order to sample a selection of innovative and eclectic plates. The menu is ever-changing, depending on the season and what produce is available.
With olive and pistachio tapenade and Turkish Pide.
Root vegetable panzanella salad with herb-crusted goats cheese and maple dressing.
Cider-Cured Sea Trout
Served with crab sauce, samphire, arame and sea beet.
Local buratta with peaches, prosciutto and white balsamic vinaigrette.
Beef fillet tataki with onion ponzu and garlic crisps.
With wild sorel, fennel, black garlic and sourdough crumb.
Marinated tomato and berry salad with watermelon and chives.
Honey and garlic cauliflower served with a spicy sake dipping sauce.
Snapper ceviche with pineapple, mango and jalapeño.
Wild Salmon Miang
With galangal caramel, crispy shallots, lime pulp and green mango.
Sharing Feasts —
Picture huge platters, plentiful bowls, trays, dipping pots and jars, artful table decoration and flowing drink. A dining experience which encapsulates all the nostalgia, fun and warmth of feasts with friends and family. Typically you would be presented with a meat main dish, vegetarian main, a selection of salads, sides, homemade dips, sauces and accompaniments.
Pastry encased whole bream with wilted spinach, radish & nero sauce.
Cooked in potatoes, prunes and pomegranate molasses.
Noodle salad with yuzu, avocado and grapefruit.
Barbecued Big Fish
Barbecued tuna and swordfish with a trio of dipping sauces.
Pumpkin, goat’s cheese, lemon thyme and fig tart.
Candied Beet Tart
Heritage beetroot tarte tatin with goats cheese and hazelnut.
Seasonal Fish Pie
Served with soured cream, lemon zest, basil and wilted chard.
Juniper & thyme brined pork tenderloin, apple & damson jam.
With saffron yoghurt, pomegranate and maftoul salad.
Stilton & Chestnut Pie
With pickled pear, served with red onion & orange relish.
Dessert to me is probably the most important stage of the meal. Finish your event with a selection of desserts, cheeseboards and petit fours for you and your friends to share.
Mont Blanc Tart
Chocolate, chestnut meringue tart with praline dust.
With roasted rhubarb and orange blossom honey.
Baked Chocolate Truffle
With pernod figs and stem ginger treacle sauce.
Sweet baked ricotta with figs and lavender honey.
Rose water macerated strawberries, pomegranate, pistachios and edible flowers.
Champagne and saffron jelly with cardamom shortbread.
With kaffir lime leaf, sabayon and poached raspberries.
Watermelon and basil. Peach and mint. Pomegranate and ginger.