P R I V A T E  D I N I N G

 

STARTERS:

Duck rilletes with radish pickles and seeded toast

Golden beetroot and goats cheese tart with a herb salad

Seared Tuna, fresh peas, mint, feta curd with basil oil

Artichoke, mozzarella and gruyere dip with toasted sourdough

Crispy parma ham, girolles and parsley sourdough tartine, baby leaf salad and a white balsamic dressing

Beetroot and dill gravlax with wasabi mayonnaise, orange and watercress salad

Nectarine, gorgonzola and lambs lettuce salad with roasted hazelnuts

 

 MAINS:  

Herb-crusted rack of lamb with roasted garlic mash, green beans and salsa verde

Pan-fried duck breast with orange and star anise reduction, sweet potato mash and ginger pak choi

Seared fillet of beef with chimichurri, pan fried plantain , shallot puree and tender steam broccoli

Guinea Fowl, red wine and berry jus, cavolo nero and braised rosemary and garlic cannellini beans

 

Cod loin, griddled fennel, mussels, capers and a white wine and saffron sauce

Pan fried sea bream, celeriac cubes, clams and tarragon cream served with green beans

Seared scallops in lemon butter on a celeriac puree, sea vegetables and pea shoots

 

Roasted squash and vine cherry tomatoes on potato rosti, crispy kale, pecorino basil oil and pine nuts

Shaved asparagus and broad bean pappardelle mint, chive and basil oil and a parmesan crisp

Wild mushroom and squash quinoa risotto, griddled porcini mushrooms, lemon and sage

 

DESSERTS:  

Chocolate torte with orange mascarpone

Hot strawberries with coconut yoghurt spiced crumble

Masala baked figs, whipped ricotta and pistachios

Chocolate pots, creme fraiche cardamom and orange biscuits

Almond and berry baked tartlet with maple ice-cream

Individual lemon cheesecakes with raspberry coulis