PLEASE NOTE THIS IS A SAMPLE MENU
WE ARE ALWAYS COOKING UP A STORM IN OUR WEST SUSSEX KITCHEN, SO PLEASE GET IN TOUCH FOR OUR LATEST IDEAS
WE HAVE A WIDE RANGE OF VEGETARIAN OPTIONS, GET IN TOUCH FOR MORE INFORMATION
Canapes
Monkfish tail fishfingers with pea puree and pea shoots
Mini Yorkshire puddings with rare roast beef, horseradish cream and beetroot
Mini beef burgers, toasted brioche bun, melted cheddar and avocado puree
Fillet steak bites with mustard mayonnaise and straw fries
Crispy lamb bon bons with a wild garlic pesto
Scotch quails eggs with paprika aioli
Scallops wrapped in pancetta with hollandaise
Duck gyoza with coriander, spring onion and chilli with a ponzu dipping sauce
Mushroom, hoisin and spring onion gyoza (v)
Cheese sable with aioli and sun-dried tomato (v)
Quinoa sushi filled with avocado, mango, cucumber, spring onions and coriander with a sweet chilli dipping sauce (v)
Seared tuna steaks with a sesame crust, mango and coriander salsa
Tuna tartare, sesame and lime dressing, spring onion and avocado puree
Feasts
STARTERS
Crab salad with shaved fennel, apple, cucumber and herbs, avocado puree
Gin and beetroot cured salmon with pickled red onion, arjard (cucumber salad) and fennel, brown treacle bread
Tuna tartare with sesame, ginger, chilli and spring onions, avocado puree and lime
Seared tuna steaks with a sesame crust, mango and coriander salsa
Turkish salad of tomatoes, red pepper, cucumber, pomegranate and red onion served with a dill yoghurt and crispy flatbread (v)
Harissa roasted tomatoes and red pepper, labneh, crispy chickpeas and buckwheat, cumin toasted pine nuts, coriander (v)
Cucumber, nori and avocado Japanese salad with tempura vegetables (v)
MAINS
Crispy lamb with labneh, mint, red onion and pomegranate, aubergine and tomato bulgur wheat, lemon and herb courgette ribbons
Braised pork shoulder with ginger and star anise, shallot crisps, thyme-baked mushrooms with borlotti beans, charred green beans
Beef cheeks in red wine, tomato, fennel and chickpea roasted in harissa with a preserved lemon dressing, tenderstem broccoli
Spatchcock Persian-spiced chicken, buttermilk and garlic yoghurt, confit garlic roasted potatoes and harissa green beans
Lemon, turmeric and black pepper salmon, Moroccan sweet potato salad, seasonal green vegetables with a balsamic dressing
Chargrilled trout with red pepper and hazelnut salsa, bureau noisette, warm potato salad with asparagus and herby butter, seasonal vegetables
PUDDINGS
Chocalate and salted Dulce de Leche tart, salted caramel ice cream, praline crumb & creme fraiche
Vanilla and olive oil mousse, English strawberries, hazelnut biscuits
Rosemary lemon posset, thyme shortbread and blueberry coulis
Cappuccino semi-freddo with amaretti soaked in booze & almond praline
Rhubarb and custard doughnut, roasted rhubarb in syrup, ginger crumb, honey tuille
Pistachio filo cigar, stewed seasonal fruits, Lebanese panacotta, ginger ice cream