Dining Menu

My menu features dishes which I hope will appeal to you. I can give you further options if you have a specific idea, or just give me some outline requirements, and I'll put together a menu just for you.

For more information on Pricing see here, and my Prices page.

I will always bring a waiter/waitress for 6 or more diners. I may need to bring one for smaller numbers if the meal is complex, or on request.

Canapés

Carrot & Caraway Cracker (GF, VV)
with Dill, and Vegetable Crisp

Cheese Beignet, Szechuan Pepper & Soy Dip (V)

Deep Fried Macadamia Nut, Olive and Tomato Salsa Spoon (V, nuts)

Pickled Watermelon, Basil and Feta Skewer (GF, V)

Smoked Mackerel and Dill Paté
on a mini oat cake

Smoked Salmon Blini, Horseradish Cream, Quail Egg

Griddled Monkfish and Parma Ham on a Rosemary Skewer (GF)

Scallop Spoon (GF)
Cauliflower Purée, Curry Oil

Hoisin Duck Parcel
with Pickled Cucumber and Pepper

Belly Pork Cube with Bourbon Glaze (GF)
sour cream dip

Carrot and Caraway Cracker
with Dill and Veg Crisp

Scallop Spoon, Cauliflower Puree,
Curry Oil

Starters

Wild Mushroom Fricassee, Open Ravioli (V)
hand-made pasta layered with a rich mushroom and spinach fricassée,
with cream, tarragon, brandy and soy sauce

Aloo Tikki Bites, Ginger Tomato
potato and spices coated in gram flour batter,
with Cardamom and Lime Yoghurt (V, GF)

Warm Roasted Beetroot Salad (V, DF)
with Goats Cheese, Honey Walnuts,
Green Beans, Walnut Dressing (V)

Tomato, Sesame and Miso Tart (V, DF)
Home-made puff pastry, sun-dried tomato paste,
colourful seasonal tomatoes
drizzled with a tahini and miso dressing

Seared Scallops, Pea Purée, Irish Black Pudding

Tandoori Scallops (GF)
Cauliflower Purée, Toasted Cauliflower Slices, Curry Oil

Moroccan Marinated Swordfish (GF)
Salad of Grapes, Pistachios, Currants, Celery,
Giant Cous Cous, and a Red Wine Vinegar Dressing

Smoked Haddock Scotch Duck Egg
served with Curried Mayonnaise

Hoisin Duck Parcel
Shredded confit duck bound with hoisin, chilli
and spring onion in filo pastry, served with
pickled cucumber salad

Warm Crispy Duck Salad (GF)
Confit duck with Pink Grapefruit,
Cashews, Coriander,
and a Ginger, Honey and Miso dressing

Beef Brisket Croquette
Asian Slaw, Braised Pak Choi

Home-made bread is included as appropriate.

Aloo Tikki Bites with Ginger Tomato

Beetroot Salad with Goats Cheese,
Honey Walnuts, Green Beans,
Walnut Dressing

Moroccan Marinated Swordfish,
with Grape and Pistachio Salad

Mains

Deconstructed Beef Wellington
fillet of beef, duxelle, puff pastry, Dauphinoise potato,
spinach and bacon, port and madeira jus

Fillet of Beef, Ox Cheek Ravioli NEW
Vegetable Gratin, Parsnip Purée, Red Wine jus

Slow-Braised Beef Blade (GF)
marinated in red wine, with star anise carrot,
suet and herb dumpling, creamed potato, wine gravy

Noisette of Lamb (GF)
Sweet Wine & Mint Reduction
celeriac purée, shredded vegetable bundle, leek mousse

Ginger and Honey Roasted Pork Tenderloin (GF)
soy, ginger and honey reduction,
on a bed of vermicelli noodles

Ballotine of Chicken (GF)
Chicken leg Bon Bon, Crispy Skin,
Cider, Leek and Mustard Sauce,
Pommes Anna

---oOo---

Cod Loin (GF)
Smokey Bacon Mash, Seafood Sauce
and Samphire

Pan-Roasted Monkfish (GF)
Roasted Pepper and Tomato Sauce,
Seaweed Seasoning,
Baby Potatoes and greens

Tandoori Halibut (GF)
coconut and ginger sauce, masala mash

Seared Tuna Loin (GF)
marinated in Soy and Balsamic
served with Watercress Noodles,
toasted sesame, coriander, chilli and ginger

---oOo---

Roasted Tomato and Saffron Risotto (V, GF)

Sweet Potato and Cauliflower Curry (V, GF)
served with Raita, Rice and home-made Naan

Roasted Cauliflower Korma (VV, GF)
with onion, cashew and almond milk
garnished with toasted almonds and raisins

Sweet Potato and Cauliflower Curry

Seared Tuna with Soy and Balsamic,
Watercress Noodles

Desserts

Please choose from my Dessert Menu

GF - gluten free
nuts - contains nuts
V - vegetarian
VV - Vegan

Please see advice on Allergens