THAI FISH CAKES WITH SWEET CHILLI DIP MUSSELS WITH PARSLEY AND A PARMESAN SAUCE SERVED IN PIPETTES

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Rebecca Young
5 years ago
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1 MENUS

2 CANAPÉS

HOT CANAPÉS MINI PIGEON AND BLACKBERRY PIE CHAR-GRILLED LAMB FILLET WITH SALSA VERDE CONFIT DUCK LEG AND SPRING ONION SAMOSA, SWEET CHILLI MAYONNAISE DIP LAMB SKEWER, PISTACHIO POWDER, GOATS CHEESE

3 HOT CANAPÉS MINI PIGEON AND BLACKBERRY PIE CHAR-GRILLED LAMB FILLET WITH SALSA VERDE CONFIT DUCK LEG AND SPRING ONION SAMOSA, SWEET CHILLI MAYONNAISE DIP LAMB SKEWER, PISTACHIO POWDER, GOATS CHEESE DIP SEARED BEEF FILLET WITH BÉARNAISE SAUCE GRILLED PEPPERCORN CHICKEN WITH LEMON AND LENTIL RELISH FIRED PERUVIAN CHICKEN SKEWER WITH CHILLI, TOASTED PEANUTS AND GREEN HERB SAUCE SCRUMPY BRAISED PORK BELLY SKEWERS, SWEET MUSTARD DIP SLOW COOKED CONFIT PORK BELLY WITH FENNEL AND CHERRY GEL MINI CROQUE MADAME WITH CHILLI JAM AND WATERCRESS PULLED BBQ PORK, BRIOCHE SLIDER, HOME-MADE BBQ SAUCE, DILL PICKLES MARINATED ROSEMARY MONKFISH WITH ROASTED TOMATOES ON A SKEWER THAI FISH CAKES WITH SWEET CHILLI DIP MUSSELS WITH PARSLEY AND A PARMESAN SAUCE SERVED IN PIPETTES KNUFA CANDYFLOSS MONKFISH, PASSION FRUIT AND BLOOD ORANGE SALSA TEMPURA KING PRAWNS WITH SEAWEED SALT AND SWEET CHILLI DIPPING SAUCE WARM BASIL AND FETA BRIOCHE PUDDING TOPPED WITH TOMATO JAM (V) BLACK AND BLUE CHEESE CUBES (V) TANDOORI HALLOUMI SKEWER, MANGO YOGHURT (V) PEA AND MINT ARANCINI PYRAMID (V) BEER BATTER ENOKI MUSHROOMS WITH TRUFFLE CURRY MAYO (V) SWEETCORN CROQUETTES WITH COLESLAW (V) BLACK TRUFFLE AND RICOTTA TORTELLINI, CHERVIL BEURRE BLANC SAUCE (V) FILO MONEY BAGS FILLED WITH BOURSIN MUSHROOMS (V) MAC N CHEESE FRITTERS (V)

COLD CANAPÉS BABY YORKSHIRE PUDS WITH RARE ROAST BEEF, HORSERADISH CREAM SPICED DUCK, SWEET POTATO CRISPI, PINEAPPLE CAVIAR RARE ROAST BEEF, SOUR DOUGH CROUTE, CARAMELISED ONIONS, ROCKET PESTO ROAST

4 COLD CANAPÉS BABY YORKSHIRE PUDS WITH RARE ROAST BEEF, HORSERADISH CREAM SPICED DUCK, SWEET POTATO CRISPI, PINEAPPLE CAVIAR RARE ROAST BEEF, SOUR DOUGH CROUTE, CARAMELISED ONIONS, ROCKET PESTO ROAST POTATO AND BEEF STRIPLOIN TAGLIATA WITH HORSERADISH MERINGUE ROAST LAMB WITH CREAMED LEEKS AND DEEP-FRIED ROSEMARY ASIAN PORK WITH SPRING ONION AND CHILLI SALSA PARMA HAM AND TOMATO SKEWERS WITH SMOKED MOZZARELLA CURED AND SMOKED VENISON LOIN, SWEET PICKLED VEGETABLES SINGAPOREAN SPICED CHICKEN, SESAME SEED CONE, MINT, CHILLI AND CUCUMBER SALSA FOIE GRAS SANDWICH WITH SAUTERNE JELLY KAMPOTE PEPPER POACHED SALMON, AVOCADO MOUSSE, MOULI, CHIVES SALMON TRIO GATEAUX TEQUILA CURED SCOTTISH SALMON LOIN, OSCIETRA CAVIAR CRÈME FRAICHE CORIANDER CRUSTED TUNA CARPACCIO WITH CHILLI JAM ON BLACK ONION SEED BREAD JAPANESE TUNA WITH AVOCADO ON RICE PAPER GRILLED MEXICAN SPICED TIGER PRAWN IN TACO CONES WITH PIMENTO SALSA SEA BREAM TARTARE, WASABI MOUSSE, BLACK ONION SEED WAFER CHAR GRILLED TUNA LOIN, POTATO MOUSSELINE, TOMATO CRISP, BLACK OLIVES, ANCHOVY DRESSING TRUFFLE POTATO CRISPS, GOATS CHEESE MOUSSE, CHILLI QUINCE JAM (V) VANILLA ROASTED SWEET POTATO, GRILLED HALLOUMI, CRISPY COCONUT AND KAFFIR LIME LEAVES (V) BRUSCHETTA, BALSAMIC CARAMELIZED FIG, GOAT S CHEESE CURD, WELSH HONEY WITH L AVENDER (V) CELERIAC BRULÉE WITH CARAMELISED RED ONION (V) BUTTER ORANGE POACHED SALSIFY COATED IN SOIL AND TARRAGON CREAM (V) WHIPPED GOATS CURD 99 WITH BEETROOT SAUCE (V) SWEET POTATO TORTILLA WITH PERUVIAN CHIMICHURRI (V) GOAT S CHEESE AND QUINCE BALLS WITH WALNUT CRUMB (V) BEETROOT TUILE WITH PIRI PIRI TRUFFLED GOAT S CHEESE (V)

SWEET CANAPÉS ORANGE CHOCOLATE CUPS WITH CRYSTALLISED ORANGE ZEST PINK PRALINE TART WITH WHITE CHOCOLATE ICE CREAM GLAZED LEMON TARTS TOPPED WITH CRYSTALLISED ZEST MINI ORANGE AND RASPBERRY BRULÉE

5 SWEET CANAPÉS ORANGE CHOCOLATE CUPS WITH CRYSTALLISED ORANGE ZEST PINK PRALINE TART WITH WHITE CHOCOLATE ICE CREAM GLAZED LEMON TARTS TOPPED WITH CRYSTALLISED ZEST MINI ORANGE AND RASPBERRY BRULÉE WITH CRACKED PISTACHIO CARAMEL BRANDY SNAP BASKETS WITH SWEET MASCARPONE AND FROSTED RED BERRIES BABY CHOCOLATE TARTS TOPPED WITH COGNAC CREAM AND SHAVED CHOCOLATE CHOCOLATE BEIGNETS TOSSED IN COCONUT MINIATURE LEMON MERINGUE PIES SOFT MERINGUE WITH CHAMOMILE CREAM AND BRAMBLES PASSION FRUIT AND LIME TARTLETS BAKED PASSION FRUIT CREAM WITH COCONUT SORBET AND MANGO AND CHILLI SALSA CAPPUCCINO BROWNIES

6 BOWL FOOD

HOT BOWLS STICKY BRAISED BEEF, CREAMY MUSHROOM POLENTA, PARSNIP CRISPS GRILLED SEA BREAM FILLET, LOBSTER RISOTTO, PARSLEY GREMOLATA THYME ROAST FILLET OF SURREY BEEF, ROAST GNOCCHI GREEN PEPPERCORN

7 HOT BOWLS STICKY BRAISED BEEF, CREAMY MUSHROOM POLENTA, PARSNIP CRISPS GRILLED SEA BREAM FILLET, LOBSTER RISOTTO, PARSLEY GREMOLATA THYME ROAST FILLET OF SURREY BEEF, ROAST GNOCCHI GREEN PEPPERCORN SAUCE CORNISH HAKE, SPICED AUBERGINE, CUMIN AND CORIANDER ORZO SLOW BRAISED PORK BELLY, CIDER BRAISED CREAM LENTILS, SAVOY CABBAGE, AND ROAST APPLES SWEET AND SOUR, SALT AND PEPPER SQUID WITH CRISP VEGETABLES BBQ PORK BELLY WITH GEM AND SPRING ONION, KOREAN CHILLI AND MISO SAUCE PRESSED OLD SPOT WITH PINEAPPLE CARPACCIO, CHEESE SAUCE, TOASTED CASHEW GNOCCHI WITH BURNT LEEKS, PARMA HAM AND HAZELNUT CRÈME FRAICHE TORTELLINI FILLED WITH GORGONZOLA AND WALNUT, TOMATO AND SAGE SAUCE (V) TAMARIND GLAZED CHICKEN, ROASTED SWEET POTATO AND CRISPY KALE CELERIAC VELOUTÉ WITH CHEDDAR CHEESE WAFERS (V) ROAST HAKE WITH SAVOY CABBAGE, WASABI AND SPRING ONION PEA MOUSSE WITH APPLE, SCRAPS AND VINEGAR PEARLS (V)

COLD BOWLS SEARED FILLET OF BEEF WITH PICKLED BLACK RADISH AND WASABI CRAB SALAD WITH PICKLED CABBAGE AND CRUNCHY PEANUTS ASH BEEF FILLET WITH BARLEY AND MARROW BONE CRUMBLE SALT BAKED JERUSALEM

8 COLD BOWLS SEARED FILLET OF BEEF WITH PICKLED BLACK RADISH AND WASABI CRAB SALAD WITH PICKLED CABBAGE AND CRUNCHY PEANUTS ASH BEEF FILLET WITH BARLEY AND MARROW BONE CRUMBLE SALT BAKED JERUSALEM ARTICHOKE WITH WATERCRESS AND MUSTARD (V) CHARGRILLED CHICKEN, BABY SPINACH, AVOCADO, CRISPY BACON AND FOCACCIA CROUTONS PARMESAN MADELEINES WITH SEAWEED CRUMB AND CHICKEN BUTTER HOT SMOKED SCOTTISH SALMON WITH WHIPPED ENGLISH GOATS CURD, SHAVED BEETS AND DILL DRESSING SUPER FOOD CRUNCH SALAD, AVOCADO, QUINOA, ROASTED SQUASH, BEETROOT AND ALFALFA SPROUTS (V) SMOKEY AUBERGINES, QUINOA, TOMATO AND GINGER CHUTNEY, MINT AND C ORIANDER (V) GRILLED COURGETTE AND FETA TART WITH HAZELNUT GREMOLATA (V) ESCABECHE OF SALMON WITH SPICED AIOLI, RADISH, WATERCRESS AND NASTURTIUM SALAD SALT BAKED HERITAGE CARROT SALAD WITH TOASTED HAZELNUTS, LEMON AND TARRAGON CREAM (V)

BOWL FOOD DESSERTS SALTED CARAMEL CHOCOLATE FUDGE BROWNIE JAFFA BOMBE, ORANGE JELLIED CENTRE ENCASED IN DARK CHOCOLATE MOUSSE, DUSTED IN ORANGE SHERBET SUMMER BERRY ETON MESS CHAMPAGNE AND

9 BOWL FOOD DESSERTS SALTED CARAMEL CHOCOLATE FUDGE BROWNIE JAFFA BOMBE, ORANGE JELLIED CENTRE ENCASED IN DARK CHOCOLATE MOUSSE, DUSTED IN ORANGE SHERBET SUMMER BERRY ETON MESS CHAMPAGNE AND ELDERFLOWER JELLY CHOCOLATE GANACHE, YOGHURT MERINGUE KISSES, SALTED CARAMEL ORANGE CURD TART WITH ORANGE MERINGUES S MORE, MILK CHOCOLATE CREMEUX, PRALINE CRUNCH BISCUIT, TOASTED MARSHMALLOW RASPBERRY AND CHOCOLATE FIRE BOMB WHITE CHOCOLATE AND RASPBERRY DELICE GIN AND TONIC GRANITA MINT AND RASPBERRIES RUM BABA WITH COCONUT CREAM, ROASTED PINEAPPLE

10 DINNER MENUS

STARTERS CONFIT DUCK CROQUETTES WITH CHERRIES, ALMONDS AND ROASTED SQUASH CREAM PORK CHEEKS SLOWLY BRAISED IN SHERRY, SERVED WITH PUMPERNICKEL, GRUYÈRE AND RADISH PRESSED HAM HOCK TERRINE WITH FINE

11 STARTERS CONFIT DUCK CROQUETTES WITH CHERRIES, ALMONDS AND ROASTED SQUASH CREAM PORK CHEEKS SLOWLY BRAISED IN SHERRY, SERVED WITH PUMPERNICKEL, GRUYÈRE AND RADISH PRESSED HAM HOCK TERRINE WITH FINE BEANS, CRISPY QUAIL EGG, PINEAPPLE PICKLE AND CHEDDAR RARE ROSE VEAL SALAD, WITH HORSERADISH CRUMBLE, BLUE CHEESE, WALNUT TOASTS, SHERRY VINEGAR DRESSING CURED MACKEREL WITH APPLE BLOSSOM, DILL CREAM, CUCUMBER, AND BABY SHAVED BEETS ROAST HAKE WITH LEEKS AND WASABI PEA CROQUETTES WITH SWEET SUMMER PEAS, JERSEY ROYALS, BEURRE NOISETTE MAYO AND PEA SHOOT SALAD (V) BUFFALO MOZZARELLA WITH A COMPLIMENT OF FLAVOURS (V) SMOKED CAULIFLOWER WITH TOFU, PICKLED SALSIFY, ZHOUG DRESSING (V) GOLDEN CROSS GOATS CHEESE TERRINE WITH PICKLED WATERMELON, GOLDEN BEETROOT PESTO, AND FERMENTED HONEY VINEGAR DRESSING (V) CRISPY SMOKED HADDOCK RISOTTO, SWEET CORN CREAM, HONEY CURED BACON AND PARSLEY SUMMER TOMATOES WITH WHITE BEAN PUREE, CURRIED TOMATO CONSOMMÉ, PEANUT AND SPROUT CRUNCH, WHITE BALSAMIC AND VANILLA JELLY (V)

MAINS ROAST SIRLOIN OF SURREY FARMS BEEF WITH ANCHOVY, TOMATO AND GARLIC CONFIT, BITTER ORANGE, SUMMER GREENS AND POTATO CRISPS SLOW COOKED STICKY FEATHER BLADE OF BEEF, WITH A BUTTERMILK MASH, ROAST

12 MAINS ROAST SIRLOIN OF SURREY FARMS BEEF WITH ANCHOVY, TOMATO AND GARLIC CONFIT, BITTER ORANGE, SUMMER GREENS AND POTATO CRISPS SLOW COOKED STICKY FEATHER BLADE OF BEEF, WITH A BUTTERMILK MASH, ROAST FENNEL AND ASPARAGUS, SERVED WITH AN EMULSION OF PEAS, BROAD BEANS AND LEEKS AGED BEEF FILLET, BARLEY, HERB ASH, PICKLED MUSHROOMS, CHIVE CREAM, OX CHEEK BONBONS ROAST RACK OF SPRING LAMB, IRANIAN CHILLI CRUST, KANIWA GRAINS, MILK PUDDING AND ROASTED BEETS, FINISHED WITH A LIGHT LAMB JUS BREAST OF DUCK WITH SQUASH CREAM, THAI FLAVOURED KASHA GRAINS, GRILLED PAK CHOI SERVED WITH A STAR ANISE SAUCE ROAST RUMP OF LAMB SERVED WITH SPICED LAMB RILLETTES, ROAST AUBERGINE, DATE PUREE, BUTTERNUT FONDANT, RED WINE ONIONS AND MADEIRA SAUCE SLOW COOKED SHOULDER OF LAMB IN A ROSEMARY SAUCE WITH BUTTERED CHANTENAY CARROTS, MUSTARD CREAMED POTATOES AND CHARRED LEEKS PAN SEARED BREAST OF CORN FED CHICKEN, MERGUEZ CROQUETTES, GRILLED APRICOT, CUMIN CREAM SAUCE BUTTER POACHED CHICKEN BREAST, SAFFRON BROKEN POTATOES, TARRAGON EMULSION, MUSTARD CAVIAR AND WILTED SPINACH SERVED WITH A VIN JAUNE SAUCE BUTTER POACHED BREAST OF CORN-FED CHICKEN, SWEETHEART CABBAGE, STICKY MISO WINGS, AND COCONUT CREAM PAN FRIED SOUTH COAST SEABASS, CRISP SALSIFY, WARM SALAD OF BEANS AND PEAS, TOMATO AND TARRAGON BEURRE BLANC SPINACH AND RICOTTA FILLED GNOCCHI, TOMATO PROVENCALE, BROAD BEAN PESTO (V) CAULIFLOWER AND BLUE CHEESE PITHIVIER, RATATOUILLE BUTTER SAUCE, TOASTED HAZELNUTS (V)

DESSERTS PASSION FRUIT PARFAIT WRAPPED IN DARK CHOCOLATE SPONGE, PRALINE ROYALTINE CRUNCH, PASSIONFRUIT GEL AND CHOCOLATE MERINGUES ALMOND AND APRICOT BAKED TART, ALMOND CLUSTERS, CIGAR TUILE,

13 DESSERTS PASSION FRUIT PARFAIT WRAPPED IN DARK CHOCOLATE SPONGE, PRALINE ROYALTINE CRUNCH, PASSIONFRUIT GEL AND CHOCOLATE MERINGUES ALMOND AND APRICOT BAKED TART, ALMOND CLUSTERS, CIGAR TUILE, APRICOT GEL AND MILK ICE CREAM SCOTTISH RASPBERRY MOUSSE ON A LIGHT VANILLA SPONGE, SPRAYED IN WHITE CHOCOLATE, FRESH RASPBERRY, RASPBERRY GEL AND PISTACHIO BRITTLE BUCKS FIZZ - ORANGE COMPOTE, TOPPED WITH A CITRUS CURD, BUCKS FIZZ JELLY, SOAKED SPONGE, GARNISHED WITH AN ORANGE CRISP, CONFIT ZEST AND BLUEBERRY SORBET WILD STRAWBERRY AND WHITE CHOCOLATE MOUSSE, CHAMPAGNE FROTH AND SZECHUAN PEPPER ICE CREAM VANILLA BAKED CHEESECAKE, HONEYED PEACHES, RASPBERRY GEL AND RASPBERRY RIPPLE ICE CREAM TANGY LIME CURD TART TOPPED WITH COCONUT MOUSSE, TOASTED COCONUT MERINGUES, LIME GEL AND STEM GINGER ICE CREAM ROSEMARY PANNA COTTA WITH SALTED CARAMEL CALVADOS SAUCE, CARAMELIZED APPLE BALLS, GREEN APPLE PUREE, APPLE CRISP AND MADAGASCAN VANILLA ICE CREAM DARK CHOCOLATE BOMBE WITH A BLOOD ORANGE CENTRE, ORANGE PRALINE CRUNCH, BLOOD ORANGE GEL AND CITRUS SHERBET SOUR CHERRY AND DARK CHOCOLATE DOME, GRIOTTINE CHERRIES, SOUR CHERRY GEL, CHOCOLATE SPIRAL AND COCOA NIB TUILE

SWEETCORN CROQUETTES WITH COLESLAW (V) BLACK TRUFFLE AND RICOTTA TORTELLINI, CHERVIL BEURRE BLANC SAUCE (V) Upgrade to our premium selection for 5 pp

SWEETCORN CROQUETTES WITH COLESLAW (V) BLACK TRUFFLE AND RICOTTA TORTELLINI, CHERVIL BEURRE BLANC SAUCE (V) Upgrade to our premium selection for 5 pp MENUS CANAPÉS HOT CANAPÉS BABY YORKSHIRE PUDS WITH RARE ROAST BEEF, HORSERADISH CREAM GRILLED PEPPERCORN CHICKEN WITH LEMON AND LENTIL RELISH FIRED PERUVIAN CHICKEN SKEWER WITH CHILLI, TOASTED PEANUTS