Dinner Parties


A Salmon “duet” with capers, Dill, scallions and lemon With “Carpaccio” of Cauliflower “Polonaise”, beetroot and a horseradish cream fraiche
Roasted Duck Breast with Plum and ginger Sauce, Comfit of Duck, apple and potato croquettes, Celeriac puree and Parsley Braised red cabbage
Raspberry and Pistachio Tart with White Chocolate Crème Anglais


Butterflied Prawns with Taramasalata, rocket, pink Grapefruit and carrot salad
Fallow Loin of Venison with Juniper and red wine Jus “Little” Mushroom and thyme Pies Parsnip puree and Leek Crisps
Seville Orange Tart with Bitter chocolate Mousse and Honeycomb


Quartet of smoked fish terrine with watercress and avocado
Slow roasted shoulder of Spring Lamb with red current and port Jus, Rosti Potato, Minted Broad beans and Asparagus
Crème Brulee with fresh rhubarb and a ginger Tuile


Chargrilled courgette involtini with goat’s cheese, roasted chilli cherry tomatoes, rocket and pine nuts
Fillet of Beef New potatoes in Salsa Verde Charred Aubergine, fine beans, basil and pomegranate and saffron yoghurt
Strawberry and lime Tartlet served with a raspberry sorbet