Delicious Food. To fit your lifestyle.


·         Red mullet with saffron crab risotto 

·         Tandoori monkfish, coconut & charred sweetcorn puree, lime and coriander oil

·         Tuna tartare, chili, ginger & sesame, toasted buttermilk bread

·         Torched mackerel, horseradish & chives potato salad, pickled onion and beetroot dressing

·         Carpaccio of beef, lovage, caper and olive oil dressing, parmesan and pink peppercorn

·         Duck breast with beetroot purée and butternut fondant and chicory.

·         Lobster risotto with tarragon and chives

·         Scallops in their shell with sautéed peas, smoked bacon, black pudding and samphire

·         Chicken & Truffle Roulade with Tomato and Basil Fondue

·         Smoked Salmon & Crab Verrine, Cucumber, Dill & Sour Cream Dressing

·         Duo of Roasted Beets, Smoked Goats Cheese, Roasted Pepper Coulis

·         Seabass Fillet, Saffron and Mussels Broth, Potato Pearls and Samphire

·         Chicken and Ham Terrine, Tarragon Mayonnaise

·         Langoustine cocktail with keta caviar

·         Venison Carpaccio with artichoke rocket and olive tapenade

·         Ham Hock and celeriac puree with pickled mushrooms



·      Beef fillet, fondant potato, charred asparagus & béarnaise sauce

·      Monkfish tail with roasted butternut squash, chorizo & spiced beans stew

·      Chargrilled lamb rump, spiced aubergine, minted yoghurt & couscous

·      Pan fried sea bass, saffron potatoes, fennel, shellfish bouillabaisse, rouille crouton

·      Brown butter & capers-baked ray wing with braised fennel, fennel velouté and brown shrimp

·      Rosemary and butter roast breast of chicken, potato gratin, caramelised white onion and sage puree, greens, thyme red wine jus

·      Pressed lamb shoulder, honey and black garlic glazed fondant, squash cream, goats curd and mint oil

·      Fillet of Venison, braised red cabbage, dauphinoise potato, orange glazed carrots with juniper berry jus

·      Potato gnocchi with cep mushroom and pea fricassee

·      Beetroot risotto with candy beetroot and goat’s curd

·      Cote de Boeuf Surf and Turf with king prawns in garlic and herbs butter, charred tender-stem broccoli, asparagus, wild mushroom fricassee & side of potato dauphinoise

·      Salmon -en Croute with a pink peppercorn and mustard Beurre blanc, charred stem broccoli, sautéed new potatoes

·      Braised beef cheek, potato and celeriac mash, sautéed wild mushrooms stem broccoli, tarragon Jus

·      Roasted cod, Parisienne potato, fennel, samphire, shellfish bisque

·      Guinea fowl supreme, spinach, pumpkin & potato gnocchi, red wine Sauce

·      Duck breast, saffron potatoes, bok choi, hoisin jus

·      Lamb, Pomme puree, fine ratatouille, feta, olive jus (gf)

·      Supreme of chicken, roasted butternut squash, beets, baby carrots, thyme jus

·      Brill, fondant potato, spinach, shrimp & saffron Beurre blanc

·      Vietnamese Beef Pho

·      Braised Shoulder of Lamb, Ratatouille, Bundle of Veg, Garlic Mash, Minted Braising Jus

·      Smoked haddock with Chana masala, warm flat bread, spiced yoghurt

·      Moroccan lamb tagine, tabbouleh, warm flat bread and pomegranate



•      Sticky date and orange pudding, toffee sauce and chocolate ice cream

•      Banana and peanut parfait, almond shortbread, fresh raspberries with raspberry & lime gel

•      Roasted pineapple, vegan ice cream, pink peppercorn and real honeycomb

•      Vanilla panna cotta with hazelnut praline crumble, rhubarb puree and ginger stems

•      Deconstructed Eton mess

•      Fruit and granola crumble with creme anglaise 

•      White chocolate and raspberries cheesecake

•      Macaroons and petit fours

•      Chocolate orange delice with orange sorbet

•      Pistachio Panna Cotta, salted pistachios mint and berries salsa

•      Raspberries & dark chocolate mousse, ginger biscuit & nut crumb, baileys cream

•      Artisan Cheeses, Seeded Crackers, Walnut Jam

•      Vanilla Crème Brûlée served Flambe, Shortbread Biscuit

•      Artisan Cheeses, seeded crackers, grapes, fig confit