Private Dining & Personnel Chef Services

Service Description

This event is for up to 10-25 people. The sample menu available is: Starter Confit Goosnargh duck leg & Smoked Duck terrine, cherry gel, pickled black raddish, baby beetroot & courgettes (mustard, celery, gluten, sulphite) Pecorino Risotto “scotch egg”, pickled micro vegetable, chilli, shallots & coriander gel, crispy polenta (gluten, egg, sulphite, milk) Charred compressed melon, Robiola Piemonte cheese, seasonal orange, Parma ham, coppa, bresaola, micro cress & apple balsamic (milk, sulphite) Main Cornflake crusted Sea bass, Tempura Dublin bay Langoustine, Purple potato cake, wilted spinach, pea puree & tartar pickle (gluten, crustacean, Molluscs, sulphite, egg, milk) Dingley bell Pork Belly pressing, Mini Braised Gammon Pie, burnt carrot puree, candid baby beetroot, spinach emulsion. (Gluten, milk, mustard, celery, egg) Seared Corn-fed chicken breast, La chinata paprika spiced drumstick, pancetta rosti, confit tomato gel, baby heritage carrot (milk, sulphite) Burrata cheese, grilled aubergine, yellow courgette ribbons open ravioli, sweet pepper puree, roasted baby bell pepper. Parmigano reggiano crumb (gluten, milk, egg) Desserts Black Forest Gateau Glazed Cherrie gel, cookie crumb, mixed berry compote Bread & Butter Panettone & raspberry jam pudding, vanilla pod tuile, cinnamon ice cream Almond Panacotta Toasted almond, clementine sorbet, confit zest, pomegranate jelly