PRIVATE DINING

(Sample Summer Menus)

PLATED

— Starter —

Burratta, white peach and proscuitto salad with raspberry vinaigrette, sourdough crumb, toasted almonds, warm honey and basil oil

— Main —

Roast duck breast with cherry purée, confit duck leg croquette, pickled cherries, broad beans and tarragon

— Dessert —

Dark chocolate mousse with mint ice cream, aerated white chocolate and a buttermilk & vanilla cream

(A typical plated menu – bespoke as standard)

SHARING

— Main Courses —

Slow-roasted shoulder of Lamb

Roasted butternut squash with a spiced tomato pesto, lime yoghurt and toasted pumpkin seeds

Mange tout, green bean and garden pea salad, with toasted hazelnuts, sesame seeds and a citrus dressing

Roasted beetroot and puy lentil salad, with pickled mustard seeds, goats cheese and a tarragon and mustard dressing

— Dessert —

Vanilla & nutmeg egg custard tart with poached rhubarb and ginger ice cream

(A typical sharing menu – bespoke as standard)

Click here to enquire about Private Dining

 

BACK TO ALL SERVICES