Recommendation

A choice of 4 Canapés Drinks Reception

8 Canapés Afternoon Tea/ Starter

Dips (Served with Assorted Crudités)

Beetroot hummus

Tzatziki

Smoked Black Bean Hummus, crudités

Hummus (Traditional), crudités

Baba Ghanoush

Garlic Cream Cheese

Hot Canapés

Chilli Con Carne Croustades

Black Bean, Chilli, Cheese and Coriander Quesadillas

Jerk Chicken Skewers

Spiced Aubergine Fritters

Feta, Mint, Yoghurt and Honey Filo Wraps

Game Rolls

Whitebait Cones

Beef and Horseradish

Cheesy Leek Tarts

Scallop, Crispy Bacon, Garlic Crouton and Raspberry

Chorizo in Red Wine

Spanish Tortilla

Warm Leek and Potato Soup Shot

Roasted Butternut Squash and Thyme Soup Shot

Langoustine Thermidor

Bangers and Mash

Cheddar and Wholegrain Mustard Straws

Crispy Duck Wontons Plum Sauce

Mediterranean Wontons, Harissa Creme Fraiche

Smoked Pulled Pork Wraps, Apple and Mustard

Welsh Rarebit Vol au Vents

Cold Canapés selection

Scallop Ceviche, Lime, Lychee and Fresh Chilli

Dates Stuffed with Goat’s Cheese, Honey and Pistachio

Crab, Chilli and Lime Tarts

Fennel, Cumin, Spinach Ricotta Cakes

Smoked Salmon and sour cream Choux Buns

Smoked Mackerel, Apple and Fennel on Rye

Home Cured Salmon Gravadlax, Horseradish Cream and Dill

Caprese Skewers

Grilled Courgette, Ricotta, Toasted Pine Nut Rolls with Balsamic

Mediterranean Vegetable Croustade

Gazpacho Soup Shot

Parmesan Shortbread

Blue Cheese, Port and Walnut Pate

Pea, Mint and Ricotta Crostini

Chicken Liver Parfait, Chutney

Eclairs with Goat’s Cheese and Chive Mousse

Mini Prawn Cocktail

Bocconcini, sun blushed tomato and parma ham

Gateau piment (split pea chilli cakes)

Click here to download as a PDF »

Spring Menu 2019

To Start

Ceviche of Bass, flowers, Nori crisps & sea herbs

Seared & torched Mackerel Fillet, Caper, Black Garlic, Chervil & Tomato water

Warm salad of pigeon, Dorset watercress, smoked bacon, raspberry vinegar dressing, toasted hazelnuts & garlic croutons

Cullen Skink, Spirulina bread, smoked butter, Confit egg yolk

Bosworth Ash goats cheesecake, Toasted seeds, Charcoal crackers, Beetroot textures

Tartiflette, poached hen’s egg, pickles, crusty bread

Lobster Macaroni and cheese, parsley

To Follow

Braised Pigs Cheek in Molasses, pressed belly pork, Pomme puree, scratchings, liquor

“Tournedos Rossini” Fillet steak, croute, foie gras, truffle and Madeira sauce

Fillet of Brill, Soft shell crab, aerated lobster bisque, vegetables

Moroccan spiced Spring Lamb Cannon, Spiced lamb pastilla, casserole, carrot and orange, cous cous

Octopus, black risotto, saffron aioli, sea vegetables, activated charcoal

Dorset seafood platter, a selection of the finest seafood, sea herbs, aioli, crusty bread and lemon
(must be taken by at least 6 people or the whole party)

All main courses come with seasonal vegetables and a starch

To Finish

Chocolate Cremeaux, hazelnut, stem ginger, feuilletine, poached pear, candied nuts

Apple Charlotte, vanilla & cardamon custard

Spiced caramelised Pineapple, coconut ice-cream, rum, granola

Seasonal berries, passion fruit and gin sabayon, shortbread

Peanut Sable, peanut butter & honey ice cream, peanut brittle, soil

Brown bread cheesecake, raspberries, whisky custard, granola

Local Artisan cheeses, chutney, crackers, date and walnut bread,

Please note there are plenty of vegetarian options available and all dishes can be adapted

Staffing is extra and charged for the evening based on 12 guests, for a private chef and waiting staff to serve.

Please contact us for further details.

This is a bespoke service to impress you and your guests, utilising local ingredients and suppliers, however allowing ourselves the freedom to source further afield to bring you something a little different. A tasting menu is available if you wish with a wine flight option on all menus.

Download this menu as a PDF »

To Start

Scallop, Black pudding, beetroot, pea and goat’s curd

Torched mackerel fillet, pate, creme fraiche, horseradish, lemon

Wild mushrooms on toasted sour dough, Dorset Blue Vinney cream

Chilli poppers, crab mayonnaise, kimchi, sour cream, radish and flowers

Burnt bass, warm apple and celeriac remoulade, watercress, activated charcoal

Salad of Partridge, roasted hazelnut, pear, hazelnut dressing

To Follow

All main courses served with Pomme Parisienne, fresh herbs and seasonal vegetable selection

Hake fillet, Parsley sauce, mussels

Confit duck leg, cavolo nero, cherry compote, red wine sauce

Halibut, creamed leeks, leek crisps, cockle popcorn

Sole fillets, lobster sauce, leek and carrot,

Beef fillet, haggis whisky sauce

Slow cooked shoulder and roasted rack of lamb, Jerusalem artichoke, broad bean, lemon, tomato and truffle

Wild mushrooms, creamed spelt, squash, parsnip crisps

To Finish

Warm doughnut, blackberry compote, clotted cream ice cream

Hedgerow pudding, clotted cream

Apple Charlotte, toffee apple, cream

Chocolate blancmange, cherries in kirsch

Panna cotta, passion fruit and mango, shortbread

Local Artisan cheeses

Please note that every guest must choose the same dish for parties of 12, anything above this you may have a maximum choice of 2 dishes from each course.

Click here to download as a PDF »

To Start

Scallop, Black pudding, beetroot, pea and goat’s curd

Mackerel fillet, creme fraiche, horseradish, lemon

Wild mushrooms on toast, Dorset Blue Vinney

Roasted squash ravioli, oregano butter, toasted seeds, mizuna

Chilli poppers, kimchi, sour cream, radish and flowers

Burnt bass, warm apple and celeriac remoulade, watercress

Salad of Partridge, roasted hazelnut, pear, hazelnut dressing

Tasting plate of seasonal game, pickles, jelly, leaves

To Follow

All main courses served with Pomme Anna and seasonal vegetable selection

Hake fillet, Parsley sauce, mussels

Confit duck leg, cavolo nero, cherry compote, red wine sauce

Halibut, creamed leeks, leek crisps, cockle popcorn

Sole fillets, pak choi, roasted peppers, polenta, fresh herb oil

Beef fillet, haggis whisky sauce

Duo of lamb, aubergine biyaldi, lambs lettuce, broad beans, lemon

Wild mushrooms, creamed spelt, squash, parsnip crisps, runner beans

To Finish

Warm doughnut, blackberry compote, clotted cream ice cream

Hedgerow pudding, clotted cream

Apple Charlotte, toffee apple, cream

Chocolate blancmange, cherries in kirsch

Panna cotta, passion fruit and mango

Local Artisan cheeses

Please note that every guest must choose the same dish for parties of 12, anything above this you may have a maximum choice of 2 dishes from each course.

Download this menu as a PDF »

To start

Homemade bread and local butter

Local cheese samosas, cucumber, papaya, tomato, chilli, lime and coriander

Fresh sardines on toasted sourdough with chilli and lemon

Fresh local crab, homemade lemon mayonnaise, Irish soda bread

Salad of spiced crispy baby squid, tomato essence, black garlic aioli

Poached egg, grilled sourdough, avocado, guanciale

Torched mackerel, buttermilk and chive dressing, dehydrated kale crisp, grilled gem

Panko crusted scallops, dehydrated blood orange, powdered and candied zest, hollandaise, mizuna

Duck rillette, spring water vinaigrette, kumquat marmalade

3 cheese toast, tartare of prime beef fillet, crispy shallot, capers

Our ‘Signature’ Mozzarella vine tomatoes, homemade pesto, soil and cress

Textures of summer vegetables, pancetta, pecorino and lemon

Intermediate (optional extra)

Electric palate cleanser !

Gin and tonic granita, blue curaçao, dry ice

Sorbet selection

To follow

Chargrilled Flat iron steak, Teriyaki glazed lobster tail, hollandaise, green salad

Fish pie, locally caught fish in a champagne sauce, cave aged cheddar mash, lemon, parsley crumb

Whole pan fried Dover Sole, lemon, caper and seaweed butter, sea asparagus

Slow cooked shoulder of hogget, Tuscan summer vegetable stew, wild garlic

Fava bean, sweet potato and spinach curry, buttermilk flatbread, braised fragrant rice

Tandoori spiced monkfish brochette, roti, spiced salsa, minted yoghurt, coriander

Roasted loin of pork, caramelised apple and calvados sauce, crackling, apple,

Polenta with ratatouille, vegetarian parmesan and fresh herbs, walnut hollandaise slaw

Panko crumbed Sweet potato, wild mushroom and fresh herb cake, sour cream, dressed
leaves

All main courses come with a seasonal vegetable selection to share and new potatoes

To finish

Chocolate cremeaux, Guinness cake , fresh mango, honeycomb

Strawberry, lime, cardamon, meringue 2 ways

White peach Bavarian cream, poached nectarine, white chocolate rocks

Fresh cherry and kirsch pancakes, sweetened mascarpone

Seasonal fruits, sweet wine sabayon, torched

Local Artisan cheese, crackers, butter, fruit and chutney

Coffee and homemade treats

Staffing is charged extra for the evening and based on 12 guests, for a private chef and waiting staff to serve, should you have more guests we would advise to increase staffing.

Please contact us for further details.

Supplemented dishes are there to bring you something a little different from the best local ingredients

I would ask that parties of 10 choose the same for each course, parties over 10 guests may choose 2 items from each course.

All dietary needs are catered for, so please inform us when booking.

This is a bespoke service to impress you and your guests, utilising local ingredients and suppliers, however allowing ourselves the freedom to source further afield to bring you something a little different.

A tasting menu is available if you wish and a wine flight option on all menus.