Our Menus
Feed your imagination
Creative menus, bespoke to you…
LET’S WOW YOUR TASTE BUDS
Food and its styling is at the core of what we do. Our teams creative approach has featured in National news and the most exclusive lifestyle magazines. We treat our menu creativity as an infinite journey of excellence.
Our culinary range extends from molecular cooking processes through to producing historical themed dishes. We embrace each season and have built relationships with local producers who practice sustainable foraging and farming to deliver some beautiful artisan products. These carefully selected suppliers share our values, ensuring that we receive produce of the very highest quality.
Scottish Salmon and Beetroot firecracker
Crispy Burford Blue egg, enoki nest, potato veloute, grapefruit chutney
Chicken and burnt onion ballotine, sage oil, apple, pearl onions
Lobster cocktail, smashed avocado, crab biscotti
Rare seared Yellow Fin Tuna, kaffir lime leaf infused rice,
Textures of rainbow beets, Wasabi pearls, soya air
Roasted guinea fowl, cauliflower textures, puffed wild rice and bacon
Beef carpaccio, truffle potato fondant, poached quail egg, pickled roots
Red onion and balsamic tatin, carpaccio of beetroot, goats cheese
bonbons and red chard
Tandoori of sea bass, Goan spiced pumpkin risotto, spring onion
bhaji and raita
STARTERS
Tandoori monkfish chop, curried cauliflower puree, octopus and potato a la plancha
Guinea fowl, creamed polenta, blackened kernels, popcorn and chorizo
Lobster and chips, fillet of cod, wasabi peas and
smoked mackerel aioli
Seared duck breast and braised leg fondant black fur potatoes,
carrot and orange, sprouting broccoli and braised kumquat
Harissa roasted poussin, spring vegetable tagine, wild mushroom pilaf
Rare rump of lamb served in a hazelnut crumble, shoulder cannelloni,
cauliflower puree, vine vegetable ratatouille
MAINS
Squid ink calamari Chorizo aioli
The Quail with the golden egg
Westcombe Cheddar and Marmite cheese straws
Croquette of ham hock, pickled leek and black truffle served with
piccalilli fluid gel
Crudite jardin potager, black truffle aioli, black olive soil
Gin cured salmon tuille, wasabi and ginger fluide gel
Pink Lobster cocktail, citrus polenta chips to dip
Panko salmon pencils, chilli coriander and ginger mirin
Rare herb crusted tuna, fennel shortbread and wasabi cream
Rare Peking duck and crispy vegetable bundles with hoi sin
Saddle of lamb, pumpkin polenta with fresh mint and pea pesto
CANAPES
Wagu beef sliders, fried chili, burnt goats cheese
Afternoon tea
Grilled Asparagus caesar salad
Beef Katsu curry shallot aioli
Cornish mackerel on toast, lemon caper pesto
Surrey Hills Lamb tagine, preserved lemon and cous cous
Frito misto, lemon aioli
Red onion and balsamic tatin, carpaccio of beetroot, goats cheese
bonbons and red chard
Steak and chips served with sauce béarnaise
URBAN PARTY
Surrey Hills Lamb tagine, preserved lemon and cous cous
Asian duck salad
Beef carpaccio, shaved heritage roots, rocket caviar, parmesan emulsion
Gin cured scottish salmon, watercress consomme and spring shoots
Grilled Asparagus caesar salad
Hand dived scallops, butternut puree, sea vegetables
Kilner jar dessert, raspberry elderflower jelly, chocolate parfait,
toffee apple delice
Steamed seabass, softshell crab kanji
Bistro style bouillabaisse, leek tempura and fennel mash
Colanders of chicken and crispy bacon caesar salad
Rare spiced tuna, Asian slaw and Japanese sticky rice, wasabi oil
Wagu beef sliders, fried chilli, burnt goats cheese
BOWL & STALL
Rhubarb and custard trifle, toffee crumble
Fruits of the forest
Warm chocolate soup, honeycomb, raspberries, tagete blossom creme
Bakewell tart, poached pear, basil and almond milk panna cotta
Dessert carousel
Eton mess
kilner jar desserts, raspberry elderflower jelly, chocolate parfait,
toffee apple delice
Melting 70- chocolate fondant, bay leaf panna cotta, honeycomb
and orange candy floss
Tiramisu, almond brittle, cocoa bean curd
White chocolate and cardamom cheese cake, vanilla toffee
and raspberries elderflower tonic
White chocolate panna cotta, surrey strawberries, crushed meringues
DESSERT
Earl grey infused negroni
Cold press extractions
Gin, apple, elderflower, cucumber, mint
Forages hedgerow berry mojito
Japanese Whisky old fashioned
Lime and jasmine mojito with lychee
Martini bar
Mixing a mean mojito
Strawberry and elderflower caipirinha
Bellini pipettes of pear, raspberry or peach
Homemade ginger and lemongrass presse
DRINKS
LET’S WOW YOUR TASTE BUDS
Great ideas are only unique at the point of creation