Original Recipes
ChefGary's Indulgent Dinner Party Menus - from £650 (Plus VAT)
Bistro - 3 Courses - £65 per person - Plus VAT
To Begin
Smoked beef brisket croquette - piccalilli
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Goat’s cheese - beetroot - balsamic
Main - Course
Pan seared breast of corn-fed chicken - bubble and squeak - autumnal greens - Chasseur sauce
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Slow cooked, crisp confit of Hampshire pork belly - sea salted crackling - ‘neeps - autumnal greens - ale gravy
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Fillet of sea bass - buttered potatoes - autumnal greens - white wine - lemon
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Roasted spiced cauliflower - leek, Kohl rabi & spinach pie - ‘neeps
To Finish
Treacle sponge - salted caramel popcorn - vanilla custard
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Apple tarte tatin - vanilla custard
Gourmet - 3 courses - £80 per person- Plus VAT
To Begin
Ham hock and pulled pork Scotch egg - pickles - mustard mayo
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Pan seared duck breast - confit leg - slow cooked duck egg yolk - bubble and squeak - beetroot ketchup
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Tempura King Prawns - lime - wasabi mayo - Asian inspired ‘slaw
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Wild mushroom & wild garlic tortellini - truffle - feta - pine nuts
Main - Course
Pan roasted British beef
Pan roasted pave of centre cut of sirloin - slow cooked brisket - potato gratin - celeriac - horseradish - kale - anise roasted carrots - caramelised onion - red wine gravy
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Assiette of corn fed chicken
Pan seared breast - crisp confit of boneless thigh - panko breaded heart and wing - truffled potato - celeriac - kale - anise roasted carrots - white wine gravy
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Salmon, prawn and spinach en-croute - saffron cream sauce - potato gratin - greens
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Roasted squash, spinach, beetroot and goat’s cheese Wellington - chasseur gravy
To Finish
Trio of desserts
Choux bun - salted caramel cheesecake centre
Chocolate feuilletine parfait - aerated white chocolate
Apple and cinnamon tarte tatin - vanilla custard
Tasting menu - £110 per person- Plus VAT
Chef’s selection of pre dinner decadent canapes
Amuse bouche
Wild mushroom & black garlic tortellini - truffle - feta - pine nuts
To Begin
Pan seared duck breast - confit leg - slow cooked duck egg yolk - bubble and squeak - beetroot ketchup
Then
Tempura King Prawns - lime - wasabi mayo
Sorbet course
Main Course
Pan roasted British beef
Pan roasted pave of centre cut of sirloin - slow cooked brisket - potato gratin - celeriac - horseradish - anise roasted carrots - caramelised onion - red wine gravy
To Finish
Choux bun - salted caramel cheesecake centre
Chocolate feuilletine parfait - aerated white chocolate
Apple and cinnamon tarte tatin - vanilla custard