Original Recipes

ChefGary's Indulgent Dinner Party Menus - from £650 (Plus VAT)

 

 
ChefGary Dinner party - Seared Scallops
ChefGary - Assiette of pork
British Beef ChefGary
 

 
 

Bistro - 3 Courses - £65 per person - Plus VAT

To Begin

Smoked beef brisket croquette - piccalilli
- - -
Goat’s cheese - beetroot - balsamic


Main - Course

Pan seared breast of corn-fed chicken - bubble and squeak - autumnal greens - Chasseur sauce
- - -
Slow cooked, crisp confit of Hampshire pork belly - sea salted crackling - ‘neeps - autumnal greens - ale gravy
- - -
Fillet of sea bass - buttered potatoes - autumnal greens - white wine - lemon
- - -
Roasted spiced cauliflower - leek, Kohl rabi & spinach pie - ‘neeps

To Finish

Treacle sponge - salted caramel popcorn - pouring cream
- - -
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
- - -
Pan seared duck breast - confit leg - slow cooked duck egg yolk - bubble and squeak - beetroot ketchup
- - -
Tempura King Prawns - lime - wasabi mayo - Asian inspired ‘slaw
- - -
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
- - -
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
- - -
Salmon, prawn and spinach en-croute - saffron cream sauce - potato gratin - greens
- - -
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