* Party menus are subject to change due to seasonality, availability and other issues beyond our control. A menu pre-order is required for most parties.

Sample Menu 2011
This menu will be confirmed later on in the year.

One choice per course, plus vegetarian, to be chosen in advance on behalf of the whole group

Starter

Waldorf salad with honey glazed apple, sakura cress and berry coulis

or

Graved lax with honey mustard dressing and dill, with chicory and sakura cress

or

Terrine of pheasant and chanterelles, red onion confit, caramelised pear and port wine reduction 

or

Smoked duck breast with red cabbage salad, orange chip, mixed leaves and forest berry vinaigrette

Main Course

Pan-friend duck breast with Savoy cabbage, celeriac mash and star anise juice

or

Roast turkey stuffed with chestnuts and sage, cranberries and pomegranate sauce, Savoy cabbage and Brussels sprouts, roasted root vegetables

or

Char grilled beef on yellow lentils with roasted purple potatoes, green asparagus and red wine reduction 

or

Monkfish medallion with crispy pancetta, on peas and tomato puree with chateau potatoes

or

Capes risotto with rocket salad, parmesan flakes, balsamic glaze and truffle oil

Desserts

Festive plum pudding with brandy anglaise

or

Stick date pudding with dark caramel sauce and vanilla ice cream

or

Trio of chocolate: Chocolate cake, which chocolate mouse, chocolate ice cream, red coulis

or

Fruit of the forest cheesecake with passion fruit coulis