Canapés

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• Pig cheek croquettes with roasted apple & fried sage.

• Korean fried chicken with spicy mayo & seaweed crisp

• smoked eel with pickled beetroot & dill

• Grilled aubergine with soy and thyme honey (V)

• Courgette fritters with cucumber & mint dipping sauce (V)

• Salt fish croqueta with fermented hot sauce 

• Seared tuna with pickled kohlrabi and coriander

• Chicken thigh yakitori with ponzu dipping sauce

• Dahl fritters with pol sambola

• Pork/prawn gyoza  with ginger and sesame dipping sauce

• Pork belly bites with caramelised lemongrass

• spring onion pancakes with black vinegar dip

• Forest mushroom arancini with wild garlic & pecorino 

• crispy polenta with truffled quail eggs

•  Chargrilled prawn skewers with nam pla prik

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Summer party

Canapé:

Sea bass ceviche with blood orange & citrus

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To Start:

Grilled octopus with fennel & chorizo salad with grapefruit & mint oil

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Main Event (family style):

Tamarind & soy marinaded chicken supreme (BBQ'd)

Grilled baby gem wedges with salsa verde 

Rare bavette with papaya salad & nam prik

cauliflower florets, mustard seeds and turmeric with Fermented chilli hot sauce

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Dessert:

'Sticky Fig' - figs baked in sherry & pomegranate molasses served with sweet labneh & pistachio.

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Dinner Party - five courses

Amuse-Bouche

Smoked trout with whiskey jelly & samphire gel

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First

FirsBeef fillet carpaccio, parmesan shard, Pea shoot salad with hazelnut crumb

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Second​

white risotto with cured egg yolk​

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Third

Pressed pork belly with celariac purée & cider jus

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Dessert

Chocolate & miso caramel tart with creme fraîche

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