Starter Menu

Seared scallops with mixed leaves and a Teriyaki and mixed chilli dressing.

Seared King Scallops with a Teriyaki, Chilli and Coriander Dressing, Leaf Salad, New Potatoes and Gingered Spinach.

Pan fried Snapper and ratatouille with lemon aidi.

Tartare of Salmon with pickled cucumber and a brioche croute.

Shellfish Bisque with Basil Infused Fishcakes and Crème Fraiche.

King Prawn, Mussel, Squid and Crab Risotto Scented with Saffron and Topped with Gremolata.

Thai Cured Salmon on an Asian Slaw with King Prawns, Pickled Ginger and a Wasabi and Soy Dressing (Plain Smoked Salmon is available).

Carpaccio of Tuna marinated with soy, rice wine vinegar and pickled ginger served with pickled vegetables and a mixed leaf salad.

Tuna Carpaccio- Herb Crusted Loin of Tuna Finely Sliced with a Wasabi, Pickled Ginger and Soy Dressing and a Herb and Spring Onion Salad.

Tuna Carpaccio- Finely Sliced Tuna Marinated in Olive Oil, Soy Sauce, Limejuice and Pickled Ginger with a Baby Leaf Salad.

Vietnamese Vermicelli Noodle Soup with Finely Sliced Seared Beef Fillet, Shredded Asian Greens and Shitake Mushrooms, Spiked with Lime Leaves, Lemon Grass and Coriander.

Baked Goats Cheese on a Baby Leaf and Nectarine Salad with a Pink Peppercorn Dressing.

Warm Confit of Lamb wrapped in Parma Ham on a Celeriac Remoulade with Slow Roast Vine Tomatoes, Wild Rocket, Parmesan and Rosemary Oil (Up to 25 Covers).

Smoked Duck Breast on Puy Lentils, Celeriac Remoulade and fine Beans with an Orange and Roast Hazelnut Dressing.

Marinated Duck Breast with a Crispy Vegetable & Noodle Salad & a Satay, Chilli & Lime Dressing.

Sirloin of Duck Breast Marinated in Garlic and Coriander on a Salad of Thai Sour Mango, Mouli, Carrot and Cucumber with Asian Herbs and a Lime and Num Pla Dressing.

Thai spiced duck breast salad with mango, green papaya, thai basil and chillies.

Breast of smoked goose with potato and truffle salad and grain mustard dressing.

Seared Peppered Beef Fillet with a Warm Truffle Scented Potato Salad & Grain Mustard Dressing.

Sirloin of Beef Marinated in Garlic and Coriander on a Salad of Thai Sour Mango, Mouli, Carrot and Cucumber with Asian Herbs and a Lime and Num Pla Dressing.

Marinated Baby Artichoke Hearts with a Green Tapenade, Celeriac Remoulade & a Beetroot & Balsamic Dressing.