Menu's
Why not take a look at our delicious menu's below where our chefs hand crafts dishes to perfection.
Have something in mind already? We can tailor to suit your event.
Our Samples...
Canapés
- Lamb kofte skewer with minted yoghurt & pickled red onion
- "Steak & Chips"
- Pork & caramelised onion sausage roll
- Honey & sesame cocktail sausages served with a honey mustard sauce
- Smoked salmon blini, dill creme fraiche with Exmoor Caviar
- Sesame seared tuna, wasabi mayo served on a sesame cracker with wasabi mayo
- Beetroot cured salmon with beetroot remoulade served in a beetroot cup
- Panko crusted king prawn served with a sweet chilli sauce
- Spiced Avocado, garlic, chilli & lime king prawn served in a charcoal cup
- Caramelised onion & goats cheese tart (v)
- Toasted fig, gorgonzola & mizuna (v)
- mushroom & confit garlic Arancini (v)
-Spanish tortilla served with aioli & roasted red pepper (v)
Bowl food
- Sticky hoisin pork belly with a cucumber & chilli salsa
- Moroccan slow cooked pork shoulder, Tabbouleh salad & minted yoghurt
- Chilli con carne served with basmati rice, sour cream, guacamole & tortilla chips
- Slow cooked beef short rib, truffle mash, crispy shallot & Jus
- Jerk chicken, rice & peas served with mango & coconut salad & Jerk BBQ glaze
- Hawaiian salmon Poke bowl
- Beetroot cured salmon, fennel salad & dill creme fraiche
- Beer battered fish, chips & mushy peas
- Korean Panko crumbed Aubergine with Gochujang rainbow slaw (v)
- Wild garlic hummus, grilled asparagus and crushed toasted hazelnuts
- Vegan Buddha Bowl
- Thai vegetable curry served with sticky rice & rice crackers
- Vegetable tagine served with herb cous cous & minted yoghurt
-
Dining stater
- Slow cooked ox cheek & baby leek terrine with a horseradish, stout, and red onion jam with lightly toasted ciabatta toasts
- Seared Venison loin, pistachio puree, crushed pistachio, and a rich jus
- Cumin spiced lamb, smooth hummus, pomegranate & Khobz shards
- Chicken liver chia seed parfait, apple and ale chutney, rye toast and an autumn plum slaw
- Queen seared scallops, white truffle cauliflower puree, wild garlic, lemon balm & shaved New Forest black truffle
- Smoked salmon gravlax, pickled chestnuts, fresh cucumber, and lemon crème fraiche
- Butternut squash & sage risotto with shaved parmesan and parmesan crisps
- Cream of tomato soup served with a freshly made artisan roll
- Winter tabbouleh, pomegranate, and cumin dressing and crushed khobz bread
- Chorizo scotch egg, aioli & basil oil
- Fig, burrata & Prosciutto on toasted sourdough
- Roasted red pepper soup with crispy croutons
Dining Main course
- Slow cooked shin of beef, parsnip and honey puree, tender stem broccoli, torched shallot, and jus
- Chicken, pickled wild mushrooms, butternut puree, puffed wild rice and a black garlic and parsley sauce
-10 hour slow cooked crispy crackling pork belly, potato puree, caramelised apple, pan fried brussels and bacon lardons in stout with a red wine reduction
-Pan fried Shetland turbot, pickled kohlrabi, roasted celeriac fondant served with a roasted leek velouté
-Oven roasted cod loin, crushed potatoes, buttered samphire, mussels cooked in white wine and tarragon cream sauce
- Pan fried wild sea bass, buttery fondant potato, citrus green green's with a tarragon cream sauce
- Spinach, feta and cranberry wellington served with winter greens, dauphinoise and jus (v)
- Curried cauliflower, moong lentils, chilli chapatti shards with a compressed tomato and red onion salad (ve)
- Kale polenta, Cavolo Nero, pickled sprouts, crushed hazelnuts and a herb oil (Ve)
- Butternut squash steak, winter greens, celeriac puree & a herb dressing