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3 Course Sample Menu

The 3 Course Menu is perfect for clients who are looking for a classic dining experience where they can be assured of having enough choice to make everyone at table happy.

I can offer eclectic, internationally influenced dishes for each course, and every dish is completely original, developed over the last twenty years in kitchens across the globe.  Though please feel free to ask about other dishes, as every menu is fully customisable to meet your exact needs.

Detailed menu descriptions are available on request.


- Roasted Celeriac & Aged Parmesan Veloute w/ Chervil & Black Truffle

- Seasonal Wild Mushroom & Baby Leek Risotto w/ Fired Sage

- Venison Carpaccio w/ Pickled Leek Heart, Blackberry Chilli Jelly & Brioche Crouton

- Cured Albacore Tuna Tartare on Shaved Fennel & Burnt Orange w/ Wasabi Emulsion

- Lobster Tortelloni w/ Claw in a Rich Bisque w/ Pea Shoots and Sage Oil

- Seared King Scallop on Truffled Potato Puree, Sweet Chilli Ginger & Crisp Leeks

- Creamy Epoisses Ravioli on Slow Cooked Pork Cheek w/ Tomato Chutney and Basil

- Crisp Pulled Duck Wontons on Seared Leek in a Fragrant Chilli and Lime Broth w/ Pickled Radish, Shumiji Mushrooms & Toasted Sesame

- Savoury Parmesan Custard w/ Wild Chanterelles, Mushroom Demi-Glace, Parsnip Puree & Crispy Shallots



- 40 Day Dry-Aged Beef Fillet w/ Roasted Fingerling Potatoes, Seasonal Vegetable, Green Peppercorn Veal Jus & Bone Marrow Butter

- Crispy Skinned Duck Breast on Caramelised Fennel Puree, Beetroot Gratin, Smoked Shallot Arancini & Pickled Fennel

- Lion of  Miso Glazed Halibut on White Crab & Asparagus Risotto w/ Banyul's Marinated Hierloom Cherry Tomatoes

- Cured Rock Bass on a Panko Crusted Pork Belly Presse w/ Salsa Verde, Romesco and Pickled Fennel

- Goats Cheese & Spring Vegetable Tart on Caramelised Celeriac Puree w/ Pickled Radish Greens and Tomato & Ginger Chutney

- Gratin of Wild Mushroom Duxelle, Parsnip & Baby Spinach w/ Roasted Courgette, Salsa Verde & Fresh Black Truffle


- Popcorn Creme Brulee w/ Salted Palm Caramel

- Brioche "French Toast" w/ Madagascar Vanilla & Maple Syrup and Thyme Oil topped w/ Hand Churned Fior Di Latte Gelato & Honeycomb Crumble

- Lemon & Blood Orange Tart w/ Italian Merengue, Wild Strawberries & Thyme

- Baked Aged Chevre Cheesecake w/ Roasted Pistachio & Oat Crumble, Blackberry Gastrique & Dark Chocolate

- Selection of Gloucestershire, Somerset & Worcester Cheeses w/ Seasonal Fruits, Chutneys & Savoury Biscuits

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