The chef will typically arrive 1.5 hours before.
A classic and modern fusion of flavours.
This menu includes one canape.
Creamy duck liver and shallot on toast with whiskey cream sauce.
Camembert with fig and onion tart with watercress salad.
Parma ham wrapped monkfish, confit oxtail ravioli, kale and oxtail jus.
Roast Goose breast with goose leg sausage savoy cabbage roll, honey glazed salsify, cranberry relish, Jerusalem artichoke purée.
Vegetarian Wellington. Puy lentils, wild mushroom and butter beans served cauliflower cheese and nut roast stuffing + vegetarian red wine jus
Buttermilk pannacotta and honeycomb sandwich.
Chocolate pudding with crème anglaise.