Sample Menus        

Fine Dining

Starters

Warm/Hot

Foie Gras Ganache, Roasted Fig, Balsamic, Brioche

Twice Baked Stilton Soufflé, Parmesan Crisps, Rocket,

Balsamic Reduction & Basil Oil Crab Risotto with Crab Beignet & Pepper Dressing

Butternut Squash & Jerusalem Artichoke Soup with Poached Quail Egg & Truffle Oil

Cold

Hot-Smoked Salmon on Carpaccio of Heritage Beetroot with Horseradish Crème Fraiche & Pickled Cucumber

Ham Hock Terrine, Piccalilli with Parsley Salad & Grilled Sour Dough

Heirloom Tomato Salad, Shallots, Goat’s Cheese Mousse & Beetroot Crisp

Tian of Avocado, Smoked Trout & Crabmeat with Tomato & Salmon Caviar

Tuna Carpaccio, Soy Marinated Daikon & Shallots with Herb Salad

Slow-Roasted Balsamic Figs with Buffalo Mozzarella, Bresaola, Basil Oil

Main course Dishes

Fillet of Beef

Sussex Fillet of Beef with White Onion Purée, Baby Leeks, Carrots & Red Wine Sauce

Fillet of Beef, Sauce Bordelaise, Beetroot & Potato Dauphinoise, Girolles, Celeriac Purée & Broad Beans

Chicken /Game

Coffee Roasted Breast of Duck, Pear & Potato Ragout, French Beans, Madeira Sauce

Breast of Corn Fed Chicken with Chervil, Crushed New Potatoes, Baby Leeks, Pumpkin Purée & Marsala Jus

Guinea Fowl stuffed under skin with Fresh Herbs, Pearl Barley Risotto, Asparagus & Cipollini 

Roast Loin of Venison, Juniper Marinade, Purple Sprouting Broccoli,Girolles, Potato Dauphinoise, Lingonberry & Red Wine Sauce

Lamb

Suffolk Rump of Lamb with Miso Aubergine, Tenderstem Broccoli, Honeyed Swede

Herb Crusted Cannon of Lamb, Baby Carrots, Spinach Purée, New Potatoes, Madeira Jus

Lamb Chop with Lamb Baklava, Horseradish Purée, Spinach & Potato Fondant

Fish

Home Salted Cod with Roasted Tomatoes, Chickpeas & Anchovy Dressing

Sea Bream with White Bean & Baby Vegetable Stew with Chardonnay Velouté, Beetroot Crisps

Pan Fried Salmon with Soy & Wasabi Lime Emulsion, Baby Fennel, Pommes Rissolée

Scallops with Ceps, Bacon, Cauliflower Purée, Peas & Pea Cress

Vegetarian

Goat’s Cheese, Fennel & Olive Tart with Red Pepper Sauce

Open Ravioli of Artichokes with Glazed Beetroot, Garlic Cress, White Wine Velouté

Desserts

Tarte Fine of Rhubarb, Rhubarb Sorbet & Meringue 

Pistachio & Olive Oil Cake with Roasted Strawberries & Rhubarb Sorbet

Yuzu Cheese Cake, Mango Salad, Mango Coulis

Passion Fruit Millefeuille

Bitter Chocolate Fondant, Pistachio Ice Cream & Tea Syrup

Fig Tarte Tatin with Madagascan Vanilla Ice Cream & Burnt Orange Sauce

Raspberry & Limoncello Tart, Pistachio Ice Cream, Raspberry Sauce

Fine Cheese Selection of English & French Cheeses with Medjool Dates, Grapes & Celery

Please note our kitchen is not a nut-free environment, therefore there may be traces present in all dishes

Canapés and Finger Food

Canapés are displayed on Contemporary Platters with Floral Decorations & served with Cocktail Paper Napkins

We recommend:

8/10 Bites for a two-hour reception
11/15 Bites for a three-hour reception
 

16/20 Bites for a four-hour reception
Hot canapés may require an oven/fryer/extra chef

Hot 

Fish

Butterflied Herb RoastedTiger Prawns with Smoked Garlic Dip. 

Lemon & Parsley Crusted Salmon Fillet with Miso Dressing.

Queen Scallop on Beetroot Risotto Cake with Beetroot Purée & Aioli.

Haddock and Spinach Fishcakes with Tartare Sauce.

Szechuan Salt and Pepper Squid in Bamboo Cone.

Thai Crab Cake with Malay Dipping Sauce.

Traditional Fish ’n’ Chips with Wasabi Pea Mash & Lemon Aioli.

Tapenade Crusted Sea Bass on Lemon Toast with Fresh Tomato.

Salsa Kataifi Shrimp Lollipops with Ginger and Coriander.

Steamed Chestnut and Prawn Dim Sum with a Mint Soy Dip.

Vegetarian

Gruyère, Pepper & Scallion Beignets with Tomato Dip.

Wild Mushroom, Taleggio & Pine nut Arancini with Tarragon Dip.

Asparagus & Parmesan Truffle Tart
Goat’s Cheese & Tomato Galette with Basil & Black Olive Tapenade.

Roasted Root Vegetable Skewers with Cheese Fondue Dip.

Tomato Tarte Tatin.

Mini Twice-baked Stilton Soufflés.

Vegetable Tempura with Chilli & Lime Dip.

Tofu & Vegetable Koftas with Yoghurt & Ginger Dipping Sauce.

Bok Chou and Goats Cheese Barbadians.

Baked Kangkong Wonton Rolls with Goats Cheese.

Spicy Kimchi Pancakes with Vinegar Soy Dipping Sauce

Meat

Mini Beef Wellingtons topped with Wild Garlic Salt.

Mini Apple & Sage Pork Sausage Rolls.

Popcorn Chicken Skewers with BBQ Sauce.

Mini Venison & Pheasant Pie with Guinness & Juniper.

Mini Cumberland Sausages with Chilli Onion Jam.

Thyme & Cider Marinated Pork Loin Skewers with Apple & Calvados.

Duck Spring Rolls with Plum Dipping Sauce.

Mini Lamb Burgers with Tsatziki & Aubergine Caviar. 

Spicy Lamb Seekh Kebabs.

Mini Crispy Chorizo Quesadillas with Guacamole.

Tender Punjabi Chicken Skewer with Yoghurt & Mint Dip Balinese.

Beef Satays with Coconut & Peanut Sauce.

Mini Croque with Gruyere, Bresaola Ham & Quail’s Egg

Cold

Fish

Mackerel with Ponzu & Cucumber Salsa, Endive Leaf, served on a China Spoon.

Assorted Fresh Sushi with Pickled Ginger.

Seared Peppered Swordfish on a Croute with Mango Salsa.

Gravadlax on Bagel Crisp with Pink Peppercorn Sauce.

Scottish Smoked Salmon on Blini with Lemon Crème Fraiche.

Sesame Seared Tuna topped with Wasabi Flavoured Flying Fish Roe.

Red Mullet Crostini with Tomato, Lemon and Parsley Salsa.

Seared Tuna with White Bean Purée on Tomato Croute with Caper Salsa.

Crayfish Tail & Mango Skewers with sweet Vanilla & Chilli Dip.

Mini Tofu Bun filled with Thai Crab Salad.

Potted Shrimps with Caper Salsa on Onion Crostini.

Tataki Salmon Rolls with Cauliflower Mousse.

Vegetarian

Cheddar Biscuits with Quail’s Egg and Caesar Dressing Tomato Tarte Tatin.

Cheese Sablé, Creamed Chevre with Walnuts, Slow Roasted Cherry Tomatoes & Pesto

Fried Quail’s Egg with Spinach on a Cheese Sable Biscuit.

Marinated Artichoke Heart with Red Bean Purée on toasted Ficelle Beetroot, Sour Cream & Hazelnut Blinis.
 

Pea Blini, Pea Puree, Thai Asparagus & Mint Pesto.

Girolle Mushrooms, Leek & Smoked Cheddar Tart.

Oatcakes, Munster Cheese, Honey & Grape Chutney.

Dolce latte with Slow Roasted Fig on Brioche Toast

Meat

Salad of Smoked Chicken, Cucumber, Scotch Bonnet Chilli in Won Ton Cups.

Chicken Ballotine with Pickled Pear on Toasted Sour Dough Bread.

Pink Cannon of Lamb Fillet with Salsa Verde on Sweet Potato Rosti

Crisp Risotto Cake topped with San Daniele Ham, Rocket & Honey Mustard Dressing.

Homemade Spinach Pancake with Five Spiced Confit of Duck, Spring Onions & Cucumber.

Smoked Turkey and Green Mango Salad in a Tortilla Basket.

Chorizo and Artichoke Crostini with Smoked Paprika Dressing.

Thai Beef on Mini Spring Onion Yorkshire Puddings with Coriander
Sweet Potato Blini.

Tamarillo Duck, Deep Fried Spring Onions.

Bresaola rolled with Pear, Parmesan & Rocket with Balsamic.

Desert Canapés 

Homemade Treacle Tarts.

Fig and Mascarpone Tarts with Brandy.

Mini Chocolate Brownies.

Chocolate Frangelico Pudding served in a Shot Glass (50p supplement pp).

Mini Passion Fruit Meringue Pies.
 

Chocolate Coated Raspberry Mousses.

Fresh Fruit Brochettes.

Assorted Macaroons.
 

Home Made Marshmallows with Lime & Olive Oil.

Vanilla & Red Fruit Cheesecake.
 

Mini White Chocolate & Apricot Mousse Cups with Amaretto.