3-Course Dining Experience

3-Course Dinner

Minimum of 20 people

  • Prepared by chef on site, waiting staff included
  • Starter
  • Main Course
  • Desert
  • with Drinks package*
  • 1 glass of Prosecco on arrival
  • Les Lilas Blanc, Les Vignobles Foncalieu
  • Les Lilas Rouge, Les Vignobles Foncalieu
  • House beer selection
  • Soft drinks
  • *upgrades available upon request

Starters

Please select one

  • Chicken & ham hock terrine wrapped in Parma ham with pickled girolles, asparagus spears and aîoli
  • Jensen's Bermondsey gin and beetroot salmon gravlax with a warm kipfler potato salad
  • Watercress soup with crab beignet and red pepper oil
  • Warm artichoke tart with creamed artichoke purée and artichoke glowers
  • Apple, hazelnut and celery salad with Danish blue dressing
  • Heritage tomato salad with burrata and basil drizzle
  • Goats' cheese, tomato galette with toasted pumpkin seeds and first pressed virgin olive oil

Main Course

Please select one

  • Roasted breast of Guinea fowl with a pancetta and cider fricassee, dauphinoise potatoes, wilted kale and Chantenay carrots
  • Crispy skinned duck breast with a confit duck ravioli, Grand Marnier sauce, sarladaise potato, fine beans with shallots and parsnip purée
  • Roasted fillet of sea bream with cauliflower purée, braised citrus endive, pine nuts and golden sultanas Slow cooked pork with braised red cabbage, crispy crackling and potato rösti
  • Parma ham encased corn fed chicken ballotine with ricotta cheese, garden peas and potato galette Fish pie served with a side dish of peas and carrots
  • Beef Bourguignon with potato and rosemary gnocchi
  • Braised shank of lamb with gremolata, red wine sauce, char- grilled polenta and asparagus ratatouille Mushroom truffle lasagna, sweet pepper ragout and biter leaves
  • Pea and mint risotto with acidulated butter and pea shoots
  • Aubergine byaldi with walnuts and light curry dressing

Desserts

Please select one

  • Chocolate delice with salted caramel & coffee ice-cream
  • Plum and almond frangipane tart with vanilla honey and sauce Anglaise
  • Bitter chocolate tart, with mascarpone and a kumquat preserve
  • Rum baba topped with a whole pear poached in port with port syrup and crème fraîche Crème brûlée with macerated raspberries, vanilla sable and a raspberry tuile
  • Burnt lemon tart with lemon posset and crème fraîche ice- cream
  • Strawberry sable with mascarpone and tonka bean
  • Chocolate terrine with macadamia chocolate cookie, warm chocolate shot, mascarpone and crumbs