Chef Georgina Stinton

Meze Plates - All To Share

Sweet Potato Falafel With Tzatziki (V)

Hummus With Spiced Roasted Chickpeas And Toasted Pittas (V)

Baba Ganoush With Flat Bread (V)

Beetroot Tzatziki With Pickled Beetroot (V)

Ilbir (Turkish Eggs) Served With Flat Bread (V)

Moroccan Spiced Lamb Meat Balls

Roasted Butternut Squash Tortellini With Goat Cheese And Harissa Oil (V)

Sumac Chicken Skewers With Ezme Dip With Yoghurt

Potato And Asparagus Salad With Black Garlic And Dukkah (V)

Crispy Cauliflower Bites With Chilli Muhammara (V)

Mücver (Turkish courgette fritters) (V)

Salt & Pepper Crispy Calamari With Lemon Mayonnaise

Zaatar Roasted Cauliflower Steak With Tzatziki And Herbed Bulgar Wheat (V)

Stuffed Courgette With Spiced Roasted Chickpeas And Roasted Tomato Sauce (V)

Chicken Shawma With Tabbouleh And Tzatziki

Lentil Moussaka With Tahini (V)

Beef Shish Kebab Served With Mujadara (Lentils And Rice)

Lamb Cutlets With Tahini Sauce, Mint And Caramelised Feta with Pomegranate

Beef Braised Puy Lentil And Aubergine Stew With Creme Fraiche

Peppered Fillet Steak, With Roasted Garlic Puree And Caramelised Onions And Peppers

Lamb Neck And Apricot Tagine With Almond Couscous

Paprika Roasted Haddock with Peppers and Coriander

Green Shakshuka With Harissa & Crispy Shallots with Pulled Lamb Shoulder

Karythopita (Spiced Walnut Cake) With Honey Ice Cream

Traditional Baklava

Chocolate Mascarpone Filo With Carmel Syrup

Chocolate Babka With Chocolate Ice Cream

Sahlab (Middle Eastern Milk Pudding) With Pistachio

Greek Yogurt And Honey Parfait With Fresh Figs And Pistachios

Citrus Posset With Almond Sable

Olive oil baklava ice cream with honeyed filo crunch

Lamb Liver Pate With Salted Cracker And Pickled Onions

Cream Woodland Mushroom Bruschetta with Roasted Garlic (v)

Ham And Pickle Terrine With Piccalilli

Smoked Trout With Watercress Cream And Quails Egg and Potato

Slow Roasted Jammy Tomatoes with Basil Oil and fresh Pasta (V)

Salt and Pepper Chicken Wings with Tomato Relish

Duck Croquette With Celeriac Remoulade And Poached Duck Egg With A Herb Oil

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Butternut Tortellini with harissa and Goats Cheese

Courgette Fritter – Quail’s egg with tarragon aioli (V)

Scallops with corn and pancetta

Lemon And Garlic Flattie Chicken With Lemon Roasted Potatos And Carrots

Herb Roasted Rolled Lamb With Celeriac Puree, Garlic And Rosemary Roasted Potato’s And Lamb Jus

Slow Cooked Pork Belly with Apple Sauce, Salted Crunchy Crackling and Pomme Anne

Roasted Black Cod With Burnt Butter Sauce And Miso Turnip Puree and Braised Spring Greens

Lamb Rack with Mint and Pea Crumb with Roast Potato’s, Lamb Jus and Mint Sauce

Cauliflower Steak With Cauliflower Puree And Roasted Kale And Toasted Spiced Nuts (v)

Seasonal Vegetable Terrine With Walnut And A Vegetable Reduction (V)

Beef fillet with dauphinois potato’s fresh salad and crispy shallots

Green Shakshouka with Pulled Lamb Shoulder, Baked Eggs and Crumbed Feta

Monkfish – Prawn bisque, new potatoes, and garden greens

Lemon Sole with Chicken Butter Sauce and Spring Greens

Chicken Roulade with Peas and Wild Rice and Green Sauce

Sticky Toffee Apple Pudding With Hot Toffee Sauce And Vanilla Bean Ice Cream

White Chocolate Creme Brûlée with Seasonal Berries and Shortbread

Chocolate Mousse With Salted Chocolate Crumb

Summer crumble with Creme Anglaise

Honey and Lavender Poached Pear With Honey Ice Cream And Ginger Crumb

Peach Rose With Vanilla Bean Ice Cream

White Dark And Milk Chocolate Terrine With Tuile And Fresh Berries

24 hour soaked Brioche French toast with Vanilla and berry jam

Prosciutto Wrapped Asparagus with Duck Egg

Caprese Salad Bruschetta with Basil Oil

Stracciatella Soup – Chicken, spinach, and basil

Marinara and Cheese Baked Gnocchi with Nduja

Mushroom Tortellini – Burnt butter sauce and parmesan shavings

Tomato and Mozzarella Arancini – Parma ham crisp and tomato sauce

Burrata with Roasted Peach and Tomato Salad

Salt and Pepper Crispy Calamari with Lemon Pepper Aioli

Butternut Tortellini with Harrisa and Goats Cheese

White Bean with chilli and lemon bruschetta

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Grilled Sea Bream with Artichoke carponta

Braised Beef Pappardelle with Rich Tomato Sauce and Pecorino

Chicken Milanese with lemon butter sauce and sundried tomato and rocket salad

Sweet Potato Gnocchi with Wild Mushrooms and Herb Crumb (V)

Butternut, Spinach & Pine Nut Lasagne (V)

Tagliatelle Pasta – Black truffle butter and parmesan cheese (V)

Beef and Pork Lasagne – Served with salad

Italian Seafood Stew – Clams, mussels, white fish, and shrimp in a tomato-fennel broth with focaccia

Arrabbiata Linguine with Prawns

Steak With Roasted Mediterranean Vegetables And Salsa Verde

Caramelised Chicory With Pulse And Grains (V)

Chicken Milanese With Lemon Butter Sauce and Rocket and Parmesan Salad

Aubergine Milanese With Lemon Butter Sauce And Rocket (V) - Can Be Made Vegan

Orange Baked Polenta Cake with Lemon Zabagilone

Vanilla Panna Cotta with Strawberry and basil

Tiramisu with Chocolate Ganache – White chocolate mascarpone and coffee sauce

Honey Semifreddo – Fresh fruit and berries

Classic Tiramisu

Chocolate Fondant – Amaretto cream and mixed nut praline

Lemon Tiramisu with Limoncello

Affogato

Olive oil baklava ice cream with honeyed filo crunch

Chocolate Mousse with Olive Oil and Sea Salt

Asparagus with Parma Ham – Poached duck egg and herb oil

Whipped Goat’s Cheese Bonbons – Poached pear and walnut salad (V)

Whole Roasted Prawns with Chilli and Garlic and Basil

Carbonara Ravioli with parmesan

Mushroom tortellini with onion reduction and parmesan cream

Tomato And Mozzarella Arancini With Parma Ham Crisp And Roasted Tomato Sauce

Blistered Tomato and Peach Salad with Burrata

Caramelised Artichoke with Aioli and Olive Tapenade and Parmasan Crisps

White Bean With Chilli And Lemon Bruschetta (V)

Lamb Fillet – Caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Roasted Spiced Cauliflower Steak – White bean and spinach stew (V)

Venison Steak – Celeriac purée, roasted kale, and red wine sauce

Tagliatelle Pasta – Black truffle butter and parmesan cheese (V)

Braised Beef Pappardelle with Rich Tomato Sauce and Pecorino

White Wine And Mixed Woodland Mushroom Risotto (V)

Chicken Milanese With Lemon Butter Sauce And Rocket Parmesan And Sun-Dried Tomato Salad

Aubergine Milanese With Lemon Butter Sauce And Rocket (V) - Can Be Made Vegan

Sweet Potato Gnocchi With Mushrooms, Spinach And A Herb Crumb (V)

Peppered Steak With Roasted Mediterranean Vegetables And Salsa Verde

Butternut, Spinach And Pine Nut Lasagne (V) With Salad

Courgette Cannelloni With Pea And Goats Cheese And Roasted Red Peppers And Lemon And Herb Oil (V)

White, Dark, and Milk Chocolate Terrine – Tuile and fresh berries

Coffee Crème Brûlée – Served with shortbread

Trio of British Cheese – Chutney and crackers

Classic Tiramisu (V)

Orange Polenta Cake With Lemon Zabaglione

Honey Semi Freddo With Mixed Fresh Berries And Nuts

Dark Chocolate And Pistachio Ganache Tiramisu With A White Chocolate Mascarpone Served With Hot Coffee Sauce

Vanilla Panna Cotta with Strawberry and basil

Lemon Tiramisu with Limoncello

Chocolate Fondant With Ameretto Cream And Mixed Nut Praline

Seared Scallops With Celeriac And Apple Puree Pancetta Crisp, Pickled Apple

Scotch Egg With Tomato Relish And Mixed Leaves

Duck Croquette With Celeriac Remoulade And Poached Duck Egg With A Herb Oil

Crab With Orange And Pickled Radish

Crispy Panko Prawn With Pickled Cucumber And Aioli

Celeriac Veloute With Artichoke And Herb Oil (V)

Chicken Caesar Croquettes With Dressing and Parmesan

Lamb Liver Pate With Salted Cracker And Pickled Onions

Whipped Goats Cheese Bonbons With Poached Pear And Walnut Salad (V)

Roasted Tomato Tartar With Sea Salt Cracker (V)

Lamb Fillet With Caramelised Feta, Carrot Puree And Cumin Roasted Long Stem Broccoli With Lamb Jus

Fillet Steak With Black Garlic And Mushroom Puree, Dauphinois With Crispy Shallots And Beef Jus

Roasted Chicken Breast With Chicken Thigh Croquette, Turnip Puree And Sautéed Cabbage With

Slow Cooked Pork Belly With Mustard Mash, Roasted Purple Sprouting And A Creamy Mustard Sauce

Roasted Spiced Cauliflower Steak With White Bean And Spinach Stew (V)

Tempura Courgette With Lemon Pepper Fried Potato’s, Pea Puree And Caper Tarter Sauce (V)

Zaatar Roasted Cauliflower Steak With Tzatziki And Herbed Bulgar Wheat (V)

Venison Steak With Celeriac Puree, Roasted Kale And Red Wine Sauce

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

Classic Sticky Toffee Pudding With Hot Toffee Sauce And Vanilla Ice Cream

White Dark And Milk Chocolate Terrine With Tuile And Fresh Berries

Pistachio And Raspberry Bakewell Tart With Raspberry Sorbet

Apple Crumble Tart With Salted Carmel And Vanilla Bean Custard

Hot Banana Soufflé With Vanilla Bean Ice Cream And Salted Carmel Sauce

Chocolate Torte With Mixed Nut Brittle, Chocolate Crumb And Ice Cream

Coffee Cream Brûlée With Shortbread

Trio Of British Cheese With Chutney And Crackers

Beef Wellington – Beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Carrot and Ginger Soup Shot – Carrot crisps

Steak Tartare – Fried toast and pickle

Smoked Peppered Mackerel Pate Croustades

Goats Cheese And Spiced Tomato Relish Croustades (V)

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Courgette Fritter – Quail’s egg with tarragon aioli (V)

Seared Scallops – Celeriac and apple purée, pancetta crisp, pickled apple

Celeriac Velouté – Mixture of garden greens and herb oil (V)

Chicken Croquettes – Caesar salad and dressing with parmesan

Whole roasted prawns with ezme dip and yogurt

Crab with fresh pasta and bisque

Duck Croquette With Celeriac Remoulade And Poached Duck Egg With A Herb Oil

Ham Hock and Pickle Terrine with Sourdough

Pickled Beetroot Carpaccio Whipped goat’s cheese and mixed seeds (V)

Lamb Fillet – Caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Fillet Steak – Black garlic and mushroom purée, dauphinois, crispy shallots, and beef jus

Roasted Chicken Breast – Chicken thigh croquette, turnip purée, and sautéed cabbage

Slow-Cooked Pork Belly – Mustard mash, roasted purple sprouting, and creamy mustard sauce

Roasted Spiced Cauliflower Steak – White bean and spinach stew (V)

Venison Steak – Celeriac purée, roasted kale, and red wine sauce

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

Salted cod with crushed potatoes, chorizo, tomato and thyme vinaigrette

Classic Sticky Toffee Pudding – Hot toffee sauce and vanilla ice cream

White, Dark, and Milk Chocolate Terrine – Tuile and fresh berries

Pistachio and Raspberry Bakewell Tart – Raspberry sorbet

Apple Crumble Tart – Salted caramel and vanilla bean custard

Hot Banana Soufflé – Vanilla bean ice cream and salted caramel sauce

Chocolate Torte – Mixed nut brittle, chocolate crumb, and ice cream

Coffee Crème Brûlée – Served with shortbread

Trio of British Cheese – Chutney and crackers

Fillet Of Beef Carpaccio With Rocket Pesto, Parmesan, Pine Nuts

Pickled Beetroot Carpaccio with Whipped Goats Cheese and Mixed Seeds (V)

Tyropitakia – feta and manouri cheese pies

Section of dips with flatbread

Lamb Keftedes with Roasted Peppers and feta dip

Chicken Lemon Orzo Soup

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Sumac Chicken Skewers With Ezme Dip With Yoghurt

Crispy Cauliflower Bites With Chilli Muhammara (V)

Fried Feta with Heirloom Tomato Salad and Salsa Verde

Whole roasted prawns with chilli basil and lemon

Pan Fried Sea Bream With Mussels And Citrus Courgette Noodles With Samphire

Lemon Sole with Chicken Butter Sauce and Spring Greens

Roasted Zaatar Cauliflower with White bean and spinach stew (V)

Butternut Steak With Curried Butternut Puree, Dukkah and Roasted With Buttered Beans (V)

Lamb Kleftiko

Greek Lemon Chicken and Roasted Carrots and Potato’s

Rump of Lamb with Courgette Moussaka

Pork Souvlaki with Fresh Tomatoes and Pickled Red Onions, Crumbled Feta and Tzatziki

Slow Roasted Woodland Mushroom Souvlaki with Caramelised Onions and Crumbled Feta

Barbecue wild boar souvlaki with sticky prune glaze

Green Shakshouka with Pulled Lamb Shoulder, Baked Eggs and Crumbed Feta

Greek Style Fish Papillote

Lemon And Passion Fruit Tart

Orange Spiced Poached Pear With White Chocolate Cremeux And Candied Orange

Sticky Toffee Apple Pudding With Hot Toffee Sauce And Vanilla Bean Ice Cream

Olive oil baklava ice cream with honeyed filo crunch

Chocolate Mousse with Olive Oil and Sea Salt

Honey Cake with Honey Ice Cream and Walnut Brittle Crumb

Lemon and Thyme Poached Pear with Frozen Greek Yogurt

Greek Custard Pie with Sweet Syrup and poached Peaches

Loukoumades: doughnuts with sugar syrup

Lamb Liver Pate With Salted Cracker And Pickled Onions

Cream Woodland Mushroom Bruschetta (v)

Ham And Pickle Terrine With Piccalilli

Duck Croquette With Celeriac Remoulade And Poached Duck Egg With A Herb Oil

Monkfish and Chorizo Skewer with Hot Honey Drizzle

Citrus Salmon Gravlax With Avocado Puree

Seared Scallops Parsnip purée, parsnip shards, and lemon butter sauce

Burrata with crispy mortadella with melon

Lemon And Garlic Flattie Chicken With Lemon Roasted Potatos And Carrots

Herb Roasted Rolled Lamb With Celeriac Puree, Rosemary Roasted Potato’s And Lamb Jus

Slow Cooked Pork Belly with Apple Sauce, Salted Crunchy Crackling and Pomme Anne

Roasted Black Cod With Burnt Butter Sauce And Miso Turnip Puree and Braised Spring Greens

Lamb Rack with Mint and Pea Crumb with Roast Potato’s, Lamb Jus and Mint Sauce

Cauliflower Steak With Cauliflower Puree And Roasted Kale And Toasted Spiced Nuts (v)

Slow Braised Short Rib With Red With Jus And Roasted Garlic Potato Puree

Seasonal Vegetable Terrine With Walnut And A Vegetable Reduction (V)

Roasted Salmon with Lemon and Capers with herbed New Potato’s

Slow Braised Beef Cheeks With Red With Jus And Potato Puree

Butternut Steak With Curried Butternut Puree, Dukkah and Roasted With Buttered Beans (V)

Steak with Black garlic and mushroom purée, dauphinois, crispy shallots, and beef jus

Chicken roulade with woodland mushroom and wild rice

Sticky Toffee Apple Pudding With Hot Toffee Sauce And Vanilla Bean Ice Cream

White Chocolate Creme Brûlée with Seasonal Berries and Pistachio biscuit

Bitter Chocolate Mousse With Salted Chocolate Crumb

Honey and Lavender Poached Pear With Honey Ice Cream And Ginger Crumb

White Dark And Milk Chocolate Terrine With Tuile And Fresh Berries

24 hour soaked Brioche French toast with Vanilla

Tarte Aux Fraises With Crème Pâtissière