Chef Adam Kovacs

King Prawns & Mango lime, chilli, coriander

Tuna Carpaccio citrus dressing, olive oil, capers, herbs

Grilled Salmon Fillet herb crust, seasonal vegetables, beurre blanc

Roasted Sea Bass with Lemon Herb Butter & New Potatoes Oven-roasted sea bass fillet served with lemon-herb butter, new potatoes and seasonal greens. (GF)

Lemon & Basil Posset double cream, fresh lemon juice, lemon zest, basil, sugar

Pineapple Carpaccio pineapple, lime, mint

Seared Scallops Golden seared scallops served with silky cauliflower purée, crispy pancetta and herb oil. A refined and elegant starter with delicate flavours and perfect balance

Grilled Peach & Burrata Bruschetta Toasted sourdough topped with grilled peach, creamy burrata, fresh basil, honey and extra virgin olive oil. A light and vibrant dish combining sweetness, creaminess and freshness

Pan-Seared Duck Breast Pan-seared duck breast served with beetroot, orange elements and a light jus. A rich yet balanced starter with subtle sweetness and depth

Spinach & Ricotta Ravioli Delicate ravioli filled with spinach and ricotta, served in a light white wine cream sauce and finished with a parmesan crisp. Comforting yet refined, with a smooth and elegant finish

Beef Carpaccio Thinly sliced beef fillet with fresh rocket, shaved parmesan and a light lemon dressing, finished with truffle essence. A classic and sophisticated dish, light yet full of flavour

Pan-Seared King Prawns Succulent king prawns served with crispy chorizo crumble and a rich tomato and red pepper sauce, finished with smoked paprika and fresh herbs. A bold and flavourful seafood dish with depth and warmth

Roast Chicken Supreme Served with fondant potato, carrot purée, pickled vegetables and thyme jus. A clean and elegant dish with balanced, comforting flavours

Lamb Rump Served with fondant potato, carrot purée, tenderstem broccoli and rich red wine jus. A premium dish with deep, satisfying flavours and refined presentation

Roasted Hispi Cabbage (V) Roasted hispi cabbage served with butter bean purée, seasonal vegetables and herb oil. A light yet flavourful vegetarian dish with depth and texture

Madagascar Vanilla Panna Cotta Silky panna cotta served with berry compote and fresh berries. Light, smooth and refreshing — the perfect finish to the meal

Coconut & Dark Chocolate Mousse Rich dark chocolate mousse with coconut cream, finished with toasted coconut. A decadent dessert with a smooth and indulgent texture

Dark Chocolate Fondant Warm dark chocolate fondant with a rich molten centre, served with vanilla ice cream and a light berry compote. A classic and indulgent dessert with a perfect balance of hot and cold

Smoked Salmon Blinis

Goat’s Cheese & Honey Crostini (V)

Prosciutto & Melon Bites

Smoked Salmon Cucumber Rolls (GF)

Roast Beef & Horseradish Bites

Chicken Liver Pâté with Onion Chutney on Brioche

Cheese & Charcuterie Skewers

Mini Caprese Skewers (V)

Baked Camembert with Garlic & Herbs (V) A warm whole Camembert baked until perfectly gooey, flavoured with garlic, rosemary and thyme. Served with toasted baguette slices

Smoked Salmon Rillettes (GF) A light and creamy whipped smoked salmon spread with lemon, capers and herbs, paired with crisp crostini

Garlic Butter Shrimp Scampi Juicy prawns cooked in a buttery lemon-garlic sauce, finished with fresh parsley and served with warm baguette

Herb-Crusted Pork Tenderloin with Creamy Dijon Sauce (GF) Juicy herb-roasted pork tenderloin served with a smooth Dijon cream sauce, seasonal vegetables and creamy mashed potatoes

Chicken Supreme with Dijon Mustard Sauce (GF) Tender chicken breast in a velvety Dijon mustard cream sauce, served with seasonal vegetables and potato gratin

Pan-Seared Sea Bass, Lemon Beurre Blanc (GF) Crispy-skin sea bass with asparagus, potato rösti, and a classic French lemon butter sauce

Wild Mushroom Risotto (V) Creamy Arborio risotto cooked with white wine, wild mushrooms, garlic and fresh thyme, finished with Parmesan and a touch of truffle oil

Crème Brûlée Silky vanilla custard topped with a perfectly caramelised sugar crust

Chocolate Fondant Warm molten chocolate cake served with vanilla ice cream and fresh berries

Tarte au Citron Sharp and sweet French lemon tart with a light whipped topping

French Cheese Board Three classic French cheeses served with grapes, chutney and artisan crackers

Crispy Pork Belly Bites with Cider Glaze Tender pork belly cubes in a rich cider glaze. (GF)

Leek & Potato Soup Smooth classic soup with sautéed leeks & soft potatoes. (V) (GF)

Classic Prawn Cocktail North Atlantic prawns in Marie Rose sauce over crisp lettuce. (GF on request)

Goat’s Cheese, Sticky Walnut & Caramelised Onion Tart Flaky pastry tart with goat’s cheese, candied walnuts & sweet onions. (V)

Smoked Ham Hock Terrine with Piccalilli Pressed smoked ham hock terrine with tangy piccalilli & toast. (DF)

Fillet Steak, Red Wine Jus & Fondant Potato Pan-seared beef fillet with red wine jus, fondant potato and seasonal vegetables. (GF)

Roast Chicken Supreme with Thyme Jus Roasted chicken breast with thyme jus, mashed potato and roasted seasonal vegetables. (GF)

Wild Mushroom Risotto Creamy arborio risotto with wild mushrooms, herbs and parmesan. (V) (GF)

Roasted Sea Bass with Lemon Herb Butter & New Potatoes Oven-roasted sea bass fillet served with lemon-herb butter, new potatoes and seasonal greens. (GF)

Apple Crumble with Custard Warm apple crumble served with classic vanilla custard

Chocolate Fondant Warm chocolate fondant with a molten centre & vanilla cream

Sticky Toffee Pudding Warm date sponge with rich toffee sauce & vanilla ice cream

A selection of 3 canapés customised in consultation with you

Prawn in Thai curry sauce served with toasted bread

Creamy gnocchi with mushrooms, leeks & green peas in a cheesy sauce

Caprese salad with mozzarella, heritage tomatoes and balsamic glaze

Beef Fillet, Tender fillet steak served with fondant potato, honey-glazed carrots, green beans and red wine jus

Salmon Fillet, Oven-baked salmon with lemon butter sauce, crushed new potatoes and asparagus

Vegetarian Option: Spinach & ricotta ravioli in a white wine & parmesan cream sauce

Sticky Toffee Pudding Warm, rich toffee sponge with vanilla ice cream and caramel sauce

Lemon Drizzle Cake With mango coulis and fresh berries

Chocolate Fondant Gooey warm chocolate centre served with vanilla ice cream

Classic Bruschetta al Pomodoro Crispy toasted ciabatta topped with marinated cherry tomatoes, garlic, basil and olive oil

Heritage Caprese Salad – Juicy vine tomatoes paired with creamy buffalo mozzarella, fresh basil, and a drizzle of rich balsamic glaze

Smoked Salmon Roulade – Delicate smoked salmon rolled with mascarpone, dill, and a touch of lemon, served on toasted bread

Carpaccio di Manzo – Thin sliced raw beef, dressed with extra virgin olive oil, lemon, rocket leaves and shaved Parmesan

Pomodoro e Melanzane alla Parmigiana – Fried eggplant, rich tomato sauce, mozzarella, and Parmesan cheese

Risotto ai Funghi Ostrica – Creamy risotto with oyster mushrooms and Parmesan

Gnocchi con Verdure Arrosto e Salsa di Pomodoro (V) – Soft potato gnocchi with roasted vegetables in a rich tomato sauce

Tagliata di Manzo – Grilled sliced beef fillet, served with rocket salad, cherry tomatoes, shaved Parmesan and balsamic glaze

Branzino al Forno – Oven-baked sea bass with lemon, olive oil and fresh herbs, served with roasted vegetables

Profiteroles – Light choux pastries filled with cream and drizzled with chocolate sauce

Tiramisù Classic Italian dessert with coffee-soaked ladyfingers, rich mascarpone cream and a dusting of cocoa

Panna Cotta alla Vaniglia – Vanilla panna cotta with berry coulis

Chocolate & Orange Torte – Rich chocolate torte infused with orange, served with cream or vanilla ice cream

Chicken Liver Pâté – Smooth and rich, served with tangy cranberry chutney and crisp toasted croutons

Prawn Cocktail – Classic prawn cocktail on a bed of fresh lettuce, with creamy Marie Rose sauce

Heritage Caprese Salad – Juicy vine tomatoes paired with creamy buffalo mozzarella, fresh basil, and a drizzle of rich balsamic glaze

Baked Camembert with Garlic & Herbs (V) A warm whole Camembert baked until perfectly gooey, flavoured with garlic, rosemary and thyme. Served with toasted baguette slices

Beef Carpaccio with Truffle-Parmesan Essence

Fillet Steak, Peppercorn Sauce, Roasted Potato, Seasonal Veg

Traditional Roasted Turkey – Juicy turkey with roast potatoes,yorkshire pudding, stuffing, pigs in blankets, sprouts, and rich cranberry jus

Roast Miso Salmon – Tender salmon with a miso glaze, served alongside stir-fried seasonal vegetables

Vegetable Wellington (V) Served with sweet potato purée, roasted carrots, asparagus, and a red wine jus

Classic festive Christmas Pudding

Profiteroles – Light choux pastries filled with cream and drizzled with chocolate sauce

Sticky Toffee Pudding served with Ice ream

Apple Crumble with Custard Warm apple crumble served with classic vanilla custard

Heritage Caprese Salad – Juicy vine tomatoes paired with creamy buffalo mozzarella, fresh basil, and a drizzle of rich balsamic glaze

Leek & Potato Soup Smooth classic soup with sautéed leeks & soft potatoes. (V) (GF)

Baked Camembert with Garlic & Herbs (V) A warm whole Camembert baked until perfectly gooey, flavoured with garlic, rosemary and thyme. Served with toasted baguette slices

Prawns with Lemon Butter Sauce: Pan-seared prawns served with a light lemon butter sauce, white wine and fresh herbs

Beef Carpaccio with Truffle-Parmesan Essence

Fillet Steak, Red Wine Jus & Roasted Potato: Pan-seared beef fillet with red wine jus, fondant potato and seasonal vegetables. (GF)

Roast Chicken Supreme: Roasted chicken breast with thyme jus, fondant potatoes and roasted seasonal vegetables

Roasted Sea Bass with Lemon Herb Butter & New Potatoes Oven-roasted sea bass fillet served with lemon-herb butter, new potatoes and seasonal greens. (GF)

Ravioli with White Wine & Garlic Cream Sauce (V)

Sticky Toffee Pudding served with Ice ream

Warm Chocolate Fondant served with Ice cream

Fruit Salad with cream

Apple Crumble with Custard