Private Chef in Mountain Ash

Grazing coriander flatbreads, muhamara, baba ganoush, moroccan butternut hummus, labneh, falafel

Arancini board - selection of seasonal arancini

Carpaccio of somerset beef, pecorino crisp, fig balsamicc

Beetroot, gin, orange cured salmon, pickled fennel, poppy seed crisps

Somerset beef tenderloin, pink peppercorn and shallot sauce, confit garlic and spinach creamed potato (£4 supplement)

Flat iron steak, chimichurri butter, grilled mushroom

Market caught fish - dukkah crusted, bombay hash brown, coconut curry sauce, chinese leaf

Maghmar – lebanese moussaka

Chocolate brownie, salted caramel sauce,

Znoud el sit – filo pastry, orange blossom custard filling

Homemade confit duck and hoisin spring rolls

Ham hock and smoked cheddar croquettes piccalilli

Crispy polenta, rocket, parmesan, pesto, truffle oil

Smoked hot honey chicken wings

Cod bon bons tartar sauce

Crab fritters sweet chilli mayo

- bream in coconut & lime broth fresh bream gently poached in a fragrant coconut, lime, and coriander broth

Smoked haddock scotch egg and creamy leeks

Prawn and salmon cake

Confit duck leg, braised cabbage, cranberry jus, pomme puree

Rack of lamb, boulanger potato, rosemary jus, orange candied carrot

Mediterranean vegetable cous cous with caper berries and olives

Smoked brisket, flatbread and pickled slaw

Exotic fruit salad and sweetened coconut cream

Chocolate delice and mixed berries

Caramel tart clotted cream

Lemon posset and shortbread

Dirty loaded skins – bacon, cream cheese, smokey cheddar

Falafel, hummus, pomegranate

Chicken satay

Below food is all served with truffle and parmesan wedges, charred buttered corn, slaw

Market caught fish - dukkah crusted, bombay hash brown, coconut curry sauce, chinese leaf

Buttermilk panko chicken burger, confit garlic mayo, tangy onion, brioche bun

Flat iron steak, chimichurri butter, grilled mushroom

Smokey chilli loaded dirty dog, sour cream, salsa, coriander relish

Chicken enchilladas, tomato, melted jalapeno cheese

Tradition lamb tagine, chickpeas, date, coriander

S'more skewers - marshmallow, fruits, toffee sauce, biscoff crumb

Chocolate brownie, salted caramel sauce,

Pancakes, maple syrup and cream

Fruit crumble and custard

Chicken and bacon terrine, crisp tortilla, piccalilli

Goat cheese log with ginger crumbs and tortilla crisps

Hummus, wild mushroom and beetroot

Pineapple cut squid sauteed with nduja and chorizo served with crusty bread

Pork bon bons, sun-dried tomato pesto, parmesan and rocket

Smoked beef bon bons, aioli and pickled onions

Smoked haddock quail scotch egg and warm tartar sauce

Lamb rack, madeira jus, spinach

Pigeon breast, carrot puree, blackberry jus

Salmon darn, bok choi, spiced coconut milk

Wild mushroom, roasted roots, celeriac puree

Beef suet pudding, braised hispy cabbage, stout jus

Grilled cauliflower, celeriac puree, roasted roots, peanut and coconut sauce

Pork 2 ways - pork loin, pork cheddar croquette, cider sauce, tenderstem

Stuffed duck - duck farce in breast, fondant potato candied chantelle carrot cranberry jus

Smoked haddock, salmon, peas, sweetcorn, bacon lardons, clam chowder crusty bread

Burnt basque cheesecake and mixed fruit compote

Choux bun with chocolate mousse, cream and mixed berries

Pineapple, coconut rum trifle

Marinated olives, artichoke hearts, bruschetta, parma ham and marinated melon, charcuterie board, homemade focaccia

Arancini board - selection of seasonal arancini

Slow braised rich beef ragu lasagne, somerset beef in a rich napolitana sauce, layered with a truffled bechamel to make our lasagne

Somerset beef tenderloin, pink peppercorn and shallot sauce, confit garlic and spinach creamed potato (£4 supplement)

Pan roasted market fish (availability dependent) mussel, thyme and madeira cream sauce

Seasonal homemade cannelloni, roasted butternut and smoked garlic sauce

Seasonal homemade tortellini

All with caramelised red onion and rosemary garlic focaccia, herby italian confit tomato salad, truffle and parmesan wedges

Signature tiramisu - homemade smooth zabaglione, baileys, nutty coffee

Limoncello and passionfruit posset, pistachio biscotti hazelnut

Chocolate torte, balsamic fruits, vanilla creme fraiche

Coconut and honey iced parfait, madeira poached pear, almond crumble topping

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

Carrot and ginger soup shot – carrot crisps

Seared scallops – celeriac and apple purée, pancetta crisp, pickled apple

Scotch egg – tomato relish and mixed leaves

Asparagus with parma ham – poached duck egg and herb oil

Whipped goat’s cheese bonbons – poached pear and walnut salad (v)

Crab with orange jelly – radish, watercress, and ciabatta croutons

Crispy panko prawn – pickled cucumber and aioli

Celeriac velouté – mixture of garden greens and herb oil (v)

Chicken croquettes – caesar salad and dressing with parmesan

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)

Tempura courgette – lemon pepper fried potatoes, pea purée, and caper tartar sauce (v)

Tempura sea bream – lemon pepper fried potatoes, pea purée, and caper tartar sauce

Venison steak – celeriac purée, roasted kale, and red wine sauce

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