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SUBLIME FOOD & DRINK
Our Executive Head Chef and his team combine passion and expertise to create the finest cuisine for every event. Our menus feature carefully selected ingredients and recipes that will delight any guest.
The team will help you create a menu to match your culinary vision, and we will always cater to your dietary requirements.
SAMPLE DELEGATE MENU
STARTERS
• Scottish smoked salmon cannelloni, yuzu gel, compressed cucumber and dill
Citrus cured salmon, pickled Thai shallots, Granny Smith apple, keta caviar
Sesame seared red tuna loin, coriander, tomato and mango salsa
Norfolk chicken and heritage carrot pressed terrine, grain mustard, kumquat compote, pistachio granola
Chicken liver parfait, red currant chutney, cornichons, pickled radish
Pressed ham hock, garden peas and grain mustard terrine, pickled red onions, sourdough crisp
Laverstock Park mozzarella with heritage tomatoes, purple basil pesto, balsamic and olive oil pearls, focaccia crouton
Roasted butternut squash and artichokes beluga lentils, red pepper hummus, quinoa
Salad of heritage beetroots and goat’s cheese, green asparagus, candied hazelnuts, lime dressing
Menus are for illustrative purposes only, they are non-contractual and subject to seasonal changes. Fully up-to-date menus on request.
SAMPLE DELEGATE MENU SAMPLE DELEGATE MENU
MAINS
• Grilled corn-fed chicken, wild mushrooms, buttered heritage carrots, chateau potato, pink pepper corn sauce
Slow cooked Hereford beef with Colcannon mash, buttered green beans, caramelised shallots, tarragon and Bordelaise sauce
Crisp slow cooked pork belly, olive crushed new potatoes, broccoli sprouts, Chantenay carrots, pork jus
Herb baked loin of Atlantic cod, citrus orzo pasta, truffle poached baby leek, steamed bok choy, chive white wine sauce
Roast Scottish salmon, asparagus and herb risotto, sugar snaps, confit tomato petals
Seared seabass, pea fricassée, saffron new potatoes
Courgette risotto, rosemary roasted beetroot, goat’s cheese foam, pickled carrots, dill oil
Pesto and mozzarella filled gnocchi, pomodorina sauce, toasted pine nuts, rocket cress, basil oil
Spinach and ricotta cannelloni, sun blushed baby plum tomatoes, buttered asparagus tips, truffle cream sauce
Rack of West County lamb and braised shoulder, black olive and polenta cake, aubergine purée, buttered heritage carrots, thyme Jus (supplement £10 per person)
Fillet of Surrey beef, smoked garlic mash, charred asparagus, grilled porcini, rosemary jus (supplement £10 per person)
Our Executive Head Chef and his team combine passion and expertise to create the finest cuisine for every event. Our menus feature carefully selected ingredients and recipes that will delight any guest.
The team will help you create a menu to match your culinary vision, and we will always cater to your dietary requirements.
Menus are for illustrative purposes only, they are non-contractual and subject to seasonal changes. Fully up-to-date menus on request.
DESSERTS
• White chocolate and cherry delice, Morello gel, pistachio praline
Strawberry mousse, orange rosemary cake, balsamic strawberries
Chocolate and praline torte, raspberry purée, 5 spiced Chantilly
Yuzu and honey tart, basil and green tea, meringue drops
Yoghurt panna cotta, citrus and cinnamon marinated berries, black sesame tuile
Valhrona chocolate cremeux, blackberry gel, candied orange
Mango cheesecake, passion fruit coulis, white chocolate and pistachio shard
Pavlova with rippled berries, thyme cream, forest berry purée
EXTRAS
• British and European cheese board(supplement £12 per person)
Selection of chutneys, grapes, cheese biscuits
Menus are for illustrative purposes only, they are non-contractual and subject to seasonal changes. Fully up-to-date menus on request.
CHAMPAGNE
Laurent Perrier, La Cuvée, Brut NV – £85
Laurent Perrier, Brut Rosé NV – £135
SPARKLING WINE
Sant’Orsola, Prosecco, Extra Dry Italy NV – £45
Rathfinny, Classic Cuvée, Brut Sussex, England 2017 – £75
Nyetimber, Brut Rosé England NV – £120
WHITE WINE
Vinuva, Organic Pinot Grigio
Terre Siciliane, Italy 2020 – £30
Gavi di Gavi, Enrico Serafino Piemonte, Italy 2019 – £45
La Campagne Sauvignon Blanc Vin de France, 2019 – £60
ROSÉ WINE
La Campagne Rosé de Cinsault, Pays d’Oc Languedoc-Roussillon, France 2019 – £50
RED WINE
Bonavita Negroamaro, Salento Puglia, Italy 2018 – £30
Valpolicella Classico, Bolla Veneto, Italy 2018 – £39
Errázuriz Merlot, Curicó Valley Aconcagua Valley, Chile 2019 – £52
Dolcetto d’Alba, Enrico Serafino Piemonte, Italy 2019 – £55
DESSERT WINE
Sauternes, Château Laville Bordeaux, France 2016 (37.5cl) – £65
Our Executive Head Chef and his team combine passion and expertise to create the finest cuisine for every event. Our menus feature carefully selected ingredients and recipes that will delight any guest.
The team will help you create a menu to match your culinary vision, and we will always cater to your dietary requirements.
Wines are non-contractual and subject to seasonal change.
