Fine Dining
Whether a brasserie-style dinner menu, a traditional three-course Sunday roast or an indulgent seven-course tasting menu, with our fine dining menus we will bring the restaurant experience to your home. We will prepare a unique dinner for you and your guests so that you can focus on being the perfect host and enjoy your party.
STARTERS
Ibérico pork carpaccio with wild mushrooms, truffle aioli and wood sorrel
Ham hock and pistachio terrine, pork crackling, pickled apple and watercress
Quail escabeche, frisée, walnut and pomegranate salad with sherry dressing
Pan fried tiger prawns with fennel, potato and chorizo
Chargrilled octopus, roasted red peppers and mojo verde
Crab with crushed broad beans, pea shoots and lemon and chilli dressing
Lobster salad with fennel, avocado and spiced cocktail dressing
Parmesan and truffle double baked soufflé
Chargrilled asparagus with romesco sauce and apple balsamic dressing (v)
Tempura Monte Enebro stuffed courgette flowers with drizzled honey (v)
MAINS
Ibérico pork loin, romesco sauce, potato terrine and almond and hazelnut migas
Guinea fowl supreme with broad beans, morels and herb gnocchi
Venison loin, pickled turnip, watercress, mashed potato and bone marrow gravy
Loin of lamb with pea puree, mint jellies, spring vegetables and lamb jus
Seared yellowfin tuna with piperade and olive tapenade
Grilled turbot, spring vegetables and txakoli sauce
Roast hake with braised artichoke and chorizo
Wild salmon with crushed broad bean, asparagus and a pea and mint ravioli
Pan fried cod, lobster, crushed potatoes, lobster and tarragon sauce
Monte Enebro stuffed courgette flowers, broad bean, radish and radicchio salad with shaved summer truffle (v)
Spring garden risotto with Ideazabal crisp (v)
Baby carrots with crispy quinoa, smoked labneh and caraway seed crispy pitta (v)
DESSERTS
Summer berry pavlova with PX cream and almond praline
Pistachio and raspberry bakewell tart with vanilla ice cream
Rhubarb and custard with honeycomb and rhubarb crisp
Buttermilk panna cotta with PX poached nectarines and candied pistachios
Blackberry soufflé with violet ice cream