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Beetroot cured salmon

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.


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)


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)



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

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