Dinner Menus
Below are some of the curated menus from our chef, although these are a peek into his culinary style and expertise we craft each menu to specifically suite each clients taste.
Little Italy
Antipasto
Burrata with Charred Tomatoes & Basil Oil - Creamy burrata served with slow-roasted cherry tomatoes, basil oil, sea salt & grilled sourdough.
First Course
Gnocchi with Creamed Portobello Mushrooms, Sage Butter & Crispy Prosciutto
Hand-rolled potato gnocchi tossed in a silky portobello mushroom cream sauce, finished with fragrant sage brown butter.
Topped with shards of crispy prosciutto and parmesan shavings.
Second Course
Herb-Roasted Chicken Supreme
Roasted with garlic, rosemary & lemon. Served with grilled vegetables and jus.
Tuscan rosemary potatoes
Rocket & parmesan salad with balsamic and Grilled seasonal vegetables
Dessert
Tiramisu Classico, Layers of espresso-soaked savoiardi, mascarpone cream & coco
Fine Dining
Appertizer
Seared Scallops with Pea Purée
Pan-seared scallops with silky pea purée, crispy pancetta & lemon oil.
First Course
Cauliflower Velouté
A smooth, luxurious cauliflower soup finished with truffle oil and toasted almonds.
Second Course
Roast Beef with Creamy Mash
Tender slices of roasted beef served with rich red-wine gravy, buttery mashed potatoes, seasonal vegetables & Yorkshire pudding.
Dessert
Sticky Toffee Pudding
Warm date sponge with toffee sauce and vanilla ice cream..
L’Essence Française
Starters
Soupe à l’Oignon Gratinee
Classic French onion soup topped with melted Gruyère.
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Plat Principal
Magret de Canard à l’Orange
Seared duck breast with a rich orange–Grand Marnier sauce, served with potato gratin and haricots verts.
or
Filet de Boeuf au Poivre
Beef fillet with creamy peppercorn sauce, pomme purée & roasted baby carrots.
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Dessert
Crème Brûlée à la Vanille
Silky vanilla custard with a crisp caramel top.