Spring Menu 2019

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Spring Menu 2019

To Start

Ceviche of Bass, flowers, Nori crisps & sea herbs

Seared & torched Mackerel Fillet, Caper, Black Garlic, Chervil & Tomato water

Warm salad of pigeon, Dorset watercress, smoked bacon, raspberry vinegar dressing, toasted hazelnuts & garlic croutons

Cullen Skink, Spirulina bread, smoked butter, Confit egg yolk

Bosworth Ash goats cheesecake, Toasted seeds, Charcoal crackers, Beetroot textures

Tartiflette, poached hen’s egg, pickles, crusty bread

Lobster Macaroni and cheese, parsley

To Follow

Braised Pigs Cheek in Molasses, pressed belly pork, Pomme puree, scratchings, liquor

“Tournedos Rossini” Fillet steak, croute, foie gras, truffle and Madeira sauce

Fillet of Brill, Soft shell crab, aerated lobster bisque, vegetables

Moroccan spiced Spring Lamb Cannon, Spiced lamb pastilla, casserole, carrot and orange, cous cous

Octopus, black risotto, saffron aioli, sea vegetables, activated charcoal

Dorset seafood platter, a selection of the finest seafood, sea herbs, aioli, crusty bread and lemon
(must be taken by at least 6 people or the whole party)

All main courses come with seasonal vegetables and a starch

To Finish

Chocolate Cremeaux, hazelnut, stem ginger, feuilletine, poached pear, candied nuts

Apple Charlotte, vanilla & cardamon custard

Spiced caramelised Pineapple, coconut ice-cream, rum, granola

Seasonal berries, passion fruit and gin sabayon, shortbread

Peanut Sable, peanut butter & honey ice cream, peanut brittle, soil

Brown bread cheesecake, raspberries, whisky custard, granola

Local Artisan cheeses, chutney, crackers, date and walnut bread,


Please note there are plenty of vegetarian options available and all dishes can be adapted

Staffing is extra and charged for the evening based on 12 guests, for a private chef and waiting staff to serve.

Please contact us for further details.


This is a bespoke service to impress you and your guests, utilising local ingredients and suppliers, however allowing ourselves the freedom to source further afield to bring you something a little different. A tasting menu is available if you wish with a wine flight option on all menus.

Winter Menu 2018

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To Start

Scallop, Black pudding, beetroot, pea and goat’s curd

Torched mackerel fillet, pate, creme fraiche, horseradish, lemon

Wild mushrooms on toasted sour dough, Dorset Blue Vinney cream

Chilli poppers, crab mayonnaise, kimchi, sour cream, radish and flowers

Burnt bass, warm apple and celeriac remoulade, watercress, activated charcoal

Salad of Partridge, roasted hazelnut, pear, hazelnut dressing

To Follow

All main courses served with Pomme Parisienne, fresh herbs and seasonal vegetable selection

Hake fillet, Parsley sauce, mussels

Confit duck leg, cavolo nero, cherry compote, red wine sauce

Halibut, creamed leeks, leek crisps, cockle popcorn

Sole fillets, lobster sauce, leek and carrot,

Beef fillet, haggis whisky sauce

Slow cooked shoulder and roasted rack of lamb, Jerusalem artichoke, broad bean, lemon, tomato and truffle

Wild mushrooms, creamed spelt, squash, parsnip crisps

To Finish

Warm doughnut, blackberry compote, clotted cream ice cream

Hedgerow pudding, clotted cream

Apple Charlotte, toffee apple, cream

Chocolate blancmange, cherries in kirsch

Panna cotta, passion fruit and mango, shortbread

Local Artisan cheeses


Please note that every guest must choose the same dish for parties of 12, anything above this you may have a maximum choice of 2 dishes from each course.

Autumn Menu 2018

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To Start

Scallop, Black pudding, beetroot, pea and goat’s curd

Mackerel fillet, creme fraiche, horseradish, lemon

Wild mushrooms on toast, Dorset Blue Vinney

Roasted squash ravioli, oregano butter, toasted seeds, mizuna

Chilli poppers, kimchi, sour cream, radish and flowers

Burnt bass, warm apple and celeriac remoulade, watercress

Salad of Partridge, roasted hazelnut, pear, hazelnut dressing

Tasting plate of seasonal game, pickles, jelly, leaves

To Follow

All main courses served with Pomme Anna and seasonal vegetable selection

Hake fillet, Parsley sauce, mussels

Confit duck leg, cavolo nero, cherry compote, red wine sauce

Halibut, creamed leeks, leek crisps, cockle popcorn

Sole fillets, pak choi, roasted peppers, polenta, fresh herb oil

Beef fillet, haggis whisky sauce

Duo of lamb, aubergine biyaldi, lambs lettuce, broad beans, lemon

Wild mushrooms, creamed spelt, squash, parsnip crisps, runner beans

To Finish

Warm doughnut, blackberry compote, clotted cream ice cream

Hedgerow pudding, clotted cream

Apple Charlotte, toffee apple, cream

Chocolate blancmange, cherries in kirsch

Panna cotta, passion fruit and mango

Local Artisan cheeses


Please note that every guest must choose the same dish for parties of 12, anything above this you may have a maximum choice of 2 dishes from each course.

Summer Menu 2018

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To start

Homemade bread and local butter

Local cheese samosas, cucumber, papaya, tomato, chilli, lime and coriander

Fresh sardines on toasted sourdough with chilli and lemon

Fresh local crab, homemade lemon mayonnaise, Irish soda bread

Salad of spiced crispy baby squid, tomato essence, black garlic aioli

Poached egg, grilled sourdough, avocado, guanciale

Torched mackerel, buttermilk and chive dressing, dehydrated kale crisp, grilled gem

Panko crusted scallops, dehydrated blood orange, powdered and candied zest, hollandaise, mizuna

Duck rillette, spring water vinaigrette, kumquat marmalade

3 cheese toast, tartare of prime beef fillet, crispy shallot, capers

Our ‘Signature’ Mozzarella vine tomatoes, homemade pesto, soil and cress

Textures of summer vegetables, pancetta, pecorino and lemon

Intermediate (optional extra)

Electric palate cleanser !

Gin and tonic granita, blue curaçao, dry ice

Sorbet selection

To follow

Chargrilled Flat iron steak, Teriyaki glazed lobster tail, hollandaise, green salad

Fish pie, locally caught fish in a champagne sauce, cave aged cheddar mash, lemon, parsley crumb

Whole pan fried Dover Sole, lemon, caper and seaweed butter, sea asparagus

Slow cooked shoulder of hogget, Tuscan summer vegetable stew, wild garlic

Fava bean, sweet potato and spinach curry, buttermilk flatbread, braised fragrant rice

Tandoori spiced monkfish brochette, roti, spiced salsa, minted yoghurt, coriander

Roasted loin of pork, caramelised apple and calvados sauce, crackling, apple,

Polenta with ratatouille, vegetarian parmesan and fresh herbs, walnut hollandaise slaw

Panko crumbed Sweet potato, wild mushroom and fresh herb cake, sour cream, dressed
leaves

All main courses come with a seasonal vegetable selection to share and new potatoes

To finish

Chocolate cremeaux, Guinness cake , fresh mango, honeycomb

Strawberry, lime, cardamon, meringue 2 ways

White peach Bavarian cream, poached nectarine, white chocolate rocks

Fresh cherry and kirsch pancakes, sweetened mascarpone

Seasonal fruits, sweet wine sabayon, torched

Local Artisan cheese, crackers, butter, fruit and chutney

Coffee and homemade treats

Staffing is charged extra for the evening and based on 12 guests, for a private chef and waiting staff to serve, should you have more guests we would advise to increase staffing.

Please contact us for further details.

Supplemented dishes are there to bring you something a little different from the best local ingredients

I would ask that parties of 10 choose the same for each course, parties over 10 guests may choose 2 items from each course.

All dietary needs are catered for, so please inform us when booking.

This is a bespoke service to impress you and your guests, utilising local ingredients and suppliers, however allowing ourselves the freedom to source further afield to bring you something a little different.

A tasting menu is available if you wish and a wine flight option on all menus.

Canapes and Tapas – 2017

Canapes

  • Rye, smoked salmon, creme fraiche and caviar
  • Smoked Mackerel and horseradish
  • Caprese skewers
  • Pea, mint and ricotta bruschetta
  • Clear Gazpacho
  • Chicken liver toasts with red onion marmalade
  • Chargrilled Med veg and tapenade croustades
  • Lyme Bay crab and mango
  • Eclairs stuffed with goats cheese and chive mousse
  • Goats cheese mousse
  • Smoked salmon, sour cream and chive choux buns.
  • Lobster or prawn Thermidor
  • Chorizo in red wine
  • Bangers and mash
  • Crispy Duck won tons with sweet chilli dipping sauce
  • Yorkshire puddings with rare beef and horseradish cream
  • Slow roasted curried lamb, sweet minted yoghurt tortillas
  • Welsh rarebit vol au vents
  • Jerk chicken skewers
  • Cheddar and leek tartlets
  • Sticky sausages
  • Caesar salad
  • Ham hock compression, mustard fruit
  • Smoked trout mousse, Squid ink cracker
  • Seabass ceviche, shaved radish
  • Aubergine and roasted red pepper cone
  • Stilton, blue cheese and walnut pate
  • Cheese scone, herb mayonnaise and smoked salmon
  • Home cured gravadlax, rye and pickled cucumber
  • Chicken spring roll with Malay style satay
  • Pork slider with smokey BBQ sauce
  • Teriyaki chicken skewer, toasted sesame and spring onion
  • Mini beef burger, crispy shallots, black onion seed and tomato relish, gem
  • Butternut squash, feta and pesto spring rolls

TAPAS

  • Smoked salmon and rocket baguette sliced very thinly
  • Chorizo in red wine with crusty baguette around
  • Homemade hummus with crudites and breadsticks
  • Patatas bravas
  • Whitebait with lemon and alioli
  • Grilled courgettes, aubergine and red peppers
  • Marinated artichoke hearts
  • Aubergine puree
  • Selection of Spanish / Italian meats
  • Selection of Italian/ Spanish Cheeses
  • Olives and pickles
  • Crusty Baguette
  • Mini pretzel rolls
  • Butter and Olive oil and balsamic
  • Roasted chicken wings
  • Paella

Dinner Party Summer Menu 2017

Dorset Fine Dining

South West Wedding caterer of the Year 2017

  • Toasted sour dough, grilled asparagus spears, poached hen’s egg, kibbled onions, bacon crumb
  • Dorset crab tart with chilli and coriander, mache, gazpacho and black cow shot
  • Lobster Thermidor, parmesan, won ton crisp, rocket and flowers
  • Seared scallop, kohlrabi, apple, verjuice, apple blossom
  • Torched mackerel fillet, beetroot relish, horseradish, buttermilk, radish, spiced squid ink crackers
  • Asparagus Soup, confit duck egg yolk, scratchings
  • Risotto of pea, crispy Parma ham and pecorino
  • Hot smoked sea trout, dill cured trout, fennel, lime and avocado salad, salmon roe
  • Mezze plate of Aubergine Biyaldi, roasted peppers, avocado, Grilled Halloumi, pesto

Intermediate courses available

  • Gin and Tonic granita, assorted melon

or

  • Sorbet selection

 

  • Roasted rump of lamb, charred gem, peas, mint and pancetta
  • Roast chicken breast, truffled gnocchi, shaved summer truffle, parmesan, roast chicken veloute,
    broccoli, scratchings
  • Homemade gnocchi, Isle of Wight blue cheese, creme fraiche, kale and parmesan
  • Sea bass fillet, Orzo pasta, Saffron, ham, corn, garlic and herb butter
  • Fillets of sole Veronique, new potatoes, crisp mange tout
  • Sautéed monkfish tail, lobster gyoza, tempura vegetables, lemon puree, herbs and garlic
  • Teriyaki glazed Creedy carver duck breast, confit leg bon bon, liver, gizzard, duck gravy, duck fat roasted new potatoes, crisp mange tout

SEASONAL VEGETABLES TO SHARE ARE EXTRA SO PLEASE LET US KNOW

  • Torched cylinders of Italian meringue, lemon cured, strawberry textures, crumb
  • Baked rhubarb, vanilla Bavarian cream, crumble, sable
  • Chocolate bar, peanut butter and honey cheesecake, salted peanut brittle, silver leaf
  • Summer pudding, flowerpot, dry ice (10 people or more)
  • Dark chocolate blancmange, bailey’s custard, puffed rice, kumquat compote
  • Chocolate and pistachio fondant, salted caramel ice cream
  • Peach, raspberry, vanilla, white peach blanket
  • White chocolate sphere, raspberry and rosewater, dark chocolate sauce

Coffee and Truffles £3.50

Prices from £45pp exc vat for a 3 course meal

Please note some dishes carry a surcharge, we will then send you a quote based on your choices.
Staffing for the evening to include a private chef and waiting staff is £120 exc vat and includes clearing up based on 12 guests. More guests would require 2 waiting staff and increase costs.

Dinner Party Spring Menu 2017

Dorset Fine Dining

South West Wedding caterer of the Year 2017

To Start

  • Lyme Bay scallops, black strap bacon, croutons, raspberry, leaves
  • Torched mackerel fillet, kohlrabi remoulade, creme fraiche, apple and beetroot relish
  • Home cured salmon, fresh wasabi, sour cream, sour dough and rocket
  • Ham hock and chicken terrine, pickles, truffle mustard, toasted sour dough
  • Crispy sesame crusted goats cheese, citrus salad
  • Ham hock hash, poached egg, sweet minted pea puree
  • Venison, wild boar and pigeon terrine, caramelised orange, brioche
  • Hand picked Lyme bay crab, chilli, coriander, crostini, rocket, homemade mayonnaise
  • Lobster Thermidor, parmesan crisp, flowers, cress
  • Beetroot, ash goats cheese, rosemary shortbread, beetroot vinaigrette
  • Wild mushrooms, crostini, fried duck egg, parsley and garlic butter
  • Burrata and Heirloom tomato salad, black olive, herb oil and chicory
  • Moules Mariniere, crusty bread
  • Whipped goats cheese cigars, spring vegetables, pancetta, lemon

Intermediate courses available

  • Gin and Tonic granita, assorted melon
  • Sorbet selection

Main Course

  • Braised beef cheek, pancetta, pancetta, button mushroom, mash and Vichy carrots
  • Roast chicken breast, truffle mash, roast chicken veloute, scratchings
  • West County Grass Fed Onglet steak, chunky chips, peppercorn sauce
  • Fillet of West country beef, haggis, whisky sauce, sauté potatoes
  • Confit duck leg, wild mushrooms, red wine sauce, mash
  • Slow cooked and pressed belly of pork, apple, crackling, caramelised apple sauce, spring vegetable bubble and squeak
  • Lamb rump, creamed potato, broad bean, pea and tomato fricassee
  • Fillets of sea bass, tartar butter, sautéed greens
  • Trout fillet, herb crust, wilted spinach, beurre blanc, new potatoes
  • Baked hake fillet, hazelnut and parsley crust, moules mariniere, orzo
  • Baked portobello mushroom, chickpea, aubergine and artichoke, preserved lemon gremolata

Desserts

  • Vanilla panna cotta, macerated compressed berries, homemade granola
  • Sable Breton, Seasonal berries, whipped cream
  • Apricot bread and butter pudding, malted milk custard
  • Warm Dorset apple cake, fresh cream
  • Peanut butter and honey cheesecake, sour cherry and caramelised banana
  • Warm pear and almond tart, spiced fruit ice cream
  • Passion fruit curd, tart torched Italian meringue, raspberry
  • DFD Eton Mess
  • Gooey chocolate brownie, praline cream, chocolate sauce, soil, marshmallow
  • A selection of some of our favourite South West cheeses, crackers, grapes and chutney

Coffee and Truffles £3.50

Prices from £42pp exc vat for a 3 course meal

Please note some dishes carry a surcharge and are marked with *, i will then quote accordingly

Staffing for the evening to include a private chef and waiting staff is £120 exc vat and includes clearing up based on 12 guests. More guests would require 2 waiting staff and increase costs.