Sample Menus

Need some inspiration? Take a look at our sample menus below

See our full range by downloading our Menu Ideas brochure to get started »

If you have a particular menu idea in mind, please contact us and we would be happy to discuss your requirements.

Spring Menu 2019

Click here to download as a PDF » 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, Read on! →


Winter Menu 2018

Download this menu as a PDF » 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, Read on! →


Autumn Menu 2018

Click here to download as a PDF » 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 Read on! →


Summer Menu 2018

Download this menu as a PDF » 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 Read on! →


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 Read on! →