Screen Shot 2020-07-05 at 23.56.40.png
Screen Shot 2020-07-05 at 23.58.39.png
Screen Shot 2020-07-05 at 23.56.20.png
Screen Shot 2020-07-06 at 00.14.31.png

DINING MENU

Food, drink, friends, good conversation - a dinner party is, in the end , a simple combination of ingredients.  You select your menu and we will do the rest.

SPRING / SUMMER (MARCH TO AUGUST)

                                    STARTERS:

  • Heritage tomato, olive and buffalo mozzarella fine puff pastry tart, wild roquette, fava beans, aubergine caviar and aged balsamic

 

  • Green and white asparagus salad with poached hen’s egg and smoked salt hollandaise

 

  • Ricotta gnocchi with summer squash, cremini mushrooms and parmesan crisps

 

  • Prociutto di parma, thyme honey slow cooked figs, balsamic grelot onions and gorgonzola

 

  • Smoked beef carpaccio, watercress mousse, snow pea salad and parmesan crisps

 

  • Warm salad of charred baby chicken salad, piquillo pepper, marcona almonds, fennel and medjool date sauce

 

  • Terrine of corn fed chicken and foie gras with truffle dressed fine bean and affilia cress salad

 

  • Charred and smoked fillet of lamb, orzo pasta, Greek feta, asparagus and pinenut vinaigrette

 

  • Flaked white Devon crabmeat and langoustine cocktail with soft boiled quails egg and rye toast

 

  • Tea cured salmon, smoked salmon fritter, shallot puree, crème fraiche and caviar

                                         MAINS:

  • Roasted striploin of angus beef with sweetcorn custard, cep mushrooms, Roquefort fritters and confit tomatoes

 

  • Mead roasted Barbary breast of duck, sweetpotato fondant, charred hispi cabbage. Dried cranberry and pistachio granola

 

  • Slow roasted breast of corn fed chicken, leek and broad bean risotto. Tarragon cress and crispy pancetta

 

  • Slow cooked rump of Cornish lamb, parmesan dauphinoise potato, minted pea puree, heritage carrots and parsley brioche crumb

 

  • Poached fillet of lemon sole, capers, piquillo peppers, broccoli rabe, Kalamata olives and preserved lemon

 

  • Pan seared fillet of sea trout, sea purslane crème fraiche, griddled new potatoes, artichokes and asparagus

 

  • Grilled provencal vegetable and buffalo mozzarella pithivier with basil oil and a roasted red pepper soubise

 

  • Chickpea pancakes, griddle lemon haloumi with a warm caponata salad and olive tapenade. Orange thyme and saffron dressing

                                    DESSERTS:

  • Buttermilk pannacotta, doughnuts, fresh strawberries and strawberry daiquiri jelly

 

  • Glazed lemon tart with pomegranate raspberry compote, raspberry sorbet

 

  • Chocolate and banana strudel – vanilla bean ice cream and peanut brittle

 

  • Tropical fruit eton mess with green tea meringues, coconut cream and passionfruit marshmallow

 

  • Blackberry, apple and lemon custard trifle – pecan granola crumble and green apple sorbet

 

  • Sable of apricot, star anise mousse and apricot sorbet

 

  • AT@Home assiette - pavlova of mango and passionfruit sorbet, mini strawberry crème brulee and ginger dark chocolate tart

AUTUMN / WINTER
(SEPTEMBER TO FEBRUARY)

                                               STARTERS:

  • Baked Jerusalem artichoke mousse, griddled cep mushrooms, celery, argan oil toasted hazelnuts, sherry glazed grapes and peashoots

 

  • Five spiced tofu fritters with charred aubergine, asian pear and cardamom passata

 

  • Salad of heritage carrots and mung beans with a smoked greek yoghurt dressing and crisp pitta

 

  • Smoked duck, bourdin noir puree, honey glazed fig and chicory salad

 

  • Warm quail salad, orange, charred fennel, spiced ginger bread and marjool date pure

 

  • South coast mackerel, charred cucumber, beetroot, pickled shallot and horseradish crème fraiche

 

  • Warm smoked salmon, preserved lemon puree, baby watercress, dill oil, black olive crème fraiche, toasted pine nuts and chia seed crackers

 

  • Seared sea scallops, mackerel and spinach pakora, marsala cauliflower salad, lime pickle gel and coriander yoghurt

                                           MAINS:

  • Slow cooked breast of corn fed chicken with confit drumstick, tarragon pea puree and celeriac pomme anna

 

  • Cannon of salt marsh lamb, swiss chard, balsamic cipolline onions, croquette potato and rosemary reduction

 

  • Roast loin of pork, crispy smoked pancetta, apple braised pearl barley and fried sprouts

 

  • Slow roasted fillet of beef forestiere with wilted spinach and oxtail bon bon

 

  • Cornish seabass with charred Asian cabbage, lemon parmentier potatoes in a clam and pickled shitaki mushrooms

 

  • Roast fillet of monkfish with smoked chicken celeriac gratin, baby leeks, artichokes and spinach

 

  • Smoked applewood cheddar, cauliflower and chestnut macaroni galette with heritage carrots, baby leeks, crispy fried salsify and peashoots

 

  • Indian vegetarian platter – tandoori sweetcorn custard, paneer spinach samosa, Nepalese griddled baby courgette and chickpea chaat masala

                                      DESSERTS:

  • Almond and rapeseed oil cake with poire william liqueur, celery and clotted cream ice cream

  • Treacle tart with honeycombe, orange marmalade compote and vanilla ice cream

 

  • Minestrone of poached orchard fruit with yoghurt ice cream and cinnamon ice cream

  • Vanilla crème brulee with figs, blackberries and bramble jelly

 

  • Pineapple and polenta upside down cake, lemongrass mango and lychee salsa with lime sorbet

 

  • Dark chocolate ganache mousse with kirsch cherry compote, chocolate crumble and malted milk ice cream

 

  • A.T @ home assiette  – pavlova of mango and passionfruit sorbet, mini strawberry crème brulee and ginger dark chocolate tart

Can't find what you're looking for? Please feel free to ask us as we offer a bespoke service to suit all tastes and budgets.