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Previous Event Menus

We all know that the secret to hosting a successful event is inviting the right people and serving them incredible food. That’s why our team is so dedicated to working closely with you to create an unforgettable epicurean experience that will not only enhance your event, but also keep your guests talking about it for years to come. See below for some of the menus we've produced for our existing clients to start planning your delicious meal today.

Caribbean Menu

Starter

  • Montego bay barbecue pork ribs, scotch bonnet slaw,

  • Salt cod fritters, smoky charred gem, ackee, chilli tomato and avocado salsa

  • Jerk spiced breaded chicken lollipops, pickled cucumber salad and sweet potato salad, garlic cream mayo

  • Spiced charred tiger prawn and scallop cocktail, crispy fried buttermilk onions and peas shoots

  • Caribbean spiced lamb and bean soup, cilantro sour cream and corn bread

Main Courses

  • Harvana spiced slow cooked rump of lamb, sweet potato gratin, green bean and tomatillo relish

  • Smoked beef tenderloin, ox cheek and bread fruit croquette, chilli caramelised onion and wilted leaf spinach

  • Spiced glazed belly of pork, minted apple smoked ham patti, smoked aubergine and creamed butternut squash

  • Bahama roasted duck, pistachio confit duck dumplings, herby yam braised rice and spiced broth

  • Jerk spiced seared tuna, artichoke, piquillo pepper, roasted butternut squash, lime salsa dressing

Desserts -

  • Pina colada ice cream sundae

  • Warm Jamaican ginger spiced cake, malted milk ice cream and compote

  • Mango pavlova, spiced rum cream and passionfruit sorbet

  • Gizzada tart, raspberry verbena compote and ripple crunch ice cream

  • Barbadian cassava pone cake, lime ricotta and maple glazed pineapple

Italian Style Menu 

Starters

  • Smoked tomato zuppa, basil and pine nut crumbled buffalo bocconcini mozzarella, confit san manzano baby tomato and olive pastries

  • Heather honey glazed quail, pickled walnut, ceps, and braised Umbrian lentil salad

  • Pan seared fillet of red mullet, razor clam caponata

  • Brandade of salt cod, green bean, charred artichoke and caper salad, red wine shallot dressing

  • Prosciutto di parma, honeyed aged balsamic poached figs, gorgonzola fritters and asparagus

  • Carpaccio of south downs beef, truffle creamed goats’ cheese, cipolline onion and carta di musica

  • Porcini custard, acorn squash, romanesco, and truffle carrot reduction

Main courses

  • Smoked and slow roasted beef tenderloin, osso bucco potato galette, wilted spinach and heritage carrots

  • Charred veal cutlet, marsala cep mushroom, fave beans, celeriac sage ricotta gnocchi

  • Slow cooked rump of south downs lambs, piedmontese pepper, sun blushed tomato and borlotti bean cassoulet, charred hispi cabbage and brioche herb crumb

  • Trio of barbary duck – Chianti glazed slow roasted breast of duck, artichoke, cavolo nero, Duck bresaola, fennel, hazelnut, orange, and fennel. Confit duck, taleggio mini baked potato

  • Pan seared seabass, scallop, endive marmellata, fregola salsa verde

  • Poached fillets of lemon sole, caper, piquillo pepper, broccoli rabe, olive and preserved lemon

  • Fontina cheese, walnut and spinach strudel, griddled zucchini, artichoke, and slow cooked heritage tomatoes  

 

Desserts

  • Olive oil and rosemary cake, poached pear, and vanilla mascarpone

  • Modenese crumbly cake (sbrisolona), charred peaches and figs, malted almond ice cream

  • Sicilian lemon tart, raspberry compote, raspberry crunch ripple ice cream

  • Buttermilk panna cotta, sweet peppered doughnuts, fresh strawberries, and Campari jelly

  • AT@Home tiramisu, poached cherries and apricots, pistachio honeycomb

Family Sunday Lunch Party

Starter

Sharing platter to start includes all of the following:–

  • Asparagus wrapped in prosciutto di parma with tarragon hollandaise

  • Kataifi pastry wrapped prawns (hairy prawns), sweet chilli dipping sauce

  • Scottish smoked salmon blini pancake with cucumber rand fennel crème fraiche

  • Hummus, smoked aubergine and griddled pitta shards

  • Selection of olives

  • Chicken liver parfait on toasted sourdough, slow cooked fig and caramelised red onion chutney

 

Main Courses

 

  • Slow cooked tenderloin of beef with Yorkshire pudding, smoked shallot, watercress and thyme gravy

  • Fillet of beef wellington with a rich madeira wine gravy 

  • Herb stuffed roasted saddle of south downs lamb, minted pea puree and redcurrant gravy

  • Honey roast duck breast, slow cooked duck leg croquette and braised lentils

  • Free range roast loin of pork, sage and onion stuffing and Bramley apple sauce

 

Potato selection –

Please choose one of the following

 

  • Parmesan dauphinoise

  • Pomme anna (crispy roasted thyme butter infused layered potato cake)

  • Malden sea salt roasted potatoes

  • Minted buttered new potatoes

  • Roasted garlic mash potato

 

Vegetable selection

Please choose two of the following

 

  • Honey and thyme roasted carrots and parsnips

  • Roasted mixed root

  • Glazed Chantenay carrots

  • Creamed swede and carrot

  • Buttered mixed green vegetable

  • Truffle scented cauliflower gratin

  • Provencal griddled courgette and aubergine

 

Dessert

  • Warm treacle tart, raspberry ripple ice cream and raspberry compote.

  • Pimms Strawberry Trifle

  • Poached fruit cobbler with malted milk ice cream and custard

  • Classic lemon meringue pie, minted strawberry 

  • Triple layer chocolate mousse with Oreo cookie marshmallow crumb

  • Tropical fruit Eton mess with passionfruit sorbet

Birthday Dinner for 12

Starter –

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

 

  • Warm quail salad, orange, charred fennel, spiced gingerbread and medjool dale puree

 

  • Seared sea scallops, monkfish, and spinach pakora, marsala cauliflower salad, lime pickled gel and coriander yoghurt

      

 Main Course –

  • Slow roasted fillet of beef forestiere, wilted spinach and oxtail bonbon.

 

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

 

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

 

 The above are served with dauphinoise potatoes for all guests – family service style

 

Dessert –

  • AT@Home assiette – pavlova of mango and passionfruit sorbet, mint strawberry crème brulee and ginger dark chocolate

 

  • Vanilla crème with figs, blackberries, and bramble jelly

Mexican BBQ

From the BBQ – 

 

The Main Event 

  • Barbacoa brisket of beef

  • Herb and smokey chipotle marinade chicken

On The Side

  • Tortilla wraps

  • Salsa Pico de Gallo

  • Grated Monterey jack cheese

  • Guacamole

  • Roasted corn and jalapeno pepper slaw

 

Buffet station

Hot dishes –

  • Slow cooked pulled pork, capsicum and bean filled empanadas

  • Chilli and lime glazed salmon with roasted sweet potato

  • Mexican spiced ricotta croquettes with charred tenderstem and zucchini salsa

Salads –

  • Mexican rice and bean salad

  • Mango with cilantro, coconut and chilli salad

  • Crisp leaf salad

Business  Lunch

  Starter - Mezze Tasting Menu -

 

  A selection for all to taste –

               

  • Ras el hanout spiced lamb kofta with tzatziki yoghurt

  • Safavid chicken pastilla

  • Chickpea hummus, smoked aubergine and crispy pitta

  • Mint and walnut ricotta croquette, spiced tomato relish

  • Lemon and fennel seared prawns  

 

  Main course selection –

  • Grilled fillet of beef, crispy thyme infused potato cake, Portabello mushrooms, slow cooked plum tomato and garlic dressed steamed tenderstem broccoli. Bearnaise sauce

  • Mead roasted Barbary duck, sweet potato fondant, charred Hispi cabbage. Dried cranberry and pistachio granola

  • South downs roast cannon of lamb, parmesan dauphinoise potato, minted pea puree, heritage carrots and parsley brioche crumb

  Dessert -

  • Summer Berry Eton Mess

  • Apple Tarte Tatin with Vanilla Seed Ice Cream

  • Warm treacle tart with raspberry compote and raspberry ripple ice cream

  • Crème brulee with poached peach cherries compote

Lunch with Friends

 

 Fingerfood

  • Seared tuna, avocado, piquillo pepper filo poke bowl

  • Asparagus spears wrapped in Prosciutto di Parma with a roasted sweet garlic hollandaise

  • Panko fried goat’s cheese and sweet chilli fried pops

  • Classic beef burger slider with farmhouse cheddar, red onion marmalade, cherry tomato, crisp lettuce in brioche bun

 

 Sharing Raj Empire Street Food 

  • Massaman duck curry

  • Goan  prawn curry

  • Keema lamb curry

  • Crunchy palak paneer and coconut vegetables

  • Red onion, orange and pomegranate salad

  • Naan bread and Keralan parathas

  • Lemon rice with cashews and peanuts

 

 Children’s Main Courses

 

  • Roast breast of chicken, creamed potato and seasonal vegetables

 

 Dessert Selection to Finish

  • Strawberry Pimm’s trifle

  • Dark chocolate with honeycomb and salted caramel ice cream

 Alfresco Festival Party Buffet
  • Green Bean, Gridded Courgette, Olive, Grape & Feta Salad

  • Smoked Salmon Roulade with Asparagus and Pickled Cucumber

 

  • Black Forest Ham, Leek and Goulda Quiche

  • Minted Crème Fraiche Dressed Potato Salad

  • Heritage Tomato, Buffalo Mozzarella & Basil Salad

 

  • Mixed Leaf Garden Salad

 

  • Smoked Chipotle Chicken with Herby Potato & Bean Casserole

 

  • Hickory Smoked Aubergine with Chickpea Hummus

 

  • Sesame Seared Prawns with Shitake Mushroom, Bamboo shoots and Tenderstem

 

  • Peach & Raspberry Eton Mess

 

  • Classic Gazed Lemon Tart

Wake Buffet

Main Buffet

 

  • Leek and farmhouse cheddar quiches

  • Homemade cumberland sausage rolls with pickles

  • Roast beef with horseradish whipped cream and watercress

  • Lemon poached salmon shaved fennel and asparagus - dill hollandaise sauce

  • Barbecue slow roasted chicken

 

  • Mixed garden green salad

  • Herb slaw

  • Minted crème fraiche new potato salad

  • Tomato, buffalo bocconcini mozzarella and basil salad

 

Teacake selection -

  • Cornish clotted cream and strawberry filled scones

  • Genoa fruit cake

  • Lemon meringue tart

  • Chocolate eclairs

 

Sundries –

 

  • Tea and coffee

18th Birthday Dinner

Starters - 

  • Nacho Taster – corn nachos with smoky barbecue pulled pork, cilantro sour cream and avocado.

 

  • Chicken Empanadas, chilli bean puree, salsa pico de gallo and pea shoot salad.

 

  • Mexican Spiced Ricotta and Cassava Croquette, Aji Dipping Sauce, Slow Roasted Heritage Tomato Salad.

 

  • Tiger prawn, wood roasted bell pepper, crispy fennel and cos leaf salad with tortilla shards.

 

  • Sesame seared yellow fin tuna, minted braised lentils, pickled cucumber and chipotle mayonnaise.

 

Main courses –

  • House Burger - Charred Prime Scottish Beef Burger, topped with Monterey Jack cheese, caramelised hickory smoked onions served in a toasted brioche bun served with individual portions of Cajun waffle fries, roasted sweet corn slaw, and a tomato, dill pickle garden leaf salad

 

  • Halloumi cheese, sweet-potato spiced bean burger, caramelised hickory smoked onions served in a toasted brioche bun served with individual portions of Cajun waffle fries, roasted sweet corn slaw and a tomato, dill pickle garden leaf salad.

 

  • Charred breast of corn- fed chicken, maple roasted braised rice, zucchini and asparagus.

 

  • Citrus spiced salmon with smoked roasted sweet-potatoes, charred baby gem lettuce, artichokes and Nduja crème fraiche

 

 Desserts –

  • Tres Leche Cake with cinnamon roasted pineapple and mango.

 

  • Pimms Strawberry Trifle.

 

  • Wow Peanut (Free) Butter Chocolate Fondant with Salted Caramel Ice cream

 

  • Lemon Verbena Charred Peach and Raspberry Meringue Melba with vanilla seed ice cream.