1. HONEY AND SOY GLAZED CHICKEN BREAST, SLICED ON A BED OF RICE NOODLES WITH SNOWPEAS, BROCCOLINI, SPRING ONIONS AND BEANS TOPPED WITH FRIED PEANUT AND CORIANDER AND LIME DRESSING.
  2. RIB EYE STEAK ACCOMPANIED BY POTATO GRATIN, BRAISED SPINACH AND A SELECTION OF WILD MUSHROOMS TOSSED IN HERBS, CRISPY ONION RINGS AND PARIS BUTTER.
  3. FILLET OF RUMP WITH CARAMELISED PUMPKIN, SNAKE BEANS, RED ONION, COCONUT AND MINT SALAD AND A LIGHT CURRY SAUCE.
  4. OX CHEEKS IN ASIAN MASTER STOCK TOPPED WITH A PEANUT, LIME AND CORIANDER SAUCE WITH WOK TOSSED GREENS AND JASMINE RICE.
  5. STEAMED OCEAN TROUT SERVED ON A BED OF CRUSHED POTATOES STUDDED WITH FRESH PEAS, BROAD BEANS, RICOTTA AND GARLIC, TOPPED WITH ASPARAGUS, ICEBURG LETTUCE, MINT AND SORRELL ACCOMPANIED BY A HERB AND BALSAMIC DRESSING.
  6. LOIN OF LAMB ACCOMPANIED BY CRISP SPATZLE, WHITE BEAN CASSOULET, APPLE AND CELERIAC SALAD, WITH RASPBERRY VINEGAR AND RED WINE REDUCTION.
  7. BRAISED VEAL SHANK SERVED ON A POTATO MASH WITH A SELECTION OF GREENS, EGGPLANT RELISH AND MUSHROOM JUS.
  8. OVEN ROASTED CHICKEN BREAST SERVED ON TRUFFLED POTATO AND MUSHROOM LASAGNE ACCOMPANIED BY BEARNAISE, TOPPED WITH PAN FRIED PRAWNS, BRAISED SPINACH AND TARRAGON JUS.
  9. ROASTED LAMB RUMP SERVED ON A PEA, PANCETTA, BROADBEAN AND TOMATO RAGOUT TOSSED IN TRUFFLE OIL, WITH FONDANT POTATO, CREAMED BABY TURNIPS AND A MADIERA JUS.
  10. SCOTCH FILLET SERVED WITH BRAISED OXTAIL AND POTATO STACK ACCOMPANIED BY CRISP GNOCCHI, A SELECTION OF MUSHROOMS, ROASTED GARLIC AND THYME JUS.
  11. PORTERHOUSE STEAK SERVED WITH CARAMELIZED ONIONS, BOLONGERE POTATO, BEETROOT CONFIT AND RED WINE JUS.
  12. VEAL CUTLET TOPPED WITH A PARMESAN CRUST, OVEN BAKED AND SERVED WITH MUSHROOM DUXELLE, SAFFRON, GNOCCHI, GLAZED BEANS, CRISP PANCETTA AND WHITE WINE JUS.
  13. CHICKEN BREASTS FILLED WITH A TARRAGON, SPINACH AND CHICKEN FARCE, OVEN ROASTED AND SERVED ON TRUFFLED POTATO, TOPPED WITH WILD MUSHROOM AND MUSTARD CREAM SAUCE.
  14. ZAATAR CRUSTED PORK FILLET SERVED WITH A SWEET POTATO GRATIN, STEWED APPLE AND WOK TOSSED GREENS ACCOMPANIED BY CALVADOS AND THYME JUS.
  15. PORK CRUMBED IN PARMESAN AND FETTA SERVE ON AN ASIAN STYLE COLESLAW, WOK TOSSED GREENS, CHILLI AND TOMATO JAM WITH FRESH YOGHURT.
  16. WHOLE BAKED BABY SNAPPER WITH GINGER, GARLIC, SPRING ONION, SOY AND SESAME, SERVED TOPPED WITH HOT AND SOUR SAUCE AND MIXED SALAD.
  17. ATLANTIC SALMON SERVED ON A CAPER AND HERB MASH WITH TOSSED GREENS, CITRUS SALSA AND LIME MAYONNAISE.
  18. FILLET OF FISH SERVED WITH SPICED LENTILS, CRISP BEANS, SWEET POTATO CHIPS AND MACADAMIA AND HERB DRESSING.

Cocktail Party Barbecue Dinner Party function
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