Formal dining

Spoil your guests with our formal dinning menu. Ideal for weddings, corporate events and dinner parties, your guests will be treated to a night of culinary elegance.

Below you will find some suggested dishes that could easily grace your formal dining menu.

Book a consultation and let us help you design the perfect menu for your occasion.

Prices for our 3 course dining menus begin at £38 per person.

Starter dishes

  • Fillet of monkfish wrapped in parma ham with spinach & pea shoot salad, beetroot puree
  • Smoked fish terrine with piccalilli & parmesan crisps
  • Fillet of sea bass with crab risotto, lime & chilli salsa
  • Wild mushroom & asparagus salad with truffle dressing & pecorino
  • Squab Pigeon with caramelised chicory & spiced blackberries
  • Smoked chicken with pancetta, endive & rocket salad, toasted pine nuts
  • Pressed rilletes of pork with tomato & shallot compote
  • Carpaccio of beef with radish wafers & chervil
  • Pan roast quail with watercress, orange & pomegranate
  • Pan seared scallops with black pudding, tomato & chilli salsa
  • Buffalo mozzarella & plum tomatoes with red onion jam & basil pesto
  • Pan seared scallops with confit pork belly and Asian black beans
  • Whisky and orange cured salmon with celariec and red wine jelly
  • Fig, caramelised red onion and blue cheese tart with rocket salad and tomato dressing
  • Tea smoked salmon with elderflower and cucumber dressing and beetroot textures
  • Artichoke, roasted pepper and goats cheese tart with honey roast fig and watercress
  • Pear, chicory fennel and Cambridge blue salad with walnuts and salsa verde

Main course dishes

  • Slow braised oxtail faggots with celeriac & pomme purée, confit carrots
  • Duck breast cooked in soy and honey with confit duck parcel, Asian slaw and pickled vegetables
  • Fillet steak braised in red wine with pancetta dauphinnoise, fine ratatouille & stuffed courgette flowers
  • Pan fried cod with squid tempura, pak choi & asian slaw
  • Saddle of lamb stuffed with figs & apricots, fondant potato, charred baby veg & rosemary jus
  • Fillet of sea bream with crayfish & tartare crushed potato cake & shellfish bisque
  • Pork fillet pan fried with sage butter, pressed pork belly & apple & red chicory tarte tatin
  • Herb crusted rack of lamb with confit sweet potato, aubergine caviar & leek veloute
  • Free range chicken breast roasted with thyme, sauted potato, wild garlic & smoked tomato dressing
  • Rump of lamb with new potato & asparagus salad, béarnaise sauce
  • Pea risotto with affilia cress & pea foam
  • Trio of venison with swede and potato puree, glazed leeks and port jus
  • Red wine braised ribeye with slow cooked brisket pie, celariac rosti, confit carrots
  • Roast breast of duck with sweet potato and beetroot gratin, braised fennel, vine roasted cherry tomatoes and thyme jus
  • Chicken ballentine filled with parmesan, basil and sun blush tomato served with smoked tomato dressing, potato and chorizo square and orange braised carrots

Dessert dishes

  • White chocolate panacotta with tuille biscuit & mixed berry compote
  • Caramelised banana tarte tatin with toffee sauce
  • Rich chocolate tart with lemon mousse & marinated strawberries
  • Cinnamon & port braised pear with bavarian cream, toasted hazelnuts
  • Lemon & lime posset with grapefruit stuffed strawberry
  • Apple & pecan crumble with apple crisps & Chantilly cream
  • Assiete of chocolate tart, fresh berries and lemon posset
  • Dark chocolate and hazelnut brownie with orange set cream and cherry tart
  • Lemon and raspberry tian with chocolate layers and macerated apricots
  • Raspberry pavlova with marinated cherries, raspberry caramel and tuille