Tasting Menus

Below are some of our more extravagant tasting menus created for previous clients. To get the best out of the experience we suggest you provide broad outlines of your likes/dislikes and then allow Ben and his team carte blanche to work their magic.

 

Vegan Japanese

Brief - devise a vegan Japanese influenced tasting menu

 

Smoky tomato water, baby heirloom tomatoes, tamari, shiso

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Beetroot tartare, charcoal oil, mooli & apple pearls, pickled magnolia leaves, wasabi dairy free cream, tapioca cracker 
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Pan-fried tofu coated in foraged damson hoisin, deep fried ginger, spring onion, bao bun
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Miso honey baked aubergine, toasted peanut, seaweed & chive, bok choy & black sesame, shiitake & rice korokke, white miso sauce 

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Strawberries & Jasmine
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Dairy-free Single Origin Madagascan chocolate ganache, crispy rice base, dairy-free genmaicha cream, mango & lime salsa

Gin themed

Brief - devise a gin themed menu

 

Lapsang Souchong, orange zest and gin cured salmon with fennel marmalade

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Venison steak tartare, charcoal oil, gin martini aioli, apple & celeriac balls

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Sous-vide duck breast with star anise, honey glazed duck crackling, chicory tarte fine, pickled cherry, cherry & sloe gin purée

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Almond & rose water dacquoise, lime & white chocolate curd, cucumber & gin granita

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Gin, lime & juniper fudge

Gluten-free vegetarian

Brief - devise a vegetarian gluten-free 10 course menu

 

Sweetcorn velouté foam, charred sweetcorn, pickled red pepper, crispy Savoy, chive oil

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English set pea “cream”, broad beans, pea shoots, white truffle oil, pecorino Sardo

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Saffron risotto, red wine caramel, parmesan disc

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Steamed asparagus, wilted calcot, charcoal mayonnaise, pink grapefruit dressing

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Charred cauliflower, sautéed ceps, cep sauce, coffee grinds, sherry & sherry vinegar reduction

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Miso grilled aubergine, sticky rice, black sesame, toasted peanuts, seaweed, miso honey sauce

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Cured egg, salt baked celeriac, hazelnut emulsion, hazelnut crumb

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Aged Comté, polenta tuile, pinenut, avocado purée, freeze dried black olive pieces

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Lemon parfait, gin& tonic jelly, candied lime zest

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Pistachio macaron, Earl Grey white chocolate ganache,

Muscat marinated apricots, Earl Grey & Muscat syrup

Modern British

Brief - devise a modern British menu for a 60th birthday party 

 

Pork Pie

Braised pork & parsley terrine, pastry crumb, radishes, Lapsang Souchong pickled apricot purée

 

Beef & Onions

Slow cooked blade of beef, braised spring onions, beetroot purée, sticky beef sauce

 

Cheese & Pickle Sandwich

Montgomery cheddar & chive shortbread, whipped Montgomery cheddar, pickled pear

 

Cup of Tea

Breakfast tea jelly, Earl grey tea cream, milk foam, brioche sugar cubes

 

Blackberry & Apple Pie

Local blackberries, polenta tuile, Somerset Cider brandy sabayon, cinnamon clotted cream, Bramley apple jelly

 

Fruit & Nut Case 

Dark Chocolate marquise, Madeira soaked raisins, hazelnut praline, toasted hazelnut milkshake shot

Kosher

Brief - provide a multi-course kosher menu which must include ceps

 

Cucumber & Cerney Pyramid "Cannelloni", melon mosaic, olives, date balsamic
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Roast beetroot carpaccio with earthy accents
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Cep risotto, Moscatel sherry & Xeres vinegar jelly, hints of coffee
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Grilled fillet of sea bass with braised baby gem & carrots, smoked garlic foam
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Dark chocolate marquise, white chocolate emulsion, sweet black olive tapenade, golden sand
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A selection of fine cheeses

Modern American

Brief - provide a modern american themed multi-course menu

 

Caesar Salad

Parmesan set creams, anchovy dressing, baby gem and crouton

 

Smoked Haddock Chowder

Poached smoked haddock, sweetcorn cream, baked potato foam, bacon powder

 

Hot Dog

Pork cheek croquette, French’s mustard discs, tomato molasses, gherkin & cucmber purée

 

New Porker

Sage infused pork loin, butternut squash purée, sage oil, pork reduction

 

Root Beer Float

Root beer jelly, vanilla mascarpone cream, coffee sprinkle

 

Popcorn

Popcorn macaroon, buttered popcorn ice cream, sweet corn cream cubes, salted caramel

 

Apple Pie

Apple, vanilla & cinnamon marshmallows

 

Peanut Butter & Jelly 

Dark chocolate truffles with raspberry purée & peanut butter cream

Carte Blanche 

Brief - devise an indulgent menu before we emmigrate

 

Devonshire crab, grapefruit disc & coriander

Potato & black truffle foam
Black pudding croquette with apple mustard mayonnaise
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Yellow pepper caviar, rose vodka, apple & lime granita
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Hand-dived king scallops, ceps, almond & white truffle cream

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Roast John Dory, braised baby gem, smoked bacon gnocchi & garlic cream
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Braised Gloucestershire Old Spot belly, Serrano & Madeira broth, pickled baby turnips
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Tarragon jelly, Granny Smith sorbet
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Morello cherry croquant, black cherry mousse, Amaretto jelly, white chocolate ganache

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A selection of British cheese from the CheeseWorks
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Blackcurrant pâte de fruits
Salted caramel truffles

Indulgence with wine recommendations

Brief - create a menu with wine matches to celebrate a business sale

 

Cep tuiles filled with parmesan ice cream
Boquerones and olive paste
Champagne & Champagne cocktails
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Lime granita, cucumber and gin syrup
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Celeriac velouté, chestnut & shallot cream, diced granny smith
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Pan fried scallops, baby leeks, hazelnut & white truffle dressing
Three Choirs - Bacchus
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Scottish langoustine ravioli and langoustine bisque
Jean-Claude Bessin Chablis
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Carpaccio of venison, lapsang souchong pickled apricot, radish, bergamot oil
La Casada - Sangiovese
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Roast wood pigeon, parsnip purée, cassis sauce, coffee foam, winter greens
La Montessa - Rioja

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Pan fried middle white pork fillet, Serrano infused sticky braised cheek, black pudding crumbs, baby turnips and apple brandy butter sauce
La Montessa - Rioja

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Honey & thyme baked figs, honey & thyme tuiles, vanilla mascarpone cream
Royal Tokaji
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Dark chocolate marquise, white chocolate emulsion, olive oil crumbs, sweet tapenade
15 Year Old Malmsey Madeira
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Bramble and 10 year Old Somerset cider brandy macarons


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