Private Dining Menu
Ham hock terrine with pickled vegetables
Pan fried scallops with pear & watercress veloute & crispy guanciale
Pan fried lamb leg with pomegranate molasses & dill
Pan-fried lobster with a chive lemon hollandaise sauce and trout caviar
Chilli and garlic roast squash with lebnah
Crispy pork belly with pear purée & gremolata
Roast cauliflower, melon & goats' cheese
Courgette flowers stuffed with lemon ricotta & fried in a tempura batter
Pan fried lamb leg with cremy orzo and gremolata
Slow braised lamb shoulder with cumin & chilli braised cannellini beans
Salt baked loin of venison with a wild berry sauce
Mackerel tartar, crispy beetroot & pickled apple and celery
Duck ham and celeriac remoulade
Confit lamb breast with poached pears and bitter leaves
Spring / Summer 2026
A refined selection of seasonal dishes, thoughtfully crafted for intimate gatherings and tailored to reflect your personal taste and occasion.
Each course can be customised or serve as inspiration for a bespoke menu, created exclusively for your private dining experience.
Please choose one starter, one main & one dessert for your whole group.
Service & table wear included
All dietaries will be catered for if required.
€105 per head - Minimum numbers 10
Starters
Duck rillette, cornichons, brioche crostini
Pan fried scallops, watercress & pear veloute, crispy guanciale
Langoustines, lemon & chive beurre blanc, trout caviar
Roast cauliflower, goats’ cheese, melon, toasted almonds, fermented hot honey
Peppers piedmontese with fresh ricotta & green tapenade
Caramelised shallot tart tatin, lemon & chive crème fraîche
Mains - all mains served with local seasonal vegetables and potatoes
Roast fillet of beef & béarnaise sauce
Lamb rump, peperonata & grilled polenta
Roast chicken, morel mushrooms, cider & cream sauce
Pan-fried cod, romesco, grilled lemon & toasted almonds
Ligurian fish stew, sea vegetables, tapenade croûte
Risotto with roast courgettes, broad beans, lemon, toasted pine nuts, pecorino, mint & basil
Desserts
Chocolate nemesis, crème fraîche
Almond tart with blackberries
Orange and cardamon polenta cake, chantilly cream
Burnt cream with citrus zest, poached rhubarb, caramelised almonds
Summer pudding, whipped cream
Baked goats’ cheese in walnut pastry, quince jelly