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
Goats' cheese baked in a walnut pastry
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
Spring / Summer 2025
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 and one dessert for your whole group.
All dietaries will be catered for if required.
€90 per head - Minimum numbers 10
Starters
Duck rillette, cornichons, brioche crostini
Pan fried scallops, watercress and pear veloute, crispy guanciale
Lobster tail, lemon and chive beurre blanc, trout caviar
Roast cauliflower, goats’ cheese, melon, toasted almonds, fermented hot honey
Courgette flower, fried in tempura batter, with lemon ricotta and green tapenade
Caramelised shallot tart tatin, lemon and chive crème fraîche
Mains
Côte de boeuf, béarnaise sauce, confit potatoes, buttered heritage carrots, French beans
Lamb rump, peperonata, grilled polenta, courgette
Roast chicken, morel mushrooms, cider and cream sauce, fondant potatoes, cavolo nero
Pan-fried cod, romesco, grilled lemon, toasted almonds, Jersey Royals, buttered seasonal greens
Ligurian fish stew, saffron potatoes, sea vegetables, tapenade croûte
Risotto with roast courgettes, broad beans, lemon, toasted pine nuts, pecorino, mint and basil
Desserts
Chocolate nemesis, crème fraîche
Pear and almond tart, vanilla ice-cream
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