ORIGINAL RECIPES

ChefGary's Gourmet Dinner Party Set Menus

From £55 per head

 
 
 

 
 

£55 per head

To Begin - (choose one)

Home cured Bresaola salad
Sliced black olives - Parmesan shavings - fresh red chilli - olive oil - pea shoots
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Potted chicken & wild mushrooms
Confit free range egg yolk - Dijon mustard mayonnaise - stone baked soda bread
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Thai inspired salmon fish cake - ginger - lemon grass - green chilli
pickled red cabbage ‘slaw - sweet chilli sauce
- - -
Warmed goats cheese tart
Blush tomatoes - caramelized red onions - rocket leaves - balsamic (V)

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Main Course - (choose one)

Slow roasted crisp Hampshire pork belly
Sea salted crackling - bubble & squeak - buttered greens - cider gravy
- - -
Red wine braised blade of Hampshire beef - roasted shallots - tomatoes - mushrooms
Mustard mashed potatoes - beer braised buttered carrots
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Pan seared fillet of sea bass - tarragon & lemon butter sauce
Dauphinoise potatoes - Spring greens
- - -
"Pulled" butternut squash, cauliflower & charred aubergine Tagine
 Moroccan spiced Falafel - quinoa - roasted tomato, garlic, ginger cinnamon & coriander sauce (V)

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To Finish - (available as a trio)

Sticky toffee pudding - salted caramel - popcorn - pouring cream
- - -
Apple tarte tatin - vanilla custard - whipped cream - caramel tuille
- - -
Vanilla & honeycomb creme brulee
- - -
Double chocolate & peanut butter brownie

 
 

 
 

 
 

£70 per head

To Begin - (choose one)

Ethically sourced Foie Gois - honey glazed camembert
Garlic coute - carpacio of pear - crisp pancetta - asparagus spears
- - -
Crisp confit of 5 spiced pork belly, soy & honey glaze - seared King scallop
Sea salt crackling - curried puy lentils - textures of cauliflower
- - -
Hot smoked duck breast & crisp confit duck salad
Hoisin, tamarind & plum dressing - charred watermelon - cucumber - spring onion - toasted cashew nuts
- - -
Chilli marinated King prawn & prawn & crab cake
Coconut curried sauce - ginger - green chillies - crispy shallots
- - -
Beetroot & pink gin cured salmon - horseradish & tarragon salmon fish cake - orange roasted baby beetroot - Spring green salad
- - -
Wild mushroom, chestnut & fresh herb risotto
Crumbled feta - truffle & soy foam (V)

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Main - Course - (choose one)

Duo of British beef
Pan roasted pave of Dijon glazed Hampshire sirloin - slow braised Hampshire brisket
Dauphinoise potato - horseradish & celeriac puree - baby roasted carrots - wild mushroom cream sauce
- - -
Assiette of Spring chicken 
Crispy skin roasted free range chicken breast - confit of thigh - fondant potato - Spring greens - chicken gravy
- - -
Celebration of Hampshire pork & apple:
Pork tenderloin Wellington - sausage meat, black pudding & tarragon duxelle - slow braised pigs cheek - potato fondant - Spring greens - apple sauce
- - -
Moroccan inspired Assiette of British Lamb
Barbecued loin of lamb - slow cooked & pulled shoulder - ras el hanout - garlic - cinnamon spiced gravy - miso charred aubergine - glazed shallots
- - -
Monk fish tail - sage & garlic butter
Seared chorizo, squid & saffron risotto - white wine - peas
- - -
Roasted butternut squash, kale & red pepper Wellington - puff pastry - wild mushroom gravy (V)

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To Finish - (available as a trio)

White chocolate & raspberry baked cheesecake - ginger crumb - red berry sauce - caramel tuille
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Lime meringue pie
Crisp sweet pastry - lime curd - soft toasted meringue - macerated berries
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Orange, cardamom & honeycomb creme brulee - orange shortbread
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Toasted pecan chocolate brownie - popcorn & salted caramel ice cream
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Apple tart tartin - cinnamon, ginger & caramel sauce - vanilla cream
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Spiced plum & ginger bakewell tart - stem ginger & mulled wine ice cream


 
 
ChefGary - King Prawn & Pork Cheek
ChefGary, Private Chef - Apple Bird

ChefGary - Private Chef - Desserts
 
 

£90 per head

On arrival:

Array of decadent canapes - Chef’s selection

- - -

At the table:

Amuse bouche - Chef’s selection

- - -

To Begin - (choose one)

Ethically sourced Foie Gois - honey glazed camembert
Garlic croute - carpacio of pear - crisp pancetta - asparagus spears
- - -
Crisp confit of 5 spiced pork belly, soy & honey glaze
Sea salt crackling - curried puy lentils - textures of cauliflower
- - -
Hot smoked duck breast & crisp confit duck salad
Hoisin, tamarind & plum dressing - charred watermelon - cucumber - spring onion - toasted cashew nuts
- - -
Wild mushroom, chestnut & fresh herb risotto
Crumbled feta - truffle & soy foam (V)

- - -

Fish Course - (choose one)

Chilli marinated King prawn & prawn & crab cake
Coconut sauce - ginger - green chillies - crispy shallots
- - -
Beetroot & pink gin cured salmon - horseradish & tarragon salmon fish cake - orange roasted baby beetroot - Spring green salad
- - -
Seared King scallop - curried parsnip puree - pomegranate seeds
- - -
Textures of cauliflower - charred - puree - pickled
Curried puy lentils - fresh mint (V)

- - -

Sorbet

- - -

Main Course - (choose one)

Duo of British beef
Pan roasted pave of Dijon glazed Hampshire sirloin - slow braised Hampshire brisket
Dauphinoise potato - horseradish & celeriac puree - baby roasted carrots - wild mushroom cream sauce
- - -
Celebration of Hampshire pork & apple:
Pork tenderloin Wellington - sausage meat, black pudding & tarragon duxelle - slow braised pig’s cheek - potato fondant - Spring greens - apple sauce
- - -
Moroccan inspired Assiette of British Lamb
Barbecued loin of lamb - slow cooked & pulled shoulder - ras el hanout - garlic - cinnamon spiced gravy - miso charred aubergine - glazed shallots
- - -
Monk fish tail - sage & garlic butter
Seared chorizo, squid & saffron risotto - white wine - peas
- - -
Roasted butternut squash, kale & red pepper Wellington - puff pastry - wild mushroom gravy (V)

- - -

To Finish - (available as a trio)

White chocolate & raspberry baked cheesecake - ginger crumb - red berry sauce - caramel tuille
—-
Lime meringue pie
Crisp sweet pastry - lime curd - soft toasted meringue - macerated berries
---
Orange, cardamom & honeycomb creme brulee - orange shortbread
---
Toasted pecan chocolate brownie - popcorn & salted caramel ice cream
---
Apple tart tartin - cinnamon, ginger & caramel sauce - vanilla cream
---
Spiced plum & ginger bakewell tart - stem ginger & mulled wine ice cream


 

* All special dietary requirements including food intolerances, allergies and religious beliefs will be discussed and catered for - minimum charge - £400*