ORIGINAL RECIPES

ChefGary's Exquisite Set Menus

* £55 - £90 per head / three to seven delicious courses *

 

 
 
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£55 per head / Menu A / Vegetarian

Warmed goats cheese - chilli roasted beetroot - saffron pickled fennel - ciabatta croute - rocket leaves
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"Pulled" butternut squash, cauliflower & charred aubergine Tagine - Moroccan spiced Falafel - quinoa - roasted tomato, garlic, ginger cinnamon & coriander sauce
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Sticky toffee pudding - salted caramel & popcorn ice cream

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£55 per head / Menu B

Potted chicken & wild mushrooms - confit free range egg yolk - stone baked soda bread
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Slow roasted pork belly - sea salted crackling - champ potatoes - buttered greens - cider gravy
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Apple tarte tatin - vanilla ice cream - caramel tuille

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£65 per head / Menu C


Spiced salmon fish cake - sweet chilli sauce - Asian 'slaw
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Slow cooked blade of Hampshire beef:
Shallot, tomato, mushroom, red wine & tarragon gravy -  spring onion and pancetta mashed potatoes
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Blackberry & apple oat crumble -pecan - coconut sugar - vanilla & elder flower custard
 

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£85 per head / Menu D

Amuse Bouche
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Chicken liver & wild mushroom parfait - ciabatta toast - glazed camembert - carapacio of pear - honey
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Seared King prawn, garlic & chilli - chorizo - red pepper dressing
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Lime & mango sorbet
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Assiette of roast British lamb:
 Marinated & pan seared loin of lamb - slow braised neck fillet, confit of shoulder shepherd’s pie - 'neeps - rosemary gravy - mint jelly
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Autumn berry & peach trifle:
 Whipped vanilla custard - chantilly cream - elderflower jelly - sherry sponge
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Petit Fours

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£90 per head / Menu E

Amuse Bouche
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Slow braised pig cheek - black pudding - "bubble and squeak" & pancetta croquette - hazelnuts - cider & apple
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Seared sea bass fillet - crab & prawn bisque - sea asparagus
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Blood orange sorbet
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Pan roasted pave of British beef fillet - slow braised brisket - red wine gravy -
Dauphinoise potatoes - wild mushrooms - Winter greens
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Textures of dark chocolate & cherry
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Petit Fours

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£90 per head / Menu F

Amuse Bouche
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Slow cooked duck egg yolk - asparagus spears - toasted ciabatta
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Seared King scallops - roasted & puree cauliflower - black pudding - peas
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Passion fruit sorbet
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Assiette of duck:
Seared 5 spiced breast - confit of duck & potato pie - plum infused gravy - duck fat chips - spiced red cabbage - caraway & fennel seed roasted carrots
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Choux pastry buns, trio of fillings:
Baileys & toffee - toasted pistachio, mint and white chocolate - dark chocolate, orange & cointreau
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Petit Fours

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View ChefGary's three course menus

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(BESPOKE MENUS MAY INCUR A SUPPLEMENT)