SAMPLE MENU A
Outdoor Entertaining – Barbecue & Garden Table
The menus I design are always tailored — shaped by the season, the setting, and the preferences of the household or occasion. Below are a few indicative examples drawn from recent engagements, spanning outdoor gatherings, family-style meals, and more intimate dinner parties.
STARTERS
Oysters
Premier Cru oysters over ice with shallot vinegar and Amalfi lemon
charcuterie
Artisanal charcuterie board with house-made chutney and pickles
Scallops
Diver-caught scallops served in the shell with yuzu and micro coriander
MAINS
Tiger Prawns
Butterflied XL tiger prawns glazed with Thai chilli jam
Welsh lamb
Herb and garlic-marinated Welsh racks of lamb with salsa verde
Picanha
Charcoal-seared Argentinian Picanha with chimichurri
chicken
Saffron and lemon chicken skewers & yoghurt dressing
potatoes
Confit garlic and harissa potatoes, crisped over fire
Asparagus
Asparagus, cucumber & lamb’s lettuce with whipped Greek yoghurt
burrata
Heritage tomato carpaccio with burrata and aged balsamic
broccoli
Tenderstem broccoli with soy, garlic, and peanuts
couscous
Fragrant couscous with lemon zest and garden herbs
DESSERTS
pavlova
Individual Eton-style strawberry pavlova with chantilly cream and berry compote
brownie
Triple chocolate brownie with Madagascan vanilla ice cream (children’s option)
SAMPLE MENU B
PRIVATE FUNCTIONS – Fine Dining Format
STARTERS
Yellowtail
Yellowtail crudo with citrus ponzu and shaved radish
Tuna
Seared bluefin tuna tataki with fresh wasabi and soy dressing
MAINS
Beef
Roast fillet of beef with confit shallot, morel jus and bone marrow butter
Turbot
Turbot with champagne beurre blanc, samphire and caviar
DESSERTS
panna cotta
Elderflower panna cotta with poached gooseberries and lemon shortbread
Torte
Bitter chocolate torte with crème fraîche and blood orange
