Seated Banquet & Fine Dining

  • Sample Menus

    Sample menu’s from £25-00


    To Begin

    Chicken liver parfait – Cider jelly – Caramelised baby apple – Salt and pepper croute

    Ham hock – Pickled vegetables – Smooth piccalilli – Toasted ciabatta

    Confit salmon rillette – Dill crème fraiche – Lemon gel

    Beetroot cured salmon Gravadlax – Celeriac remoulade – Charred baby gem

    Duck spring roll – Soba noodle – Plum sauce – Banana leaf

    Whipped goats cheese – Apple – Candied walnut – Balsamic pearls (v)

    Black pudding – Deep fried hen’s egg – Smoked bacon jus – Rhubarb compote

    Trio of melon – Mint syrup – Fresh fruit (v)

    Soups

    Watercress – Minted pea (v)

    Roast butter nut squash – Curry oil – Sweet potato crisps (v)

    Honeyed roast parsnip – Herb oil (v)

    Roast vine tomato – Basil oil – Herb croute (v)

    Minestrone – Italian classic (v)

    Leek and potato – Deep fried leeks – Crème fraiche (v)

    Main Course

    Sage butter chicken – Dauphinoise potato – Carrot – Tender stem broccoli – Red wine jus

    Sun dried tomato and goats cheese stuffed chicken – Fondant potato –  Roast Mediterranean vegetables – Cream reduction

    Sauté chicken breast – Wild mushroom and bacon risotto – Truffle oil

    Lamb rump – Potato rosti – Shepherds pie – Tender stem – Roast carrot – Rosemary and red currant jus

    Lamb shank – herb mash – Sausage bean cassoulet – Panache vegetables

    Barbeque pork belly – Fondant potato – Chantenay carrot – Charred baby gem – Chorizo and black pudding jus

    Roast pork loin – Pistachio and apricot stuffing – Cider cream – Roast new potato – Savoy cabbage – Buttered carrots

    Roast sirloin of beef – Yorkshire pudding – Roast potatoes – Carrot and suede purée – Braised red cabbage – Pan gravy

    Herb crusted cod – Seasonal vegetables – Crushed new potatoes – Chive cream sauce

    Salmon fillet – Lemon parsley potatoes – Charred asparagus – Creamed spinach – Hollandaise sauce

    Risotto – Broad bean – Pea – Mint – Charred asparagus – Poached egg – Truffle oil (v)

    Herb gnocchi – Butter nut squash – Wild mushrooms – Sage and butter nut butter (v)

    Goats cheese and ratatouille tart – Tomato pesto – Wilted spinach – Creamed potatoes (v)

  • Dessert

    Vanilla crème brulee – Shortbread biscuit – Strawberry consommé

    Chocolate tart – Caramelised banana – Pistachio ice cream

    Vanilla panna cotta – Peppered strawberries – Popping candy

    Coffee & Doughnuts – Milk chocolate – Espresso mousse – Vanilla foam – Cinnamon doughnut

    Eton Mess – Toasted meringue – Strawberry consommé

    Apple crumble cheesecake – Forest fruit ice cream

    Sticky toffee pudding – Butterscotch sauce – Vanilla pod ice cream

    Chocolate tart – Poached black cherry – Black cherry ice cream

    Trio/Assiette Dessert

    Eton Mess – Lemon posset – Crème Brulee

    Sticky toffee pudding  – Apple crumble cheesecake – Milk chocolate and Espresso mousse

*Price includes preparation, and service of food by team D’vine
*Price does not include crockery & glass wear – please refer to our hire section
*All prices exclude Vat