Banqueting Sample Menu

Banqueting Sample Menus
We ask all your guests to have the same starter, main course and dessert with an alternative
starter and main course for vegetarians within your party.



Smoked salmon mousse, honey and soy, cucumber and dill

Cod, lemon puree, samphire chorizo, and shellfish consommé

Chicken terrine, truffle mayonnaise and green bean salad

Ham hock ravioli, parsley puree, pork jus


Confit duck liver terrine, spiced apple puree and candied hazelnuts

Braised veal ravioli, tomato fondue and sherry cream sauce

Crab salad, crab mayonnaise and tomato jelly

Red mullet, tomato risotto and fennel cream


Terrine of foie gras, madeira jelly and green bean salad

Quail ravioli, wild mushroom and truffle risotto, quail jus

Tuna tartar, scallop and lime and wasabi

Langoustine cannelloni, tomato fondue and shellfish bisque

Main Courses

Chicken breast, crispy winglet, tarragon puree, wild mushrooms and white wine sauce

Pork loin and cheeks, smoked bacon and savoy cabbage, potato press

Salmon, sorrel herb butter sauce spinach and baby vegetables

Bream, Thai puree stir-fry vegetables and lemon grass foam


Pigeon, potato rosti, celeriac puree and rimoulade

Lamb, boulangere potato, braised fennel and lamb jus

Monkfish, leeks, mussels and saffron consommé

Halibut, shellfish nage , parsley crumb


Beef fillet truffle potato puree, horseradish confit, roast shallots and red wine jus

Duck breast, pan fried foie gras  confit, leg braised chicory and orange sauce

Turbot, scallops with a potato and caviar herb butter sauce

Sea bass, bouillabaisse soup and roasted langoustines


Vegetarian Menu


Beetroot and goats cheese salad

Artichoke soup, white truffle oil

Herb gnocchi, tarragon puree and rosemary foam

Celeriac salad, celeriac puree, rimoulade, crispy celeriac with truffle

Caramelised cauliflower, cauliflower puree, sweet raisin and cumin veloute

Main Courses

Spinach and parmesan ravioli, herb puree and truffle egg yolk

Wild mushroom risotto

Braised fennel and confit tomato salad, Thai spices and lemongrass

Duck egg, fricassee of button onions, and seasonal vegetables

Potato and leek salad, lemon vinaigrette and herbs


Lemon tart, lemon sorbet and candied lemon

Vanilla pannacotta, exotic fruit salad

Rhubarb crumble, And mousse, clotted cream (seasonal) could do other flavour

Crème  brulee,  caramelised pear and pear sorbet

Poached pineapple, ginger and vanilla foam and meringue


Apple mousse, Granny smith sorbet

Chocolate Fondant, pistachio ice cream

Orange parfait, warm chocolate sponge and almond tuille

Trio of chocolate mousse with blackcurrant sorbet and a salted caramel foam


Coffee and Petit Fours at £6.50


Please note that some dishes may vary due to seasonality and are subject to change
but you will be advised of this when choosing your menu.

All menus are a minimum of three courses. We do not offer a two course option.

Please feel free to mix and match between price brackets.

All menus are restricted to one choice for everyone with an alternative for any vegetarians or dietary requirements.

Please call 01798 831 992 or email
to make your reservation.


Allergy Information: Some of our foods may contain nuts and other allergens. If you have any special dietary requirements, please speak to our restaurant team who can advise you on your choice.