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MENUS / 3 COURSE MEAL

3 Course Meal

A complete three-course private dining experience.

From £100 per person · £600 minimum booking

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EXPLORE YOUR OPTIONS

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All dishes are shown below. Choose the menu you like and continue to your booking. £600 minimum booking applies.

Chef Norbert food photograph, sample presentationMenu 01

Menu 01

£100/pp
  1. StarterWalnut-crusted goat’s cheese · tomato relish · golden beetroot
  2. MainRump of lamb · fondant potato · seasonal vegetables · mint jus
  3. DessertWarm pistachio cake · white chocolate cream · honeycomb
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Chef Norbert food photograph, sample presentationMenu 02

Menu 02

£100/pp
  1. StarterSeared scallops · cauliflower purée · herb oil
  2. MainRoast beef fillet · dauphinoise potato · red wine jus
  3. DessertDark chocolate delice · raspberry · vanilla cream
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Chef Norbert food photograph, sample presentationMenu 03

Menu 03

£100/pp
  1. StarterHeritage tomato · whipped burrata · aged balsamic
  2. MainPan-roasted sea bass · crushed new potatoes · beurre blanc
  3. DessertLemon posset · shortbread · seasonal berries
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Chef Norbert food photograph, sample presentationMenu 04

Menu 04

£100/pp
  1. StarterWild mushroom velouté · crispy mushrooms · chive oil
  2. MainDuck breast · celeriac purée · blackberry jus
  3. DessertSticky toffee pudding · butterscotch · vanilla ice cream
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Chef Norbert food photograph, sample presentationMenu 05

Menu 05

£100/pp
  1. StarterSmoked salmon · pickled cucumber · dill crème fraîche
  2. MainChicken supreme · wild mushroom fricassée · tarragon sauce
  3. DessertChocolate and orange parfait · citrus gel
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Chef Norbert food photograph, sample presentationMenu 06

Menu 06

£100/pp
  1. StarterRoasted beetroot · goat’s curd · toasted walnuts
  2. MainPork loin · chicken mousse · herb pancake · blackberry jus
  3. DessertVanilla panna cotta · fresh berries · fruit coulis
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Chef Norbert food photograph, sample presentationMenu 07

Menu 07

£100/pp
  1. StarterChicken liver parfait · red onion chutney · brioche
  2. MainBraised beef short rib · buttery mash · shallot jus
  3. DessertApple tarte tatin · crème fraîche
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Chef Norbert food photograph, sample presentationMenu 08

Menu 08

£100/pp
  1. StarterPan-fried king prawns · saffron aioli · lemon
  2. MainRoasted cod · leek fondue · saffron cream
  3. DessertCoffee mousse · chocolate sponge · caramel
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Chef Norbert food photograph, sample presentationMenu 09

Menu 09

£100/pp
  1. StarterRoasted butternut squash soup · pumpkin seeds
  2. MainHerb-crusted rack of lamb · potato gratin · rosemary jus
  3. DessertRaspberry cheesecake · berry sorbet
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Chef Norbert food photograph, sample presentationMenu 10

Menu 10

£100/pp
  1. StarterCrab tartlet · fennel · citrus dressing
  2. MainWild mushroom risotto · parmesan · crispy sage
  3. DessertTreacle sponge · vanilla custard
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Chef Norbert food photograph, sample presentationMenu 11

Menu 11

£100/pp
  1. StarterCaramelised onion tart · thyme · rocket
  2. MainRoast salmon · crushed peas · lemon butter
  3. DessertCrème brûlée · homemade shortbread
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Chef Norbert food photograph, sample presentationMenu 12

Menu 12

£100/pp
  1. StarterCured sea trout · radish · apple · horseradish
  2. MainAubergine filled with ratatouille · fondant potato · herb dressing
  3. DessertWhite chocolate parfait · pistachio · raspberry
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