Before each dinner I serve an Amuse Bouche to each of the guests. Every night it is a different soup served in a shot glass or espresso cup.
Curried Butternut soup with truffled cream.
Creamy Corn soup with pink peppercorn oil.
Pea and bacon soup with parmesan foam.
Chilled beetroot, celery and green apple soup.
Potato and onion soup with chives.
Carrot and ginger soup with sour cream.
Broccoli soup with parmesan cream.
Roasted tomato and garlic soup with basil.
Cream of Asparagus with garlic froth.
Sample 3 course meals
Cured salmon served with a lobster croquette and aubergine puree, topped with horse radish, cucumber and micro herbs and dollops of creme fraiche.
Lobster tails served with a traditional thermidor sauce, accompanied with flame grilled cajan shrimp, scallops flambé in cognac and panfried calamari rings, and served with saffron infused rice.
Vanilla Rum baskets freshly made and filled with homemade coconut ice cream and garnished with mint.
Classic parmesan risotto folded in with baby button mushrooms, served with a parmesan foam and garnished with wild mushrooms, brunoise pepper bells, chopped chives and fennel.
Tender beef fillet surrounded by roasted vegetables and served with a creamy pepper and red wine sauce and a side dish of Pomme Dauphinoise.
White chocolate coconut mousse topped with passionfruit curd and garnished with sugar work.
5 homemade Sushi pieces, a California roll, spicy tuna roll, slice of tuna sashimi, a salmon rose and tempura prawn roll. Served in the traditional way.
Seared Yellow fin Tuna fillets served with flash fried pepper bells, courgettes, yellow squash and chives, glazed in a honey soy sauce and tossed with Orzo.
Pavlova bases smothered in cream and topped with fresh berries and kiwi and garnished with a dark chocolate disk.
Filo pastry parcels filled with ricotta, spinach and bacon.
Lamb Shank slow roasted in red wine, garlic and rosemary, and served with garlic crushed potatoes on a bed of wilted baby spinach, topped with vine tomatoes with roasted vegetables scattered around, and garnished with deep fried basil leaves.
Dark Chocolate mousse served with raspberries and garnished with a sugar starfish.
Creamy white wine Mussel Pot served with homemade bread rolls.
Panfried Mahi Mahi seasoned in Caribbean Jerk spices and served with blanched green asparagus spears tossed in the pan with garlic and topped with a parmesan cream and accompanied with baby potatoes drizzled in butter and herbs.
Traditional Apple Tarte Tatin served with a caramel calvados sauce and vanilla ice cream and topped with a caramelised apple disk.
Fresh arugula topped with roasted butternut, feta cheese, avocado and pine nuts and tossed in a red onion, mint and cilantro and red wine vinegar dressing.
Homemade butter chicken curry served with rice seasoned with turmeric and tossed together with lentils and softened sultanas, a dollop of greek yogurt and garnished with coconut shavings and fresh coriander.
Decadent chocolate spring rolls deep fried and served with vanilla ice-cream and garnished with black sesame seeds.
Tomato and Avocado Tian, layered with grilled aubergine, potato cubes combined with homemade mayonnaise, avocado, green apple, cos lettuce, grated black truffle and white truffle oil, and finished off with marie rose shrimps and garnished with a puff pastry twirl.
Creamy seafood pasta combining baby squid heads, mussels, calamari and shrimp panfried in garlic butter and finished off with a generous amount of cream, topped with parmesan cheese and served onto linguine.
A Strawberry Terrine consisting of layers of nougat, strawberry gelato, greek yogurt, honey, fresh strawberries and Chantilly cream, and garnish with a sugar tuiles.
Large Portobello mushroom, filled with herbs, garlic and butter, topped with buffalo mozzarella gratin and garnished with brunoise red pepper bells and a chive.
Slow braised pork belly served on a bed of spiced cabbage with caramelised apples and sultanas and finished off with a drag of carrot puree.
Accompanied with a truffled macaroni and garnished with deep fried sage.
Passionfruit parfait topped with almond crunch and lime ice cream, garnished with fudge crumbles, meringue and pineapple jellies.
Homemade shrimp or chicken spring rolls filled with spiced cabbage, carrots, onion and served with sweet chilli sauce.
Gourmet hand made beef burgers placed on freshly baked buns, topped with bacon, caramelised onions, gorgonzola crumble and arugula, served with sweet potato wedges and your choice of sauces.
Chocolate trio terrine, layers of white, milk and dark chocolate served with fresh berries.