Bowl Menu

Haloumi cheese wrapped in parma ham, balsamic glaze

Teriyaki beef skewers with red peppers and onions

Pan fried tiger prawn tails marinated in lime, chilli and garlic, on spoons

Shredded slow cooked duck with hoi sin sauce, spring onions and julienne cucumber on saffron rice (£)

Seared fillet of beef marinated in Kecap Manis, soya and sesame oil, on a bed of udon noodles with stir fried vegetables (£)

Asian fusion chicken with a creamy butter sauce on baby bombay style new potatoes

Pan fried sea-bass, marinated in chilli, lime and coconut milk on a bed of saffron and green pepper rice

Mini baked lime and chocolate cheesecake with fresh strawberries

Mini lemon and vanilla pannacota in coloured shot glasses with a raspberry coulis

Mini Bakewell tart, cherry coulis, clotted cream

Mini sticky toffee pudding, caramel sauce, salted caramel ice cream

(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

(£) Supplement cost at cost price and current market value

Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance)

Dietary requirements and allergies: Please make the chef aware of any requirements when booking

Three Course Menu