Buffet Menu


Organic Salmon en-croute

Roast Loin of Monkfish with Romesco sauce and roasted Peppers

Chermoula butter-flied Tiger Prawns with Harissa yoghurt

Fillet of Lemon Sole with Sauce Vierge and confit Fennel



A fricassee of Seafood (Scallops, Lobster, Squid, Prawns) with sauce Vierge

Seared Tuna Loin with Sesame, Miso and Yuzu and micro Herbs

Salade Nicoise with seared Tuna Loin, soft Quails Egg, roasted baby plum Tomatoes, baby Olives, micro Rocket

Hampshire Smoked Trout with micro herbs, capers and herb dressing

Ballotine of Organic salmon wrapped in Smoked Salmon with summer herb dressing

Poached individual salmon fillets with Salsa Verde

Beetroot cured Salmon with horseradish dressing and beetroot concase

Grilled King prawns with chervil and lemon aioli

Poached Lobster tails with sauce vierge

Asian Crab salad with Coriander and Yuzu served with pickled cucumber



Seared Fillet of marinated Beef with baby Watercress and Chimichurri Dressing

Beef Wellington with porcini mushrooms and chicken liver parfait

Fillet of local Venison with Beetroot salsa

Herb-crusted rack of Lamb with a caper dressing

Rolled saddle of Lamb stuffed with baby spinach, pine nuts and raisins with Romesco sauce

Ras el Hanout Lamb on a bed of Moroccan carrot, orange and mint salad with harissa yoghurt

Slow-roast belly of Hampshire Pork with 5 spiced Apple sauce

Breast of corn-fed char-grilled Chicken breast with lemon and salsa verde

Breast of Guinea Fowl with Fennel sauce vierge


Seared Fillet of marinated Beef with Salsa Verde

Fillet of Japanese marinated Beef with Spring Onions, Sesame, Radish and enoki Mushrooms with a Ginger, Soy and Wasabi dressing

Slow roasted shoulder of Lamb with Pomegranate, Feta, Mint and puy Lentils

Hoisin Duck Breast Salad with Chicory, Pomegranate and Mint

Breast of corn-fed char-grilled Chicken breast with lemon and Salsa Verde

Sumac breast of Chicken with Persian tomato salad and Pomegranate

Sliced mustard glazed whole Ham spiked with cider with fig chutney



Aubergine, Tomato Fondue and Ricotta Filo Parcels

Pithivier of creamed leeks, Roquefort and walnuts

Ravioli of wild mushrooms

Ravioli of butternut squash with sage beurre noisette and pine nuts



Salmon, Broad Bean and Asparagus

Crab and Saffron

Spinach, Leek and Gruyere

Wild Mushroom with Truffle Oil

Caramalised Onion, Thyme and Goats Cheese



Hot baby new potato salad with confit shallot, capers and parsley

Lemon and basil risotto salad with toasted pine nuts and parmesan shavings

Tabbouleh with pomegranate seeds, herbs and roasted aubergine

Giant cous-cous salad with roasted vegetables and summer herbs

Pesto orzo salad with oven roasted tomatoes, toasted pine nuts, basil and parmesan

Noodle and cashew nut salad with sesame and soy dressing

Greek salad with baby plum tomatoes, feta, parsley and olives

Baby broad bean salad with mint, artichokes and pancetta

Fig, buffalo mozzarella and prosciutto salad with a truffle honey dressing

Caesar salad with quails eggs, croutes and Parmesan

Balsamic beetroot, baby watercress and crumbed feta

Roasted squash, red peppers, red onions and crumbed feta with pumpkin seeds

Charred Aubergine and roasted cauliflower, sumac yoghurt dressing with pomegranate and toasted almonds

Celeriac Remoulade with fine beans and toasted almonds

Fine bean salad, asparagus and snow pea salad with an orange and hazelenut dressing

Shaved fennel, pomegranate and herb salad with a citrus dressing

Asian slaw with roasted peanuts and lime

Heritage Tomato and Hampshire buffalo mozzarella salad with basil oil

Baby spinach, avocado and pancetta salad with toasted pine nuts

Char-grilled vegetable salad with rocket and walnut pesto (or a miso dressing)


Lemon, Passion Fruit or Valhrona Chocolate Tart

Fig Frangipane Tartlets with Marasla cream

Melting Chocolate Cake with Vanilla cream

Individual Rhubarb and Vanilla Cheesecake

Passion Fruit and white chocolate Cheesecake

Lemon verbena crème brûlée with summer berries

New York cheesecake with blueberry compote

Individual Treacle Tart with clotted cream

Raspberry Meringue Roulade

Coffee (or salted caramel or chocolate) Profiteroles

Individual lemon Eton Mess with mini Lemon Meringues, Raspberries and Limoncello cream

Individual Strawberry and Elderflower Pavlovas

Marsala roasted Figs with mascarpone Panna Cotta

Vanilla poached fruits with Vanilla cream and Lavender shortbread

Individual Raspberry sablé Mille-Feuille

Exotic fruit salad with shaved Coconut