Our Fine Dining is recommended whether it is an intimate dinner with friends or a large seated gala dinner. Our menus are designed carefully to suit any occasion. For dinners of 10 guests or fewer, we create menus on a seasonal basis to ensure we get the best ingredients at every time of the year. View our current a la carte menu here.
Meat & Poultry
Peking duck tower on a bed of baby cucumber carpaccio with crispy duck skin
Winter Pithier: puff pastry filled braised beef, spinach, Chantennay carrots & parsnip purée
Ethical foie gras: seared & served with Gluhwein gelée, caramelised apple purée, roasted hazelnuts & toasted brioche
Roasted quail breasts with confit legs, braised Puy lentils, port jus, caramelised onion purée & fried thyme
Fish & Seafood
Roasted & shelled lobster with samphire, mustard frills, gin-pickled cucumber & lobster bisque
Saffron risotto with hand-picked white crab & fine herbs
H Forman London smoked salmon with beetroot 3 ways: compressed, beetroot & purée, sourdough tile & citrus crème fraîche
Fresh linguine with crayfish, beurre blanc & fine herbs
Seared Black Cod with cauliflower purée, roasted chorizo & champagne foam
Vegetarian
Wild mushroom risotto with fine herbs
Pumpkin risotto with roasted pumpkin seed putter & fine herbs
Chestnut soup with truffle cappuccino foam
Mushroom & truffle tortelloni
Roasted globe artichoke salad, Jerusalem artichoke purée with wild mushrooms, massaged kale & Dijon vinaigrette
Pan-fried gnocchi with cavolo nero, green bean, edamame, glazed balsamic carrots & roasted pine nuts
Meat & Poultry
Roasted loin of venison with pommes Anna, caramelised pears, braised red cabbage & an agro-dolce sauce
Roasted veal tenderloin with a wild mushroom cream sauce, pommes Anna & mixed vegetables
Zur̈cher Geschnetzeltes (tender veal fillet strips in a velvety mushroom cream sauce) with rösti potatoes & seasonal green vegetables
British 21-day aged beef fillet with salt-baked heritage carrots, fondant potatoes & red wine sauce
Beef Wellington with celeriac & parsnip purée, wilted spinach, tender stem broccoli parcels wrapped leek & red wine and port sauce
Roasted duck breast with gin macerated pears & tarragon, wilted kale, Lyonnaise potato stacks, juniper & star anise duck jus
Poulet fermier breast supremes with truffle pommes purée, buttered chard, maple roasted Chantennay carrots & tarragon cream jus
Pan-roasted lamb fillet coated in mint with roasted cobblestone potatoes, cranberry purée, buttered Savoy cabbage & Shiraz red wine jus
Fish & Seafood
Miso-crusted black cod
Miso-crusted black cod with teriyaki glaze, grilled pak choi & forbidden black rice infused with pan dan
Chilean seabass with borlotti beans, confit cherry tomato, olives and capers, braised fennel & fennel crisps
Stonebass en papillote with mussel & saffron & vegetable fricassé & pommes allumettes
Roasted supremes of halibut with pan-fried potato gnocchi, tenderstem broccoli, braised mushrooms & beurre rouge
Tiger prawn & monkfish curry with wild & basmati rice & beetroot & yoghurt raita
Stonebass fillet with rosemary infused Santini balsamic sauce & green beans, on a bed of crushed, herbed new potatoes
Vegetarian
Pumpkin risotto with roasted pumpkin seed butter and fine herbs (can be GF & Vegan)
Pumpkin tortelloni with sage butter sauce
Wild mushroom “quinotto” (quinoa risotto) with micro rocket (can be GF & Vegan)
Spiced cauliflower steak on a mixed grain pilaf with a kafir-lime infused coconut sauce
Pan-fried gnocchi with cavolo nero, green bean, edamame, glazed balsamic carrots, roasted pine nuts (can be GF & Vegan)
Miso-glazed aubergine steak with pickled vietnamese vegetable salad & coriander shoots (can be GF & Vegan)
Warm
Chocolate bombe with cookie dough, hazelnut ice cream, peanut crumble, peanut butter powder & hot caramel sauce
Salzburgernockerln on top of mixed berry compote
Sissi’s award winning apple strudel with whipped cream
Rhubarb & apple crumble with crem̀e Anglaise
Apple tarte tatin with bourbon vanilla ice cream
Grand Marnier soufflé with orange salad (with blood oranges if available) (only up to 16 people & with households with 2 ovens)
Chilled
Our award-winning espresso & praline chocolate cake, with crystallised chocolate, caramelised hazelnuts & caramel shards
Flourless chocolate cake (70% Belgian chocolate) with pistachio ice cream
Pecan pie with cinnamon ice cream
Hazelnut meringue pavlova with exotic fruit & mango coulis
Îles flottantes au caramel with dulce de leche cream sauce & caramel nests
70% dark chocolate mousse with honey comb crumb
Larger sit-down events for 20 or more people would warrant a more tailored menu which can be served efficiently and still taste & look fabulous.