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
Carpaccio of aged Scottish beef, grilled baby artichokes, roasted hazelnuts and truffle dressing
Roast corn-fed chicken breast salad with quinoa, mixed greens, cucumbers and sweet ginger vinaigrette
Grilled nectarines/peaches, prosciutto & baby mozzarella served with mixed leaf salad
Roasted, shredded Peking duck topped with mixed leaf salad, on a bed of baby cucumber carpaccio with crispy duck skin
Fish & Seafood
Pan-fried diver scallops with pea purée, confit tomatoes & mint velouté
Scallop carpaccio with micro herb salad & yuzu dressing
Fresh crab claw salad with pink grapefruit & micro herbs
Tuna tataki with sushi rice, avocado, edible flowers, marinated seaweed & kimchi carrots
Salmon/tuna tartar on cucumber carpaccio, with avocado purée & a red rocket herb salad, served with crispy sesame wontons
Seafood ceviche (white fish & salmon or prawns) with fresh coriander, tiger’s milk, onions & chilli
Central American fish & citrus fruit salad with avocado, peppers, herbs & lime vinaigrette, with sourdough tuiles
Warm or cold Bloody Mary tomato soup with vodka crème fraîche & sustainably sourced caviar
Vegan/Vegetarian
Burrata (125g) with roasted pine nuts, heirloom tomato, basil & extra virgin olive oil
Mille Feuille with goat’s cheese mousse, tomatoes, chives and balsamic reduction
Tempura courgette flower, semi dried tomatoes, sautéed rainbow chard, cauliflower purée, broccoli cous-cous
White & green asparagus with baby new potatoes, vegan truffle mayo and mustard frills
Superfood salad with puy lentils, kale, edamame, courgettes, broccoli, toasted seeds, fresh herbs, honey & lemon dressing
Truffle linguine
Peruvian purple potato “causa” with guacamole, nasturtium leaves & gluten free crackers
Grilled fennel, roasted radicchio and avocado salad, sourdough tuile and herb dressing
Meat & Poultry
Veal fillet with a red wine & port sauce with pommes Anna & seasonal vegetables
“Surf&Turf” Grilled dry aged rib eye with grilled giant prawn, Yuka chips, grilled leeks & chimichurri
Rack of Welsh lamb with dauphinoise potatoes, sautéed spinach, heirloom tomato confit, & lamb jus
Argentinian beef fillet with roasted potato cobblestones, jardinière vegetables, cherry tomato & red wine sauce
Wienerschnitzel with Austrian potato salad, cucumber salad, pumpkin-seed oil-dressed mixed leaf salad & chive sauce
Roast Suprême of Corn Fed Chicken with Creamed Potato, Sautéed Spinach, Glazed Turnips and lemon gravy
Chicken & olive tagine with European couscous salad & confit tomatoes
Tafelspitz with steamed vegetables, new potatoes. Apfelkren (horse radish & apple sauce) & “Schnittlauch Sauce” (chive sauce)
Austrian beef goulash with späetlze & jardinière vegetables
Fish & Seafood
Miso-crusted black cod with teriyaki glaze, sweet potato, carrot & ginger purée, spiralised courgette salad with toasted sesame
Chilean seabass with Riviera sauce, English asparagus and saffron risotto
Stonebass en papillote with wild rice, confit tomatoes, roasted leeks & rosemary-infused balsamic sauce
Roasted supremes of halibut with pea purée, new potatoes, & “sauce vièrge”
Pan-fried sea trout with watercress, pea puree, sustainably sourced caviar & sautéed Jersey Royal potatoes
Grilled bream with mustard and tarragon sauce & asparagus, on a bed of herbed potato puree
Soy & ginger-glazed Loch Duart salmon supremes with celeriac puree, Asian style rice & spiralised courgettes with toasted sesame
Venetian fish stew with mussels, cod, prawns, fennel seeds, tomato & crème fraiche
Vegetarian
Gruyere, pea & prosecco risotto
Saffron, courgette & pesto“quinotto” (quinoa risotto) with micro rocket
Pan fried gnocchi with confit cherry tomatoes, green beans, peas & pesto
Grilled vegetable Mille Feuille with aubergine, courgette, peppers and mozzarella
Vegan Rooibos tea infused buckwheat risotto with pickled shimeji mushrooms
Miso-glazed aubergine steak with giant couscous salad, coriander shoots & roasted plums
Warm
Matcha soufflé with orange salad (with blood oranges if available)
Chocolate bombe with hazelnut ice cream, peanut crumble & hot caramel sauce
Salted caramel crème brulee
Sissi’s award winning apple strudel with whipped cream
Plum strudel with whipped cream
Chilled
Our award-winning espresso & praline chocolate cake, with crystallised chocolate, caramelised hazelnuts & caramel shards
Vegan coconut tiramisu served in mini plant pot
Banana & walnut cake with orange, pomegranate, ginger & pear salad
Flourless chocolate cake (70% Belgian chocolate) with coconut sorbet
Orange & polenta cake with lavender whipped cream
Fresh mango with green tea ice cream & passion fruit air
Hazelnut meringue pavlova with exotic fruit & mango coulis
Gluten & dairy free rhubarb & apple crumble with vanilla coconut cream
Lemon curd tart with toasted Italian meringue & redcurrants
Îles flottantes au caramel with dulce de leche cream sauce & caramel nests
White & dark chocolate mousses with mint chocolate leaves
Deconstructed passionfruit cheesecake with raspberry coulis
Larger sit-down events for 20 or more people warrant a more tailored menu that from our experience we know can be served efficiently and still taste & look fabulous.