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
Ethical foie gras: seared & served with Gluhwein gelée, caramelised apple purée, roasted hazelnuts & toasted brioche
Grilled nectarines, prosciutto & baby mozzarella served with mixed leaf salad
Fish & Seafood
Salmon tartare on cucumber carpaccio, with avocado pureé & a red rocket herb salad, served with crispy sesame wontons
Seabass & citrus salad with avocado, peppers, herbs & lime vinaigrette, sourdough tuiles
H Forman smoked salmon with beetroot 3 ways: raw, compressed, & puree. Sourdough tuile, citrus crème fraiche
Vegetarian
Wild mushroom risotto with fine herbs
Jerusalem artichoke soup with artichoke crisp, micro herbs and truffle infused oil
Roasted globe artichoke salad, Jerusalem artichoke purée with wild mushrooms, massaged kale & Dijon vinaigrette
Meat & Poultry
Roasted loin of venison with pommes Anna, caramelised pears, braised red cabbage & an agro-dolce sauce
Veal fillet with pommes Anna, mange tout chiffonade, roasted King oyster mushroom and a red wine & port sauce
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 green beans, purple sprouting broccoli, baby 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
Wienerschnitzel with Austrian potato salad, cucumber salad, pumpkin-seed oil-dressed mixed leaf salad & chive sauce
Fish & Seafood
Miso-crusted black cod with teriyaki glaze, grilled pak choi & forbidden black rice infused with pan dan
Chilean seabass with Riviera sauce, English asparagus and saffron risotto
Stonebass fillet with rosemary infused Santini balsamic sauce & green beans, on a bed of crushed, herbed new potatoes
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
Vegetarian
Pumpkin risotto with roasted pumpkin seed butter and fine herbs
Wild mushroom “quinotto” (quinoa risotto) with micro rocket
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
Miso-glazed aubergine steak with pickled vietnamese vegetable salad & coriander shoots
Warm
Chocolate bombe with cookie dough, hazelnut ice cream, peanut crumble, peanut butter powder & hot caramel sauce
Sissi’s award winning apple strudel with whipped cream
Rhubarb & apple crumble with crem̀e Anglaise
Apple tarte tatin with bourbon vanilla ice cream
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 mint chocolate tile
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.