Our elegant Spring Summer dining menu offers guests an unforgettable experience from start to finish. Executive Head Chef, Richard Gynne, has selected a few highlights that tap into this year’s hot gastronomy trends…
Salmon and Calamansi
Lightly cured Scottish salmon, calamansi lime mayonnaise, toasted nuts and seeds – this pretty dish is full of umami flavours and features lightly cured salmon with a sour aromatic mayonnaise, brought together with the richness of toasted nuts and seeds.
Iberican melon and ham
Spanish flavours breathe new life into this 80’s retro starter – Bellota ham, compressed watermelon, manchego, Pedro Ximenes sherry and raspberry vinegar dressing, fresh mint and smoked bread croûtes. Compressing the melon intensifies the experience of refreshment – perfect for Summer dining – making way for the delicate saltiness of the ham and freshness of the mint, all seasoned by baked parmesan and smoked sourdough croutes.
Asparagus and tarragon
Grilled asparagus, tarragon and rapeseed mousse, and garlic miso – a quintessential Summer garden on a plate, this British twist on a French/Dutch classic features raw and grilled asparagus with tarragon and wild garlic.
Stone bass with salsa roja
Fillet of stone bass, salsa roja, sweet potato and roast garlic purée, salsa verde and tortilla crumble – popular Mexican flavours meets modern plating with this striking dish which is a twist on a fish taco
Scottish beef with Madeira
Dry aged rib of British beef, cauliflower cheese purée, spring onions, baked beets and truffle – inspired by a love of traditional Sunday roast dinners, this luxury comfort food dish is full of flavour with a touch of indulgence. Scottish beef is matched with heirloom beets, charred spring onions, cauliflower cheese and British truffle. All topped with a classic Madeira jus.
Korean lamb with kaffir lime
Spiced pressed slow cooked shoulder of lamb, gochujang rib, whipped goats’ cheese and lime, lime leaf and peanut caramel is a decadent Korean inspired dish featuring British Saltmarsh lamb two ways – a sweet/salty/ sour caramel rib, barbecued after being slow cooked for 16hrs, and a salt-baked shoulder with garlic and ginger.
Aromatic roast chicken
British meets Chinese for this stylish modern dish, with ingredients such as Goosnargh chicken breast, crispy black sesame panko chicken thigh and crunchy rice crackers – Roast chicken breast with sesame, soy confit thigh, garlic and shrimp butter, rice crackers and squid ink mayonnaise.
New season spaetzle
Herb butter roasted spaetzle, new season greens, cows curd and egg emulsion -Spaetzle (meaning ‘little sparrows’) is like a cross between small pasta and udon noodles. It is accompanied by British asparagus, fresh peas, broad beans and wild garlic miso paste and topped with a slow cooked duck egg yolk and decorative cauliflower shavings.
Coffee and walnut ‘cake’
Coffee sponge purée, walnut ice cream, coffee caramel, walnut praline, mascarpone cream, coffee icing – a stylish remake of a celebrated afternoon treat, this dessert offers the indulgence of coffee cake, without the heaviness. Blueberry mousse and sorbet add a further dimension, lifting the cake with bright berry notes.
Yuzu, macadamia and sweet saké
Yuzu iced parfait, macadamia nut, sweet saké ice cream – this dessert makes a sophisticated statement with its chic black sesame tuille, invigorating citrus, green tea notes, rich macadamia shortbread and sparkling sake ice cream.
White peach mousse, lychee cream, roasted almond ice cream and lemon thyme – full of fairytale charm and sublime flavours, The Peach is a show-stopping dessert for any celebratory dinner. The mousse features white peach with its light floral aroma, which is perfectly matched with tropical lychee, the soft richness of Marcona almond ice cream and the delicate acidity of lemon thyme.
Check out our stylish Spring / Summer party menus for 2019, insight on this year’s hottest gastronomy trends and event trends, or speak to our knowledgeable team about how our beautiful Summer dining menus can be closely tailored to match your requirements. Contact us on 020 7733 3151 or at firstname.lastname@example.org
Credits for Summer dining menu imagery
Photography – William Reavell
Equipment – Goodfellows and Jones Hire