Canapés

Confit Red Onion & Lamb
Slow-cooked red onion filled with confit lamb shoulder, pistachios, and mint.
 

Pomme Caviar
Mini Ratte potatoes cooked in wild seed consommé, topped with sour cream and finished with a spoon of fine caviar.
 

Beetroot Taco
Beetroot tortilla with beetroot and shallot tartare, yuzu gel, and micro basil.
 

Ajo Blanco & Chorizo
Chilled white almond and garlic gazpacho, served with a grilled chorizo skewer and crisped chorizo shard.
 

“French Fried Cauliflower”
Lightly battered cauliflower florets, golden-fried and served with house-made baconnaise (bacon mayonnaise).
 

Cider-Glazed Pulled Pork Taco
Mini taco filled with cider-glazed pulled pork, rocket, and an apple-pickle salsa

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Starter

62° Free-Range Egg with Bottarga
Low-temperature farm egg with a silky cauliflower cream, lightly pickled onion and celeriac brunoise, topped with fresh shaved bottarga (dry mullet roe)

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Main Course

Smoked British Beef Fillet “Rossini” Style
Lightly smoked British beef fillet, served with your choice of seared foie gras or confit Portobello mushroom, accompanied by honey-glazed baby carrots, summer black truffle mash, and freshly shaved truffle.
(Optional foie gras or vegetarian alternative depending on guest’s preferences.)

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Dessert

Crème Brûlée 2.0
A playful deconstruction of the classic: vanilla bean ice cream, vanilla gel, torréfied vanilla mousse, and a crisp vanilla opaline