3 COURSE DINING MENUS

CANAPES

STARTERS / MAINS / DESSERTS

VEGETARIAN & VEGAN MENUS

CANAPES

FROM THE FARM

Thai chicken boudin with a pina colada pipette(GF)

Poached and char grilled beef, horseradish on a mini potato cake(GF)

Smokey bacon & summer pea arancini balls (H&FR)

Breaded ham hock terrine with classic piccalilli & pea shoots

Moroccan braised lamb croquette, confit aubergine and mint with a harissa pipette .50p supplement

Chicken liver parfait on chicken crackling with honey sautéed enocchi mushrooms

Spiced duck pancake rolls with a spring onion salad & teriyaki dip

Crispy dingle del pork belly fingers with a brambly apple sauce (H)

Duck liver pate in a savoury cone black cherry & pea shoot salad .50p supplement

Braised minted lamb shoulder cigars with a parsnip puree(H&FR)

Miniature chicken & black truffle pie with a puff pastry lid

Braised beef brisket en-croute with a smoked potato and carrot puree

Oriental crispy spiced chicken dumplings with a fruity soy dressing (H&FR)

Bacon wrapped fries with rosemary salt & a lemon aioli (H)(GF)

Warm mini bangers & mash with red onion jam in a mini Yorkshire pudding (H)

Crispy chicken & apricot spring rolls with sweet chilli dip (H&FR)

Mango, Parma ham & mozzarella skewers

Crispy pork cheek bon bon with a roasted apple puree, nashi pear salad .50p supplement

Chargrilled steak and chips with sauce béarnaise (H) 0.50p supplement

FROM THE PASTURES

Sweet pepper and avocado salad on a jalapeno flat bread

Whipped goats cheese with sticky pink shallots parmesan shortbread and rocket cress

Char grilled aubergine roulade with garlic boursin salad

Tomato salsa with a bloody Mary foam & celery cress

Gorgonzola rye cheese cake with conference pear jam

Warm Gruyere vine tomato & thyme tart

Woodland mushroom and truffle sausage roll with a chive cream

Spiced sweet tomato tart tatan with baby basil cress

Mini Yorkshire pudding filled with a spicy veggie mince chilli con carne(GF ) CAN be made gluten free

(H) Served warm or hot

(FR) Fryer required

( not suitable in all venues/locations )

Smoked salmon mousse and caviar in a savoury éclair

Coconut cucumber and chilli prawn skewers

Smoked salmon pinwheel on pumpernickel bread with lemon and black pepper cream cheese

Beetroot horseradish and smoked mackerel crepe roulade

Smoked eel mousse with lemon asparagus spears and onion crisps

Smoked haddock fish cake with a curried aubergine ragout (H&FR)

Mini smoked fish pie with a Sussex cheddar and chive mash potato topping

Mini fish and chips with tartar sauce (H&FR)

Chilled Lobster dog Mini brioche roll filled with flaked lobster salad 1.00p supplement

Sumac spiced cod kebab with a red chilli salsa dressing (H)

Black sesame seed coated salmon with a wasabi pea puree (H) (GF)

Herby white crab with lime jelly, micro basil served on a porcelain spoon (GF)

Baked salmon with fresh mango and a teriyaki pipette (GF)

Flaked crayfish & caper salad on a sweetcorn & spring onion blini

Garlic & herb king prawn with a chorizo sausage skewer .50p supplement

Smoked seared scallops with a celeriac puree and a hazelnut and crispy onion salad 1.00p supplement

VEGANGorgonzola rye cheese cake with conference pear jam (GF)

Vegetable tagine on a sweet potato fondant with apricots.

Red pepper salsa in a picked cucumber cup and fresh coriander.

Beetroot Hummus on chili toast & tomato petal.

Smoked potato and lemon disk with Thai vegetables.

Vegetable and red kidney bean chilli on a sweet potato fondant (GF)

Beetroot hummus, pickled beetroot & coriander cress served on a spoon

Chargrilled aubergine roulade, confit red pepper, sun blush tomatoes & fresh basil leaf (GF)

Cucumber cup with a yellow pepper & jalapeno pepper salsa

FROM THE SEA

We ask that you chose no more than half your canapes to be served hot

Supplement costs are per canape

STARTERS

Smoked salmon dill roulade

pickled market vegetables, blood orange gel, lotus root crisp with micro cress

White crab and cured salmon salad

crisp flat bread, apple and fennel slaw, fresh dill and creme fraiche dressing

Flaked confit duck salad

fresh Mango, black bean, chilli, five spiced crème, candied pecans and micro coriander

Pressed and crispy ham confit fritter

lambs leaf, sweet apple purée, sour piccalilli salad

Spicy pork meat ball and sautéed squid

rocket salad and a tomato chilli gremolata dressing

Smoked cod and salmon fish cake

deconstructed tartar sauce, wild rocket salad, lemon balm and a lemon emulsion

Poached chicken and chervil terrine

Chicken crackling, sautéed woodland mushrooms,

broccoli cress and a red onion jam

Confit shoulder of lamb and mint spring roll

sautéed Asian greens, teriyaki dressing and a blood orange syrup

(S) = Supplement charge of 3.00

LET US FEED YOUR

IMAGINATION

We revel in the opportunity to help

you create the day of your dreams!

Our head chef Graham Strong

and team would be happy to discuss your

ideas and put together a bespoke menu

pride ourselves on always looking to source

and use the freshest local ingredients to

create appetising memorable food served in

a professional and friendly manner

Flaked and pressed smoked fresh salmon

Thai prawn fritter, avocado purée, lime gremolata dressing, micro coriander

Crispy mackerel fillet

roasted beets, apple salad, beetroot creme, horseradish cream fraiche

Char grilled scallops (s)

sweet potato purée, lemon emulsion, chorizo salsa and baby coriander

Crayfish fish cakes

frisée salad, Tabasco caper and herb dressing

Torched smoked salmon salad

saffron aioli, crispy capers, amaranth cress, pickled cucumber

Pan seared scallops and maple pork (s)

celeriac purée, pink lady apples, hazelnut and spring onion butter and finished with pea shoots

Confit shoulder of lamb and mint spring roll

Sautéed Asian greens, teriyaki dressing and a blood orange syrup

Silly moo cider poached chicken and tarragon rillette

smoked baby asparagus and crispy onion salad

(S) = Supplement charge of 3.00

MAINS

Duo of Sussex Ote farmed red cattle beef (S)

Sous vide beef loin, mini beef and onion pie,

Carrot purée, Hespi cabbage, purple carrots, crispy onion mash

Braised and chargrilled pork belly ( Silly Moo Sussex Cider )

cumin roasted cauliflower, mustard potato cake, heritage carrots,

charred broccoli, pork jus

Poached dukes Moore beef loin sealed in thyme beef dripping,

cauliflower cheddar horseradish potato gratin, charred carrot and leeks, beef jus

Sweet and sour duck breast

five spiced mash, sautéed greens, mini duck spring roll, sweet pepper purée

Guinea fowl duo (S)

breast of guinea fowl, crispy guinea fowl bon bon,

celeriac puree, tarragon potato rosti, smoked jus, purple carrots

Baked red mullet

smoked salmon cannelloni, roasted peppers, shaved fennel

and a sorrel cream sauce

Sous vide Dukes Moore beef loin (S)

braised slow cooked beef shin ragu, smoky sweet potato and Maris piper

dauphinois, green beans, baby carrots

Roasted thyme butter glazed chicken breast

Sautéed spinach, baby carrots, hay smoked mash potato, whisky glazed jus

Local Ote farmed slow cooked roast pork loin

prune and apricot stuffing, cauliflower and broccoli cheese, charred carrot,

baked apple Marquis potatoes

DESIGN & DELIVERY

All our menus are written and designed not

only to wow aesthetically and in taste, but

also to be delivered in the same impeccable

manner on the day right from the very first

plate to the last.

We use a range of fine china, slate & stone

washed plates to enhance our dishes

always ensuring that logistically each menu

is perfect.

Nothing is over promised & underdelivered

that’s our guarantee.

Poached & Char grilled Dukesmoor beef loin

mushroom dauphinoise, Ditchling red wine jus, glazed thyme root vegetables

red onion tart tatan

Corn fed chicken supreme

Pressed smoked bacon, potato and chicken leg confit, roasted onion purée, Savoy cabbage,

chicken skin and onion crumble, chicken and Madeira reduction, golden carrots

Baked Scottish salmon fillet

served with a sun-dried tomato and new potato crush,

creamed leeks, toasted almond parsley & rocket salad

English farmed lamb rump (Forge Farm)

classic dauphinoise, rosemary courgette & butternut squash timbale & lamb jus

Sussex Wilderness Lane honey glazed duck break

sweet potato fondant, sautéed buttery spinach, baby carrots & micro cress

Carved chicken supreme roasted in thyme and rosemary

celeriac purée, Indian spiced lentils, braised shallots, yellow heritage carrots, baby leeks and a

chicken white wine cream sauce

Cracked sea salt baked chicken breast

Red wine confit garlic purée, peas, asparagus, baby carrots, chicken jus and Parisienne potatoes

S = £4.00 supplement

VEGETARIAN STARTERS

Sticky red onion tarte tatin

rocket oil, avocado and tomato salad

Curried cauliflower posset (S)

torch cauliflower, cauliflower cous cous, curry oil and a truffle crostini

herb and caper gremolata, balsamic powder, balsamic glaze and micro baby cress salad

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Falafel salad

confit red chilli's, sweet potato, mango, pecans, black bean salsa and fresh coriander

Brighton blue cheese parfait

roasted beetroot salad, walnut bread toast and fresh pear

Char-grilled aubergine roulade

Goat’s cheese mousse, chive and rocket salad and sweet balsamic dressing

Honey roasted parsnip soup

parsnip crisp, parsnip fondants and rustic bread

Sage and chestnut gnocchi

onion tuille, pea cress & artichoke purée

Herby wild mushroom mille-feuille tart thin

tarragon whipped cream cheese and a truffle dressed salad

Beetroot lovers

beetroot hummus, beetroot cream, beetroot crisps, pickled beetroot and picked herbs

Classic tomato and basil soup

mozzarella bon bons and a ciabatta tuille

All blue font = vegan or easily adaptable to be vegan

DIETARIES

We will at all times try and pair up your

chosen menu as closely as possible to

accommodate your guests dietary

requirements. For example replacing or

altering cook techniques to make the dish

gluten free or dairy free.

….

VEGETARIAN MAIN COURSE

Cauliflower lovers

Curried cauliflower samosa, cauliflower puree, cauliflower tempura florets,

sautéed spinach, coriander cress & cauliflower cous cous

Classic woodland mushroom stroganoff

Served with a sweet potato, coconut and chilli mash & blow touched broccoli

Pan seared feta chips

beetroot salsa, wild lettuce, butterbean potato crush & beetroot crisps

Roasted butternut squash cannelloni

Spiced tomato fondue, dressed rocket & creamed leeks

Asparagus basil and ricotta ravioli

truffle butter sauce, roasted asparagus, sautéed greens and baby carrots

Sweet potato and courgette frittata

telaggio cream sauce, sautéed spinach & tomatoes on the vine

Portabella mushroom, pepper and mozzarella stack

rocket salad, balsamic & a potato cake & a olive gremolata

Woodland mushroom risotto cake

Char-grilled courgette, baked vine tomatoes & truffle salsa Verdi

Oven baked vegetable, dates and apricot tagine

aubergines, lemon thyme infused glazed carrot, sweet potato crush, coriander oil

Beetroot and red onion tart thin

rocket salad, honey parsnips, toasted pine nuts & confit tomatoes

Chargrilled and stuffed courgettes with artichokes, cherry tomatoes and beetroot, Spanish infused braised rice

and a smoked paprika cashew nut puree

DESSERT

Chocolate and orange delice

served with a butterscotch jelly, red currents, Chantilly cream

All about raspberries

raspberry cheesecake, raspberry meringues, fresh raspberry &

tarragon jelly, raspberry coulis

English Strawberries and cream

Short bread biscuit, strawberry panna cotta, lemon balm, vanilla cream cheese

Brighton Pier (S)

mini sugared doughnuts, fluffy candy floss, chocolate sand & pebbles,

chocolate & orange cornet

St Clements tart

candied fruits, chocolate mousse, chocolate sauce and a ginger crumble

Black Forest sphere

Black cherry purée, chocolate mousse, chocolate crumble whipped vanilla cream

Chilled spiced pineapple tarte tatin

caramel rum butterscotch, spiced nut tuile, coconut sorbet

Tasting of chocolate

Gooey chocolate brownie, chocolate and orange mousse, chocolate soil,

popping candied, cocoa nib tuile

STYLE & SUBSTANCE

Our menus are written to have the perfect

blend of style and substance. Carefully

crafted by our dedicated team of chefs to

leave you satiated from the first canape to

the last spoonful of dessert.

We combine vibrant flavours and hearty

details designed to leave you full enough to

leave you full enough to enjoy those few

extra beers and free enough to shake those

hips

.

Assiette of dessert (S) please select 3

Gooey chocolate brownie with salted caramel fondue

Old English profiteroles

Miniature sour lemon meringue pies

Classic Eton mess ( Shots )

Cake pops dipped in Belgium chocolate

Mini banoffee pies

Raspberry bakewell slice with a berry cream

Classic Trifle in shot glasses

Coffee posset with a whipped vanilla cream and chocolate shavings.

(if you have a favourite dessert please do ask and we can change the assiette choices )

Jaffa cake cheesecake

Chocolate nutty base, light chocolate cream cheese, orange jelly.

Strawberry and elderflower jelly (S)

Champagne sorbet, cranberry and orange shortbread, fresh strawberries and basil

Salted caramel cheesecake

poached bananas in rum caramel, miniature banana bread, caramel tuile

Milk chocolate torte

dark chocolate and salted caramel cannelloni, burnt Italian meringue, whisky butterscotch

Lemon lovers

lemon tart, lemon curd, lemon drizzle, lemon balm raspberry meringue,

whipped Chantilly cream

S = £3.00 Supplement

3 COURSE DINING MENUS

Starting from £42.00 + vat per person

Minimum numbers 60 adults.

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CANAPES

Starting at £2,00 per canape

Minimum 3 canapes per person.

-

Alternative options such as the below may

incur additional costs:

Dessert Stations

Bowl Food

Sharing Board Starters

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Prices vary between venues an time of year.

For example Bank Holidays may incur

additional charges due to staff rates.

PRICE GUIDE