Gastronomique New Year's Eve, Eight Course Luxury Menu
Eight courses to see the year out, cooked and served in your own home.
Price on request
New Year's Eve carries a premium and is quoted individually. Includes menu planning, shopping, preparation, cooking, service and leaving your kitchen as we found it.
Supplement charge added, at current market prices (£)
Suitable for vegetarians (V)
Pre-dinner Canapés
Julienne Smoked duck and mango, sweet potato rosti
Caramelised foie gras toasts, redcurrant jelly
Smoked salmon, poached wild salmon mousse parcel, dill hollandaise
Amuse Bouche
Seared king scallops, beluga caviar, roasted parsnip and Manuka honey
Starters
All starters are served with homemade sourdough and butter
Lobster Thermidor, Remy Martin Cognac, gruyere, mixed greens, buttered new potatoes
or
Double baked cheese soufflé, wild mushroom duxcelle, brandy tarragon béarnaise
or
Slow cooked Windrush Estate Venison, wild berry jus, saffron mash
Fish Course
Pan fried monkfish, wrapped in Parma Ham, Bouillabaisse sauce, red shiso
Sorbet
Vintage Taittinger Champagne sorbet infused with fresh mint
Mains
Trio of Mains
Rack of herb crusted English lamb, red currant jus
Duck confit, caramelised orange drizzle
Duck fat hassleback new potatoes, lemon thymeDuck fat hassleback new potatoes, lemon thyme
Deconstructed dry aged beef wellington, Rioja glaze
Panache of baby vegetables
Dessert
Trio of Desserts
Dark chocolate fondant, chantilly cream, freeze dried raspberries
Bakewell tart, Manuka honey clotted cream
Lime panacotta, berry compote
Cheese Course
A selection of six artisan cheeses, served with quince jelly and charcoal biscuits
Additional Information
Dietary requirements and allergies
Please make the chef aware of any requirements when booking.
(V) suitable for vegetarians. Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking.
Waiting staff
Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance).
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