Private Dining Delegate Menu (April – September 2024)

As the host of the event, we invite you to select one starter, one main course and one dessert on behalf of the entire party.
We will be delighted to discuss variations or alternative options to your chosen dishes for any of your guests with specific dietary requirements.

Amuse bouche

Pea and mint gazpacho
Tomato and basil soup
Cream of sweetcorn soup


Isle of Wight Heritage Tomato Salad
Macerated tomato, tomato chutney, pickled courgette, basil cress (PB)

Seasonal Vegetable Risotto
Vegetable crisps, pea shoots (PB)

Spinach and Ricotta Raviolo
Goats curd, garden herb pesto, crispy onions, chive oil (V)

Poached hens egg, truffle hollandaise, seasonal dressed leaves (V)

Ham Hock and Prosciutto Ballotine
Fig and rum puree, pickled figs, jersey royale crisp

Chalk Stream Trout Tartar
Prawn emulsion, nori pesto, sea herbs, chive oil

Gin Cured Salmon Mosaic Terrine
Dill emulsion, trout, Pennyhill Park sourdough

Why not make it extra special...

Smoked Duck Breast
Caramelised apple puree, duck fat brioche crumb, mustard and orange dressing
(£10.00 supplement per person)

Seared Scallop
Pea espuma, chorizo, dill, chive oil
(£10.00 supplement per person)

Main Course

British Free Range Chicken Breast
Thigh and potato croquette, pea puree, variegated kale, Roscoff onion, chicken jus

Braised Short Rib
Glazed confit carrot, short rib croquette, sweetcorn puree, boulangerie potato, spring greens

Pressed Pork Belly
Black pudding bon-bon with tenderstem broccoli, carrot puree, wholegrain mustard mash

Pan Seared Sea Bass
Garden herb risotto, Lobster bisque foam and sea herbs

Roasted Cod
Crushed Jersey Royals, wilted spinach, warm tartar sauce, capers, chive oil

BBQ Monkfish
Watercress puree, nori Pomme Anna, rainbow chard, white wine cream sauce

Chickpea Bon-Bon
Romesco sauce, chickpea and paprika crumb and garden herbs (PB)

Poached Globe Artichoke
Toasted almonds, grilled tender stem, red pesto, artichoke crisps (PB)

Heritage Carrot and Pulse Wellington
Variegated kale, carrot puree, vegan peppercorn sauce (PB)

Elevate your main course to one of Chef’s recommendations...

Surrey Beef Wellington
Beef fat confit carrot, seasonal greens, red wine jus
(£20.00 supplement per person)

Lamb Rump
Braised lamb neck bon-bon, lamb fat fondant, samphire, broccoli puree
(£12.00 supplement per person)

Crab & Lobster Raviolo
Lobster bisque, variegated kale, salty fingers, squid ink tuille
(£12.00 supplement per person)


Lemon Crème
Toasted almond pastry, raspberry compote, meringue with lemon sorbet

Chocolate and Garden Mint Pebble
Duo chocolate mousse, garden mint crème bruleé, chocolate sable, mint aerated chocolate, mint chocolate chip ice cream

Salted Caramel and Pecan Delice
Salted caramel mousse, pecan dacquoise, Sacher sponge, chocolate custard, caramelized pecans, salted pecan ice cream

Sour Cherry and Chocolate
Madagascan chocolate mousse, sour cherry compote, mascarpone cream, cocoa nib ice cream

Jasmine and Peach (PB)
Jasmine tea panna cotta, peach compote, peach sauce, almond nougatine, blood peach sorbet

Strawberry and Pistachio Tart
Pistachio sweet pastry, vanilla pastry cream, strawberries, crystallised pistachios and strawberry sorbet

Tea, coffee and sweet treats