The following menus are simply to give you an idea of what I offer; cuisines and dishes can be requested and will be fully tailored to suit your preferences, dietaries and budget.
Where possible I will try and only cook with seasonal food to the UK, supporting local farmers.
Scroll down and see what takes your liking.
Light Lunch Menu
Family Style sharing platters
- Whole roasted spice marinated Cauliflower with signature green sauce
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- Pan fried Courgette and feta fritters with spring onion and parsley
- Olive and Rosemary Focaccia with crudités, dips and sliced meat
- Leaf salad with radish, onion and charred corn with mustard dressing
- Brined slow cooked spatchcock Chicken with garlic, parsley and almond pangrattato
- Za’atar roasted carrots with kale, hazelnuts and blood orange maple dressing
- Buffalo mozzarella, Heirloom tomatoes with anchovy dressing and basil
Dessert
- Rhubarb semifreddo with honey madeleines, pistachio cream and strawberries
Middle Eastern Style Menu
Family Style sharing platters
- 12hr Slow cooked lamb shoulder with rosemary and garlic
- Tomato, pomegranate and roasted lemon salad
- Fig and asparagus salad with hazelnuts, goat’s cheese and watercress
- Smokey Baba Ganoush and hummus with charred pitas
- Herb crusted salmon with lemon caper sauce
- Green bean, freekah and tahini dressing
- Broad bean and pea spread with roasted garlic ricotta
Dessert
- Pistachio Roulade with raspberry and white chocolate
Asian Style Menu
Family Style sharing platters
- Sesame prawn toast with sweet chilli
- Vegetable Egg fried Rice
- Broccolini with chilli and red onion
- Duck pancakes with hoisin sauce, spring onion and cucumber
- Pork and shiitake dumplings with dipping sauce
- Soba Noodle salad with stir- fry vegetables
- Garlic sesame green beans with crispy shallots
Dessert
- Passion fruit tart with lemon curd and nut crumb
Summer BBQ Menu
Family style sharing platters
- Whole Seabass with Lemon, white wine and parsley
- Barbecued pork ribs
- Fattoush salad of tomato, cucumber, radish and avocado with sumac
- Parmesan roasted new potatoes with spring onion and olives
- Melon, rocket and Parma ham salad with balsamic dressing
- Chargrilled spring green vegetables with sundried tomatoes and feta
- ‘Braai broedjies’ (South African BBQ rolls with caramelised onion, mozzarella, tomato and chutney)
or
- Homemade beef burgers with sesame buns and burger sauce
Dessert
- Blueberry, Almond and coconut cake with coconut sorbet
3 Course meal
Plated
Starter
Stuffed courgette flowers with ricotta, herbs and garlic with honey dressing
Main
Confit duck ravioli with seared langoustines and veal jus
Dessert
Poached cherry with pistachio frangipani and pistachio ice cream
