Starters:
Beurre noisette crumpets - crab & lobster - soft herbs
Hand-dived Orkney scallops - aubergine - sauce vierge - lemon
Caramelised beetroot tartare – egg yolk – nut crumble – caraway cracker
White onion velouté – bourginion toast – burnt onion
Duck prosciutto – foie gras – golden raisins – granny smith – cobnut
Fillet steak tartare – duck egg yolk – sourdough croute
Mains:
Fillet of turbot - parsnip - parsley - caviar - buerre blanc
Monkfish wellington - prawn mousse - lard carrot - eiswein - civet sauce
Herb crusted rose veal - root vegetable dauphinoise - salt baked beetroot - sauce albert
Duck a la orange - watercress - fondant potato - confit leg - garden peas
Salt baked celeriac - pecan crumb - squash puree - wild mushrooms - demi glace
Rissotto primavera - white truffle - hens egg yolk - asparagus - herb puree
Dessert:
Lemon meringue tart - frozen raspberries - lemon verbena
Classic tart tatin - creme fraiche sorbet - granny smith puree
Sticky pear & ginger sponge - lime caramel - mascarpone chantilly
Dark chocolate fondant - garden mint ice cream - loganberry
Raspberry souffle - evaporated mint sorbet - pain d'espice
Burnt basque cheesecake - Pedro Jimenez - berries
”Rowan made the experience I’d planned for my partners 40th - incredible! He was so helpful and accommodating in the planning stages and the food he prepared in our kitchen and served to us was phenomenal! Rowan should def go for Masterchef the professionals!! I’m so glad I found him and wouldn’t hesitate to book again for any function. The personalised touch you get from a private chef beats eating out at a restaurant!!”
CHARLOTTE KEATING
