Starters:
Beurre noisette crumpets - crab & lobster - soft herbs
Seafood thermidor – samphire – saffron potatoes
Caramelised beetroot tartare – egg yolk – nut crumble – caraway cracker
Duck prosciutto – foie gras – golden raisins – granny smith – cobnut
Lobster tail & claw – bisque - lobster aioli – courchamps - charred cucumber
Salt cod brandade – confit egg yolk – dehydrated tomatoes
Fillet steak tartare – duck egg yolk – sourdough croute
Loch Duart salmon pastrami – vodka – crème fraiche – pickles – dill
Garden pea velouté – goats’ cheese – focaccia
White onion velouté – bourginion toast – burnt onion
King crab – basil – pink grapefruit – herb salad
Mains:
Gloucestershire lamb saddle – pomme puree – mint – confit tomatoes
Confit & roast guinea fowl – pomme anna – roasted vegetables – citrus – jus
Roast duck – fennel – apple – beetroot tart fine
Halibut fillet – parsnip – greens - chicken & parley beurre blanc
Duck breast – pithivier of leg – creamed savoy – Jerusalem artichoke
Dry aged sirloin – caramel onion – beef fat vegetables – veal jus
Chalk stream trout – spiced celeriac – herb & citrus crumb - almond puree – cumin beurre blanc – coriander
Fillet of veal – garlic puree – parmesan crisp – white wine jus – asparagus
Ballotine of Cotswold chicken – braised gem – garden herb puree – cider jus
Risotto primavera – egg yolk puree – black truffle – white asparagus
Salt baked celeriac – mushroom duxelle – sweetcorn puree – pickled chanterelles
Beetroot wellington – root vegetable anna – roasted garlic – baby vegetables – Cumberland sauce
Dessert:
Peach melba – vanilla mousse – raspberry – peaches
Strawberry soup – balsamic – mint ice cream
Lemon meringue tart – frozen raspberry – lemon verbena
Nectarine tart fine – rosemary ice cream – pistachio
Classic crème brulee – rhubarb – star anise
Apple tarte tatin – vanilla ice cream – granny smith puree
Blackcurrant Eton mess – cassis ripple ice cream – clove crumb
Sweetcorn set cream – salted caramel – clotted cream sorbet – popcorn
Brown bread parfait – oats – whisky – berries
Valrhona chocolate mousse – garden mint ice cream – pistachio
”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
