Unique
Culinary Experiences
When you make a reservation with Chef Lee, we collaborate to design custom-made menus for your event, ranging from casual outdoor dining with wood-fired dishes and BBQs to elaborate 7-course tasting menus and exquisite fine dining cuisine.
Winter Menu
- Starters
- Main Courses
- Desserts
Lightly Spiced Pumpkin Soup with coriander Croutons
Warm Winter Duck Breast Salad with Feta Cheese and pomegranate Dressing
Seared King Scallops with Slow Cooked Pork Belly, Apple Puree and White Wine Sauce.
Roast Breast of Partridge with Savoy Cabbage and Smoked Pancetta with a Red Wine and Bramble Sauce.
Spring Menu
- Starters
- Main Courses
- Desserts
Roasted Cauliflower and Coconut Soup
Twice Baked Isle of Mull Cheddar Souffle with a Parmesan Crust
Pan Seared West Coast King Scallops with Caramelised Apples and Black Pudding
Parma Ham, Goats Cheese and Red Onion Roulade with a Green Salad and Truffle Oil Dressing
Haggis in Puff Pastry with a Red Onion and Wholegrain Mustard Gravy
Summer Menu
- Starters
- Main Courses
- Desserts
Fresh Garden Pea and Soup with a Chive Oil Dressing
Pan Seared West Coast King Scallops with Cauliflower Puree and Smoked Pancetta and Cream Sauce
Roasted Tomato, Red Pepper and Feta Cheese Tart with a Green Salad
King Prawn Niçoise Salad with Sourdough Croutons
Autumn Menu
- Starters
- Main Courses
- Desserts
White Onion Soup with Gruyere Croutons
Venison Carpaccio with Horseradish Cream
Twice Baked Crab Souffle
Scottish Hot Smoked Salmon Salad with Pickled Cucumber and Parmesan Dressing
Canapes Menu
Slow Cooked Pork, Honey with a Sesame Seeds
Garlic and Ginger Marinated King Prawn Skewers
Parmesan Puff Pastry Wheels
Marinated Salmon and Chive Cream Cheese Crostini’s
Crab and Cheddar Tarts
Smoked Haddock Croquettes with Pea Puree
Oysters with Creamed Spinach and Parmesan Crust
Wild Mushroom and Goats Cheese Crostini
Roasted Red pepper and Feta Croutes