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Tuscan Inspired Feast

Last updated 5 years ago

Shortcrust with Comte, black truffle and chive
Crostini with mezzanotte, fig and goat’s curd  
Pane croccante, smoked kingfish rillettes with salmon caviar
Oysters natural 
Oysters with champagne jelly, cucumber pearls and chervil
King prawns with iceberg lettuce and cocktail sauce 
Carpaccio of beef, Jerusalem artichoke, Parmigiano Reggianno and rocket flowers 
Jewelled tuna tartare with radicchio, purple basil, fried capers and crème fraîche
Shaved fennel, witlof and pea salad on ricotta 
Tagliatelle with confit zucchini, peas and basil pesto
Mud crab and braised baby leek lasagne
Ocean trout fillet with labna, mint, pistachio and watercress
Roasted spatchcock with chorizo and yellow pea paste
Slow baked lamb shoulder with bay and rosemary - served with goat’s milk yoghurt
Veal and pine nut polpetti, tomato and oregano broth
Roasted eye fillet with condiments -porcini dressing, Dijon mustard and horseradish cream
Tim’s Ribs - Southern Italian style short rib, fennel, lemon and parsley, golden raisins and orange zest
Joe’s Duck – TBC by Raheen description
Marouli leaf salad with fetta dressing
Freekah salad, toasted almonds, lemon parsley and grapes
Heirloom carrots with harissa, coriander and mint
Green beans in a brown butter dressing with toasted flaked almonds
Roasted beetroot with leeks, cumin and a walnut, sumac dressing
Potato Dauphinoise
Roasted pumpkin with sherry vinegar, parsley and pepita dressing
French spinach
Chianti and raspberry granita with vanilla bean ice cream and meringue 
Hokey Pokey road
Fruit jellies
Warm madeleines on lemon curd
Roasted rose geranium, rhubarb tartlet with clotted cream and pistachio praline
Dolce pievano with coffee grappa syrup
Soft chocolate, salted caramel and popcorn
Watermelon, cantaloupe, honeydew and strawberries
Colston Basset Stilton, Nottinghamshire, England
Artisanal, 4 months, blue mould cow’s milk 
Lingot du Pelussin, Rhône Valley, Fromagerie Guilloteau, France 
Artisanal, 6 - 8 weeks, mixed wash rind/ mould ripened goat’s milk 
Marcel Petite Comté Gruyère, Franche-Comté, France
Artisanal, 12 - 14 months, hard cooked cow’s milk 
Brillat Savarin, Bourgogne, France
Artisanal, 5 - 6 weeks, triple cream cow’s milk
Accompanied by 
Dried apricot chutney, guava paste, macerated fig
Charcoal crackers, torta de aceite, lavosh and mothers tongue
Freshly baked sourdough and rye

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