Private Dining.

~one option per course, see below for add on fees~

Canapes

Thai beef carpaccio sugar snap, coriander & chili salsa

Black pudding scotched quail egg

Serrano ham and thyme croquettes, Romesco sauce

Duck and ginger gyoza, sriracha sauce

Taiwanese duck bao bun hoi sin sauce, pickled radish and carrot

Vietnamese caramel pork belly pickled cucumber ribbons

Nduja and buffalo mozzarella bruschetta with nettle pesto

Tacos with guacamole, seared tuna, tomato salsa

Beetroot cured seabass, pickled cucumber, dill sauce on spelt toast

Cornish white crab crumpet, crab butter, samphire

Swedish open fish burger rye bread, Helford white, beetroot salsa

Salt cod rillette with extra virgin olive oil, rosemary toast

Paneer tikka, naan bread, sour aubergine pickle, yogurt VEGETARIAN

Hash brown quail egg, chilli jam & crispy bacon GF

Cornish Yarg, pine nut & rocket arancini VEGETARIAN

Broad bean and mint bruschetta ricotta, lemon and chilli oil VEGETARIAN

Shitake, ginger and dulce gyoza PB

Tempura artichoke & garlic mayonnaise PB

Starter

Cadgwith crab, red grapefruit, sourdough toasts, lemongrass & coriander crab butter

Line caught Cornish mackerel lightly cured and torched, with parsnip, radish & wasabi remoulade

Smoked ham hock & pea ravioli, watercress, samphire

Beef carpaccio, white truffle, young pecorino, marinated mushrooms and shallots, rocket and pine nuts GF

Crispy poached egg, chargrilled Cornish asparagus, watercress foam, salt cured lemon, hollandaise sauce VEGETARIAN

Cornish yarg, nettle, pine nut and lemon ravioli, grilled marinated artichokes, basil VEGETARIAN

Crispy kale and sesame gyozas, hispi kimchi, ssamjang, ponzu dipping sauce PB

Cauliflower roasted in coconut, fennel seeds and almond, carraway carrot puree, pickled grapes, cauliflower leaf pakora. PB GF

Main

Roast lamb cutlets, potato gnocchi, roasted Romano pepper and almond puree, pulled neck fillet, grilled courgettes, pumpkin seed pesto

Beef fillet, truffled Pommes Ana, slow braised oxtail croquette, carrot puree, grilled baby leeks & wild garlic, madeira jus GF

Roast duck breast, crispy polenta, fennel puree, crispy duck leg, elderberry wine reduction GF

Seared hake fillet, Cornish lobster agnolotti, bisque split with basil oil, fresh garden peas, fennel fronds, samphire, fennel confit in Cornish seaweed butter.

Spiced hake fillet with coconut, chilli and tamarind sauce, crispy sesame rice cake & miso glazed tenderstem GF

Slow braised Sichuan pork belly, salt and pink pepper scratchings, pak choi with miso and sesame, compressed sticky rice with crispy chilli GF

Grilled chicken breast, chicken & black garlic cacciatore ravioli, mushroom fricassee, tarragon oil

Dessert

Espresso martini meringue tart, dark chocolate ganache, coffee bean tuille

Pistachio semi freddo, salted caramel doughnut, rhubarb marshmallow and roasted rhubarb

Sticky whiskey toffee pudding, popcorn parfait, whiskey gel, burnt orange, caocao nib tuille

Custard tart, rhubarb marshmallow, rhubarb jelly

Cereal milk panna cotta, bitter chocolate tart, popcorn & pretzel crunch

Apple, polenta and olive oil cake, granny smith sorbet, pickled toffee apples, walnut chutney PB GF

Raw cacao gateaux with sour rhubarb, bourbon gel, salted caramel cream PB GF

Dark chocolate mousse, filo, halva & pistachio, cocoa nibs, passion fruit and chamomile gel PB

Add ons

Cocktail corkage £10.00pp

Artisan breads, butter, olive oil & balsamic £2.50pp

Extra side dish of seasonal vegetables £4.00pp

Extra dish option £100 per course

Origin coffee & tea £2.50pp

Bespoke menu: from £500.00

Cutlery, crockery, glassware & linen hire POA

Waiting staff required. 1 staff member : 10 guests. £18.50 per staff per hour. Minimum 4 hour shift. Serving of champagne, wine & water inclusive.

Minimum charge £1600, for approximately 16 guests.