Menu planning is very much dependent on the seasons, much of my inspiration comes from seeing fresh produce in the markets, getting an idea for a dish and building on it from there to create an innovative and mouth watering menu.

These menus are examples only, to give you an idea of my style and versatility.
You can of course simply choose a starter, main and dessert from the selection below or I can design a menu to suit your specific requirements.

Dinner party menus

Italian

Handmade agnolotti of spinach and ricotta, lemon and sage browned butter

Osso bucco on soft polenta, sun dried tomatoes, sprinkled with caper gremolata

Individual vanilla bean pannacotta with fruit compote and biscotti

French

Pan seared rare tuna nicoise with citrus dressing

Fillet of beef served with dauphinoise potato and a green peppercorn sauce

Classic tart tatin with honey ice cream

Vegetarian

Tomato and onion tart with goats cheese on baby rocket salad

Wild mushroom risotto with asparagus and chives, truffle oil

Chocolate fondant with homemade banana ice cream

Other Dishes

Starters

Carpaccio of salmon with a tomato lemon and herb dressing

Grilled spiced scallops, golden raisin puree, cauliflower

Oriental Quail Consomme scented with lemongrass and ginger

Chilled cucumber soup finished with creme fraiche, dill

Salad of calamari with lime dressing

Smoked chicken and leek terrine

Coriander and rosemary seared carpaccio of beef

Scallops fried in a cumin batter, with a marinated vegetable salad and remoulade sauce

Twice baked cheese souffle with rocket

Chermoula marinated prawns on an avocado salad

Gravadlax - fresh salmon cured with orange and dill, served with a cucumber salad and crisp bread

Tea smoked quail served on a fig salad with Asian dressing

Warm goats cheese, with walnuts and herbs

Grilled vegetable stack with Danish feta and fresh tomato sauce

Salt and pepper squid on a mixed leaf salad sesame dressing

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Maincourse - Seafood

Pan fried fillet of Jew fish served on a bed of herb potato with asparagus, tomato confit and saffron sauce

Pearl Perch with roasted peppers, saffron potatoes, basil oil

Fillet of Snapper on stir-fried bok choy, exotic mushrooms with ginger and lime butter sauce

Parrot fish fillet served on coriander squashed new potatoes, baby vegetables and a lemongrass scented tomato jus

Sea Bream with roasted baby fennel and mussels cooked with saffron, garlic and thyme

Fresh Tuna fillet, pan seared and served on jasmine rice and grilled Mediterranean vegetables finished with a reduced balsamic and basil oil dressing.

Crisp skin wild salmon fillet served with asparagus and warm lemon and herb mayonnaise

Fillet of Blue Eye Cod on a herb and vegetable risotto with wilted rocket, lemon dressing

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Maincourse - Meat

Breast of guinea fowl on a potato and onion tart with Muscat grapes and tarragon scented jus

Veal medallions cooked with sage and onions, served on a celeriac, potato and apple rosti, crisp pancetta and marsala sauce

Braised lamb shank served on herb mashed potatoes, baby artichokes in tomato and red wine sauce

Veal cutlet on leek and potato mash with lardons of bacon and a port wine sauce

Roast rack of lamb, seasoned with baharat and served with grilled vegetable cous cous drizzled with natural yogurt

Rosemary and thyme loin of lamb, pomme boulangere, saute mushrooms and a mustard enhanced sauce

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Desserts

Sticky date and banana pudding with home churned banana and honeycomb ice cream

Rich flourless chocolate cake and dark chocolate ice cream

Rhubarb and macadamia nut crumble

Poached peach, homemade vanilla bean ice cream with toasted almonds and melba sauce

Warm chocolate tart, lightly spiced cherries and vanilla bean ice cream

Selection of fine Cheese and biscuits

Caramelised lemon tart served with strawberries and cream

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