Indian/Asian/Seasonal Modern British Menu - Private Dining Experience
*Canapés* Mini Tacos - Corn Chips loaded with Pulled Chicken, Avocado and Tomato Salsa Wasabi Salmon Tartare served on a Rice Cracker with Avocado Cream 'Nests' Feu de Bric Pastry with Pea Puree & a Quails Egg Truffle Mushroom Arancini with Truffle Aioli Smoked Salmon and Lemon Crème Fraiche On Herb Blinis with Caviar Courgette & Manouri Fritters with Muhammara Sticky Pork Belly Bites with Cucumber Ribbons Cheese Gougeres with Rarebit Filling Pani Puri with Tamarind Chutney & Coriander Chutney Prawn & Chorizo Skewers with Gremolata Crab with Cumin & Lime Pickled Samphire on Blinis *Starters* Korean Fried Chicken with Mooli, Spring Onion, Carrot & Sesame Bengali Beetroot Croquettes with Tamarind & Mint Chutneys, Sev & Pomegranate Beetroot Cured Salmon with Horseradish Crème Fraiche & Pickled Cucumber Lime & Ponzu Cured Seabass with Wasabi Mayonnaise, Pickled Mouli & Coriander Cress Venison Tartare with Quails Egg Yolk, Horseradish Cream & Microherbs Vegetable Gyoza with Chilli Garlic Oil & Spring Onions Roasted Heritage Squash with Burrata, Chilli Oil & Bitter Leaves Seared Scallops with Cauliflower Puree, Sea Purslane & Apple & Hazelnut Vinaigrette *Mains* Black Garlic Risotto with Seared King Oyster Mushrooms Crispy Pork Belly with Pak Choi, Peanut Gomasio & Hoisin Sauce Gochujang Beef Fillet with Miso Aubergine & Kimchi Rice Mini Beef, Ale & Mushroom Pies with Pommes Puree, Honey Roasted Carrots & Buttered Greens Chicken Fesenjan with Wild Rice & Charred Courgettes Salt Cured Cod with Pommes Anna, Samphire & Bouillabaisse Sauce Herb Crusted Lamb Rack with Potato Dauphinoise, Mint Salsa & Green Beans Grilled Slow Cooked Octopus with Black Squid Ink Risotto & Gremolata Sea Bass with Keralan Curry Sauce, Coconut Rice & Grilled Pak Choi *Desserts* Key Lime Pie with Raspberry Coulis & Edible Flowers Burnt Basque Cheesecake with Fruit Compote & Spun Sugar Chocolate Nemesis Cake with a Ginger Crumb & Stem Ginger Ice Cream Mango Cheesecake with Toasted Coconut & Passionfruit Dark Chocolate, Blackberry & Bay Pavlova Blood Orange & Dark Chocolate Tart with Creme Fraiche White Chocolate & Raspberry Mille-Feuille with Raspberry Coulis
Chef Rachael
Private Chef | Eclectic Global Flavors & Seasonal Cuisine
Rachael, a Leith's-trained private chef, specializes in creating flavorful dishes inspired by her travels, with a focus on Indian and Asian cuisines. From fine dining dinner parties to canapé events for 60+, she uses local, seasonal produce to craft eclectic, globally influenced menus that delight guests at any occasion.
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Indian/Asian/Seasonal Modern British Menu - Private Dining Experience's Reviews
We enjoyed a wonderful Ascot picnic made by Chef Rachael who was a joy to deal with and whose sandwiches were spectacular
