plated mains

This year, our seated main courses will be ‘semi-plated’. Your guests will be served with your choice of main dish selected from the list below. Your choice of two or three vegetable accompaniments (see separate menu) will be circulated around each table. In this way, we retain a striking and simple initial visual impact on the plate. And your guests will then be able to help themselves to as much or as little of the vegetables as suits. If you prefer we can offer all of these dishes fully plated. We will also create a vegetarian alternative to complement your main course choice.

Sea bass
baked with fennel, ginger and star anise with Pernod & sour cream sauce
Lobster paella
with prawns, mussels, clams, chicken, chorizo, peppers, peas, saffron and parsley
Seafood cassoulet
A twist on the classic French dish. A slow-cooked haricot bean stew made with lobster bisque enriched with brandy, Pernod and cream. Topped with lobster, red mullet, sea bass and roast leeks [If you are a lover of spice, try our Thai ‘cassoulet’ cooked with lemon grass, lime leaves, chilli and coconut milk.]
Roast skate wing
with orange & caper oil served with shaved fennel and parsley, and barberry & tarragon beurre blanc
Orange and ginger glazed guinea fowl
potroasted with chestnuts and shallots, served with a jus made from the pot-roast juices
Pot-roast quail
on fragrant rice with dates, ginger and pomegranate seeds, served with freshly made yoghurt and mild red harissa
Slow-roast duck
cooked with cider, mandarins and kumquats served with braised red cabbage and shallot confit
Panchetta-wrapped pheasant breast
marinaded in garlic, lemon and thyme, with parsnip & wood-roast garlic purée and a wild mushroom jus
Cured loin of pork
rolled in paprika with Clonakilty black pudding (the best we can find – traditionally made in Cork from a recipe dating back to 1880) and in-house sauerkraut with juniper-Schnapps jus
Roast loin of venison
with port-thyme jus, purple curly kale, sweet potato game chips and apple-chilli jelly
Persian-spiced rabbit saddle
with pomegranate seeds, wilted spinach and sweet-sour prune sauce
Slow-braised lamb shank tagine
with white beans, mild green harissa and toum (Lebanese garlic sauce)
Traditional steak, kidney and Guinness pie
with fried Savoy cabbage and streaky bacon
Jugged hare
with panchetta, merlot, brandy and a touch of chocolate served with wild mushrooms and roast leeks