Private dining

We work with the best suppliers and source the finest produce and ingredients to help us achieve simply delicious food.

Our lovely front of house team are a group of hand-picked experienced and mature individuals who ensure everything runs smoothly and to your wishes.

From birthday parties, to anniversaries, to just because.

  • Chose from our curated, seasonal menus, or let our head chef design a personalised menu for you and your guests. Based on your favourites and introducing seasonal ideas and delicious combinations.

  • From welcome drinks, to carefully paired wines, to bespoke cocktails - why not let us supply your drinks too. We can suggest interesting and delicious pairings for any menu or occasion.

  • We can help design and decorate a beautiful dinner setting to match any colour scheme, interior, or style preference.

sample menu (private dining)

  • Canape

    Salmon tartare, lemon puree, whipped avocado, beetroot shard

    Seared tuna skewer, sesame crust, wasabi mayo, fresh jalapeño

    Parmesan sable “dodger” whipped goats cheese, blackberry jam

    Spiced beef short rib taco, salsa, coriander mayo, avocado, lime

    Tempura squid, chilli crack dip

    Oxtail tartlet, brown butter béarnaise

    Chicken liver parfait, plum chutney, walnut toast

    Hot smoked salmon tartlet, watercress emulsion, rye bread crumb

    Smoked aubergine pastilla, spiced coconut yoghurt

    Ham hock croquettes, spiced pineapple salsa

    Warm hash brown, whipped English goats cheese, truffle honey

    Roasted cauliflower and cômte cheese croquette, curry mayonnaise

  • Starter

    Cured mackerel, macadamia gazpacho, compressed grapes, sourdough croutons, tarragon oil

    Roasted scallops, cauliflower puree, pickled rhubarb, wilted chard, pancetta and herb crumb, brown caper butter

    Casserole of wild mushrooms, spinach and potato gnocchi, truffle pecorino

    Burrata, chargrilled courgettes with chilli and garlic, broccoli and parmesan puree, toasted hazelnuts, vinaigrette

    Cured and torched Scottish salmon, hot smoked salmon rillettes, pickled kohlrabi, parsley emulsion, cucumber ketchup, compressed cucumber, dill oil

    Crispy pork shoulder, risotto of pearl barley and creamed chorizo, chimichurri

  • Main course

    Roasted fillet of pork, confit belly, savoury granola, potato terrine, squash puree, braised red cabbage, pickled mustard seed jus

    Free range chicken, pressed thigh, hash brown, parsnip puree, buttered spinach, chicken jus with capers and gherkins

    Fillet of Surrey beef, parmesan tartlet of oxtail, caramelised celeriac puree, charred leeks, fondant potato, beef jus (£7 supp.)

    Roasted fillet of hake, olive oil mashed potato, Jerusalem artichoke puree, cavalo nero, parsley sauce

    Pithivier of salt baked celeriac, spinach and wild mushroom, glazed carrots, carrot puree, mushroom sauce

  • Dessert

    Chelsea tart, baked plums, milk ice cream

    Apricot parfait, white chocolate ice cream, apricot puree, pistachio tuile

    Warm chocolate pudding, candied peanuts, crème fraîche ice cream

    Whipped vanilla cheesecake, biscuit crumb, blackberries in lemon thyme syrup, poached pear, blackberry sorbet, mint oil

    Vanilla panna cotta, rhubarb sorbet, poached rhubarb, almond tuile