My latest Private Dinner Party went down great this weekend, being my fifth successive Dinner at The Grayshott Gallette, near Petersfield. It was particularly rewarding as some new friends, Jody and Kate Baker came along to sample my food. I cooked for 26 covers, making it a busy one, which was both challenging and hard work, but a great accolade when I received lots of positive feedback.
Menu
Canapes:
Goats cheese, Parma ham, Blush tomato,
x x x
Crispy duck rolls, Sweet chilli dipping sauce,
x x x
Spiced vegetable fritters. Minted yoghurt, Fresh sliced mango, Red chilli,
To Start:
Seared carpacio of British beef,
Cracked black pepper, sea salt, rocket leaves, black olives, parmesan shavings,
Main-Course:
Baked fillet of sea bass, Slow roasted tomato, rocket and garlic pesto,
Boulangiere potatoes, Glazed carrots, Steamed broccoli, Tarragon butter sauce,
To Finish:
Fresh Hampshire strawberries, macerated with black pepper, caster sugar and olive oil,
Brandy snap basket, Red berry coulis, Chantilly cream.
Grayshott Gallette Dinner Party, December
Grayshott Gallette Dinner Party, January
Grayshott Gallette, Dinner Party February
Grayshott Gallette, Dinner Party March
Grayshott Gallette Dinner Party, April
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