November has been a cold month which was a perfect setting for my latest monthly Private Dinner Party at the Grayshott Gallette. A Winter themed menu starting with a hearty soup of roasted butternut squash and coconut milk with a warming chilli and ginger kick, followed by slow braised lamb provided a great start. Finishing off with an individual apple and pecan crumble was a fantastic end, providing a filling meal to help combat the cold weather.
Sweet chilli King prawns & fresh coriander,
Curried sweet potato, black sesame seeds,
Goat’s cheese, wrapped in Parma ham,
Chunky butternut squash and coconut soup:
Chilli, lemongrass, ginger, coconut milk,
Slow braised shank of lamb, Tarragon and balsamic gravy,
Mustard seed mash, seasonal vegetables,
Individual Toffee apple, crunchy oat and pecan crumble,
Chilled vanilla and cinnamon custard.
Grayshott Gallette Dinner Party, July
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk