Weekday Superb DINNER offer £45 per head with WINE!
when dining in February, *
when dining in February, *
For a fantastic New Year celebration of collaborated chef forces, ChefGary and ChefMike are introducing a fabulous £45 per head three course menu. This will be ideal for those wishing to dine on a slightly lower budget than my £65 or tasting menu package. For the month of February only, this also comes with FREE WINE! All you need to do is book in for February of this year, 2017 to reserve your table. (conditions apply, please see bottom of this page)
Choose your menu from below then sit back and relax whilst hosting the perfect dinner party, having your own personal chef prepare and serve a delectable and delicious three course meal. A perfect way to add a professional touch to celebrate your Birthday, Hen Party, Engagement, House warming, Anniversary, Business Lunch, Works Party or just a great night in entertaining friends and family without any stress and fuss.
ChefGary and ChefMike take care of all the food purchasing, preparation, cooking, serving and clearing away for your dinner party, providing all the cooking utensils, crockery and cutlery, leaving your kitchen completely clean and tidy.
To Start:
Warmed goats cheese, chilli roasted beetroot,
saffron pickled fennel,
ciabatta croute, rocket leaves,
or
Serrano ham, buttered asparagus spears,
slow poached confit duck egg yolk,
Dijon, pickles,
or
Gin and juniper cured salmon,
salmon and horseradish cromesquis, lime mayonnaise,
soused cucumber ribbons, spring onion, Main Courses:
Slow roasted pork belly, sea salted crackling, champ potatoes, caramelised red onion tarte tartin, buttered greens, cider gravy
or
Slow braised beef brisket, oxtail and ale pie, shortcrust pastry,
spring onion and cheddar mash,
Slow braised beef brisket, oxtail and ale pie, shortcrust pastry,
spring onion and cheddar mash,
buttered carrots, honey roasted parsnips,
or
Pan seared sea bass fillet, white wine and lemon butter sauce
or
Pan seared sea bass fillet, white wine and lemon butter sauce
sea bass, horseradish and fennel "fish cake"
fondant potato, saute savoy cabbage with pancetta and onions,
or
Wild mushroom, puy lentil and kale pie, bubble and squeak,
Winter greens, buttered carrots,
Winter greens, buttered carrots,
To Finish:
Salted caramel, pecan and chocolate brownie,
peanut butter ice cream, peanut and cashew brittle,
or
Vanilla, espresso and honeycomb creme brûlée,
or
Vanilla, espresso and honeycomb creme brûlée,
chocolate and cinnamon doughnuts,
or
Apple tarte tartin, stem ginger ice cream,
or
Apple tarte tartin, stem ginger ice cream,
caramel tuille.
*Destinations over 20 miles from SO53 will incur a sensible travel charge
*Minimum table number of 8 applies
*Menus subject to change due to availability of ingredients
*Exceptions to menu can be made for special dietary requirements
*Half a bottle of red or White per person allocated to February wine deal
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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