sample menus

bespoke dinner party

the home gourmet offers a unique restaurant experience at home, serving up mouth watering and artistically created haute cuisine.

Dinner parties can be stressful and unsociable events for the host, so why not relax and let us do the hard work.

amuse bouche / appetisers

  • Ceviche of diver-caught scallop with a lemon and shallot dressing; served on an ornate china spoon.
  • Chilled pea soup shot, served with crème fraiche and homemade black olive oil.
  • Scottish lobster bisque cappuccino, with a frothy whip, served in a coffee cup!

starters

  • Risotto of Cromer crab, tarragon emulsion topped with a quenelle of avocado sorbet.
  • Pan fried Scottish scallops served on a bed of celeriac purée, crispy smoked bacon and candied walnuts.
  • Lobster, langoustine and tarragon homemade ravioli served with a light tomato and shellfish bouillabaise sauce.
  • Semi set mousse of English asparagus, poached quail egg, hollandaise and leaves.
  • Slow cooked shredded Gressingham duck ballontine, served with a poured pumpkin froth and quails egg.
  • Ham hock terrine with shitake mushrooms wrapped in a cabbage blanket with chunky piccalilli, toast.
  • Foie gras classique with pain d’éspices, gewürztraminer gel.

main courses

  • Pan fried Atlantic cod fillets on a bed of garlic spinach with a Whitstable cockle and clam bisque sauce.
  • "King of the seas" Turbot served on a pea and mushroom linguine with cream foam.
  • Heather honey-roast quail, cubed parsnip, artichoke confit and sweet jus.
  • Saddle of salt marsh lamb, stuffed with spinach and mushroom, served with glazed chanternay carrots and truffle pomme purée, jus.
  • Supreme beef wellington fillet with spinach and foie gras pâté, parma ham in puff pastry, buttered veg and light garlic mash.
  • Slow cooked Suffolk pork belly, caramelized shallots, spiced quinoa and apple jelly.

desserts

  • Individual tarte tatin with a pistachio fondant centre served with honey and lavender ice cream.
  • Millefeuille of crisp thinly puffed pastry and chocolate ganache, kirche crème.
  • Sugared shortbread biscuit with Kentish strawberries, cracked black pepper and balsamic dressing with Chantilly cream.
  • Lemon verbena pannacotta, mixed berry compote.
  • Soft lavender sponge, with lightly spiced poached pear, custard ice cream.
  • Assiette of locally sourced and French speciality cheeses, biscuits and homemade chutneys.
  • Home made petits fours, and coffees.