Our Food
Menu Samples
All our menus are bespoke and are tailored to the individual, whilst using the finest of seasonal ingredients.
The following are a few samples of what we can supply but we are by no means limited to. Whatever style of food you require we will be able to offer a solution that will fit into your budget and keep you and your guests very happy. Whether its a function for 300 or a birthday party in your own home
As we tailor every event to suit your needs, all prices are by arrangement.
Please note that this is a very small sample of what we can offer and encourage you to Contact Us to discuss your event
Canapes
Confit Duck, Pear and Stornaway Black Pudding “Sausage Roll”
Korma Braised Beef “Calzone”
Buffalo Mozzarella, Iberico Ham, Basil and Cantelope Melon
Honey Glazed Pork and Herb Chipolatas with Confit Shallots, cheddar mash
Slow braised Moroccan style Lamb Croquettes, Aubergine and Harissa dip
Tiger Prawn spring Rolls with Sweet Soy and Chilli
Gruyere Cheese, Chilli and Artichoke Beignets
Starters
Pumpkin, Galangal and Coriander Root Soup
with Coconut and Rocket Pesto
(available with Flamed Tiger Prawns)
Local Crab and Lobster Bisque
with filled Tortellini
Woodland Mushroom and Madeira Bisque
with Confit Duck leg meat, Truffle croutons
Smoked Ham Hough Terrine
with Piccalilli and Apple Dressing
Goats cheese Gnocchi
with Smoked Heritage Tomatoes and Red Pepper Tuille
Whisky and Treacle Cured Scottish Salmon
with Fennel and Apple Salad, Roast Scallop
Main Courses
Roast Rib of Prime Aberdeen Angus Beef
with Duck Fat Potatoes, Roasted Vegetables, Port Juices, Yorkshire pudding
Tamarind Roasted Loin and Braised Cheek of Grampian Pork
with Red Cabbage, Fondant Potato
Peppered Loin of Dess Estate Venison
with Parsnip Puree, Ragout of Savoy Cabbage, Cocotte Potato Port Jus
Roast Breast of Grampian Chicken
stuffed with Whisky and Haggis Mousse & Fondant Potato
Roast Breast of Moroccan spiced Corn Fed Chicken
with Smoked Aubergine Puree, fondant sweet potato & cumin roasted parsnips
Roasted Rump of Scottish Lamb
Braised Shoulder and Potato Galette, Spiced Cauliflower Puree
Roast Cod Fillet
Rosemary Crushed Baked Potatoes, Sweet Corn Veloute and Chorizo Crumb
Pan fried Monkfish
on a Curried Mussel Broth finished with Cream
Desserts
Lemon Grass Crème
with Macerated Fruits in Galangal and Lime leaf Syrup, Coconut Praline
Blairgowrie Raspberry Panna Cotta
with Sweet Wine Jelly, Raspberry Sorbet, Butter Biscuit
Seasonal Tart Tatin
with accompanying Ice Cream and Garnish
Dark Chocolate Brownie
Roast White Chocolate Cream, Boozy Cherries and Sorbet
