Welcome to Sussex Chef’s Fine Dining Catering Menu. This menu has been designed for our dinner party catering experiences, and is where things really get interesting! Everything at Sussex Chef is made to the best of our abilities, this is just where Ben’s favorites end up.
Why not ask Ben to come up with a dish just for you?

Teriyaki smoked salmon with lime and coriander
Aromatic crispy duck with a sweet watermelon, dressed with hoi sin and sesame
Succulent rare roast beef in mini Yorkshire puddings with creamy horseradish
Fig and mozzarella skewers (v) drizzled with honey

Scallop spoons with truffles and pea puree
Fillet of beef on a duck fat chip with bearnaise sauce
Eggs benedict and Parma ham with a hollandaise sauce
Wild mushroom palmiers (v) with creamed goats cheese and dragachelio

Lobster and apple cups
Spiced foie gras with sauternes jelly and homemade raisens
Fillet of lamb in fondant potatoes marinaded in shallots, honey and rosemary
Beetroot aranchini (v) with camembert and a port red risotto

Pre-chosen choice of 2 starter dishes for your guests

Beetroot cured gravelax (v)
on a beetroot carpaccio, with beetroot puree, lemon scented cream, an orange jelly, basil microcress and poppyseed toast

Seared breast of pigeon
with sage and hazelnut jus and tipsy chicken bon bon

Pistachio rolled potted ham hock and chicken
with fresh tangy piccalilli

Crab mayonnaise on chilli butter biscuits
with an avocado and mango salsa and a lime jelly

Pan fried hand diver scallops
with potted pork croquettes and spiced tamarind

Goats cheese mousse (v)
with honeyed walnuts, beetroot salsa and baby leaves

Pre-chosen choice of 2 main dishes for your guests

Loin of venison two ways
with nutmeg and celeriac puree, chanterelle mushrooms, cavelo nero and blackberries

Spinach and mushroom fricasse (v)
with tarragon gnocchi, poached egg and vegetarian parmesan

Sussex pork fillet
in oak smoked streaky bacon and rosemary, served with honey braised cabbage, roasted carrots and dauphinoise

Surf and turf
Charleston “creamed lobster” ravioli with Sussex fillet of beef and chanterelle mushrooms

Sussex lamb cooked three ways
with crushed new potatoes, asparagus spears, broad beans and pea puree

Locally caught fresh pan fried sea bass
on a salad of minted peas and broad beans with saffron potatoes

Variety is the spice of life, and this saying is never more true than with our trio desserts. It is so hard to choose your favourite for your guests to enjoy.

Mango bavarois

Lemon cheesecake

Lime and coconut sorbet

Belgium chocolate tarte with amoretti cream

Chocolate and stem ginger mousse

White chocolate and mascarpone cheesecake with raspberries

Blackberry and raspberry mille-feuille

Strawberry sorbet

Blueberry chocolate dipped meringue kisses