Fine Dining Menu

Welcome to Sussex Chef’s Fine Dining Menus.
These dishes have been designed for our dinner party catering experiences, and is where things really get interesting!
Everything at Sussex Chef is made to top specification using the finest quality ingredients, and this is just where Head Chef Ben’s favourites end up.
Why not ask Ben to design a dish just for you?

Starters

Beetroot Cured Gravlax
on a beetroot carpaccio with beetroot puree, lemon scented cream, orange jelly
& poppy seed toast

Seared Breast of Pigeon
with sage and hazelnut jus & a tipsy chicken
bon bon

Pan Fried Hand Diver Scallops
with potted pork croquettes and spiced tamarind

Goats Cheese Mousse
with honeyed walnuts & beetroot salsa (v)

Crab Mayonnaise
with chilli butter biscuits, avocado & mango salsa with a lime jelly

Mains

Loin of Venison Two Ways
with nutmeg and celeriac puree, chanterelle mushrooms, cavelo nero & blackberries

Surf & Turf
Charleston “creamed lobster” ravioli with Sussex fillet of beef & chanterelle mushrooms

Sussex Pork Fillet
wrapped in oak smoked streaky bacon & rosemary, served with honey braised cabbage, roasted carrots & dauphinoise

Locally Caught Fresh Pan-Fried Sea Bass
on a salad of minted peas & broad beans with saffron potatoes

Sussex Lamb Cooked Three Ways
with crushed new potatoes, asparagus spears, broad beans & pea puree

Spinach & Mushroom Fricasse
with tarragon gnocchi, poached egg & vegetarian parmesan (v)

Desserts

Fruity Trio
limoncello posset, basil sugar & soft meringue
blackcurrant & poppy seed shortbread stack
white chocolate & raspberry mousse

Chocolate Lovers Trio
Belgian chocolate tarte with amoretti cream
chocolate & stem ginger mousse
white chocolate & mascarpone cheesecake

Summer Berry Trio
blackberry & raspberry mille-feuille
strawberry sorbet
blueberry meringue kisses

Zesty Trio
mango bavarois
lemon cheesecake
lime & coconut sorbet