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Menus - Six Course

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MENU SIXTY ONE

Jerusalem artichoke and white truffle oil cappachino
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Russian gravadlax with cucumber spaghetti and a beetroot pesto
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Orange and thyme sorbet
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Slow roast rib of beef with caramelised shallots, honey roast carrots and confit new potatoes
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Cheese
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Banana and rosemary en pappilotte with a butterscotch creaa



MENU SIXTY TWO

Tomato consommé with a basil mousse
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Queen scallops wrapped in asparagus and pancetta with a muscatelle and vanilla syrup

Bloody mary sorbet
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Chicken supreme with boudain blanc, cauliflower puree, pomme anna and a light chicken froth
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Cheese
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Passion fruit rice pudding with a raspberry sabyon



MENU SIXTY THREE

Grilled goats cheese with garlic, lemon & thyme on a stack of Mediterranean vegetables
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Carpaccio of tuna and scallops with wasabi ice cream
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Orange and thyme sorbet
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Fillet of beef stuffed smoked oysters on a potato rosti with creamed spinach and a shallot jus
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Cheese
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Prune and armangac soufflé



MENU SIXTY FOUR

Brie and apple parcel
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Lobster bisque with a poached quinelle of scallop mousse
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Gin and lemon sorbet
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Rolled and stuffed saddle of lamb, confit garlic ,mustard mash and minted jus
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Cheese
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Poached pear in mulled wine with vanilla mascarpone



MENU SIXTY FIVE


Artichoke hearts with duxelle & glazed hollandaise
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Marinated squid and soused mackeral salad
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Champagne and lemon grass sorbet
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Pork tenderloin on garlic field mushrooms with blue cheese
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Cheese
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Orange and thyme panacotta



MENU SIXTY SIX


Baked goats cheese with smoked garlic cream on grilled endive with an apple and tarragon salad
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Tempura coated oysters with mixed leaves and saffron aoili
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Gin and grapefruit sorbet
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Honey roast breast of duck with five spice, dauphinois potatoes, caramelised figs and a cassis jus
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Cheese
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Apple and cranberry strudel with crème anglais



MENU SIXTY SEVEN


Vegetable tempura chilli and coriander jam
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Queen scallops with confit pork belly and a tomato reduction
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Vodka and beetroot sorbet
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Poached fillet of beef with boulangere potatoes confit garlic and braised root vegetable
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Cheese
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Dark chocolate fondant with white chocolate ice cream



MENU SIXTY EIGHT


Grilled Mediterranean vegetable and feta terrine with mixed leaf, pesto and balsamic reduction
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Smoked haddock crepe with aubergine caviar cream
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Lemon and rosemary sorbet
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Whole roast quail stuffed with a chicken and foie gras mousse on sauté potatoes with haricot vert and thyme jus
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Cheese
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Assiette of chocolate



MENU SIXTY NINE


Escabeche with parmesan shavings and lemon oil
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Smoked salmon roulade on a bed of roquette with black olive tapenade
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Cointreau and lemon sorbet
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Breast of chicken wrapped in parma ham stuffed with brie on dauphinois potatoes and white asparagus
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Cheese
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Tempura strawberries with vanilla ice cream and a passion fruit sabyon