Indulge Me

Damian has been taken around the world for his cooking. From training island chefs on the private Caribbean island of Mustique to hunting and preparing wild game on exclusive hunting reserves in Georgia USA. His attention to detail and his passion for great food has brought him to where he is today.

This menu reflects his time spent in some of the best kitchens of the world (well, actually some of them could also arguably be the most rustic!).

Price is 75€ per adult per night for just dinner service.

This price includes fine wines carefully selected to compliment and accompany your meal*.

For the winter season of 2024/25, the following menu is available to you and your friends:

Day 1

Mini spinach, feta & pinenut quiches

Chevre & thyme panna cotta with assorted beets,

walnut snow and toffee walnuts.

Served with poppy crackers and baby watercress
-

Pan-roasted pigeon breast on carrot puree,

wild mushrooms and crispy truffled polenta

with sautéed watercress, confit pigeon leg

and grosseille couli
-

Camembert de Normandie AOC

with groseille compot
-

Orange & vanilla pannacotta

with vanilla compressed strawberries,

strawberry sorbet, caramelised white

chocolate crumble, strawberry crisps

and baby basil

Day 2

Fresh blinis with smoked trout

and caviar

Pan-fried foie gras

on poached pear & walnut marinated date salad

with balsamic syrup & walnut pesto
-

Cod loin with pine nut & scallion crust

on curried cauliflower & spinach

with a coconut cauliflower puree.

Served with fresh mango salsa
-

Chevre d’Argental with toffee walnuts & apple
-

Melting chocolate fondants

with rosemary & fig creme brulées,

fresh blackberries, blackberry sorbet

and dark chocolate soil

Day 3

Spiced sweetcorn fritters

with herbed chilli crème fraîche

Pine nut & ricotta tortelloni

with crispy pancetta, shaved parmesan

and a sage & lemon broth
-

Sous-vide NZ lamb on celeriac puree,

spinach & roasted garlic croquettes

and root vegetable balls.

Served with a thyme jus and Vin-chaud syrup
-

Beaufort AOC with home made plum chutney
-

Limoncello, thyme & honey ice cream

with meringue sails, lemon curd

and fresh raspberries.

Served with thyme & pistachio gremolata

Day 4

Lentil & blue cheese wantons

with a herbed chilli sauce
-

Smoked celeriac

on blackened risotto with soy ribbons,

shaved apple & shiitake, black

garlic soubise and micro herb salad.

Pan-roasted duck breast on sweet potato mash

with sautéed spinach, girolles and confit,

foie gras & fig tortellini.

Spiced red wine syrup and chive oil to finish
-

Bleu d’Auvergne AOC

with homemade pear & date chutney
-

Chocolate & Baileys cremeux

with banana & rosemary ice cream,

caramel mousse, banana brûlée

and salted peanut snow

Day 5

Dukkah Falafel

with minted yoghurt

Lime & coriander cured salmon

on pickled cucumber with a light wasabi dressing,

soy syrup, Nori crisps and popped black rice
-

Charollais beef fillet on garlic spinach,

with smoked beetroot puree.

Served with smoked asparagus,

fig & balsamic chutney
-

Morbier AOC with caramelised pears
-

Blackberry & port soup

with caramel & balsamic ice cream

on a chocolate truffle

Day 6

Cognac Foie Gras

on toasted brioche with pear & date chutney

-
Chilli, lemongrass & coconut soup

with a crispy mushroom dumpling

and pickled pear salad
-
Sous vide veal fillet rolled in cep powder

on sweetcorn & truffle puree.

Served with snowpeas, honey poached radish

and winter vegetable balls
-
Chaource AOC with mandarin confit
-
Raspberry & pistachio cannelloni

with fresh raspberries filled with

pistachio cream & raspberry sorbet

All of these meals are available in vegetarian options, please let us know when ordering!

This private chef service is only available for groups of six adults or more.

Menus may vary slightly with seasonal availability of fresh produce or the whims of your chef.

* Where wine is included, there will be half a bottle wine for each person in your group. Extra wine is available on demand.