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 2025/26 the following menu is available to you and your friends:

Day 1

Mini spinach, feta & pinenut quiches

Chevre & thyme panna cotta with black garlic & grapes,

pickled beet ‘slaw, walnut honey
-

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
-

Melting chocolate fondants

with rosemary & fig creme brulées,

fresh blackberries, blackberry sorbet

and dark chocolate soil

Day 2

Fresh blinis with smoked trout,

pickled cucumber and caviar

Pan-fried foie gras

on poached pear & walnut marinated date salad

with balsamic syrup & walnut pesto
-

Cod loin with pine nut & scallion granola

on curried cauliflower

with a coconut cauliflower puree.

Served with fresh mango salsa
-

Chèvre d’Argental with toffee walnuts & apple
-

Orange & vanilla pannacotta

with vanilla compressed strawberries,

strawberry sorbet, caramelised white

chocolate crumble and baby basil

Day 3

Spiced sweetcorn fritters

with black garlic mayo and Salsa Macha

Pine nut & ricotta tortelloni

with crispy pancetta, shaved parmesan

and courgette veloute
-

Sous-vide NZ lamb on celeriac puree,

confit lamb shoulder Wellington

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

Olive & rosemary scones with whipped brie

and semi-dried cherry tomato
-

Smoked mushroom carpaccio

on blackened Avoine risotto with soy ribbons,

shaved apple & shiitake, black

garlic soubise and micro herb salad.

Pan-roasted duck breast on sweet potato puree

with wild mushrooms and a

confit, foie gras & fig tortellini.

Spiced red wine syrup and chive oil to finish
-

Bleu d’Auvergne AOC

with homemade pear & date chutney
-

White chocolate & rosemary cremeux

with fresh blackberries, blackberry

& rosemary gel, sable biscuit tuille and

blackberry & rosemary sorbet

Day 5

Dukkah Falafel

with minted yoghurt

Lime & coriander cured salmon

on pickled cucumber with a light wasabi cream,

soy syrup, Nori crisps and popped black rice
-

Charollais beef fillet with smoked beetroot puree.

Served with asparagus, wild mushrooms,

fig & balsamic chutney
-

Morbier AOC with caramelised pears
-

Rich dark chocolate mousse

With NZ fudge, cherry sorbet and drunk cherries

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 pork 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 eight 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.