Our Indulge Me menu is strictly reserved for our more discerning clientele.
Or anyone who loves their food.
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 70€ 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 2022/23, the following menu is available to you and your friends:
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
Fresh blinis with smoked trout
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
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
Lentil & blue cheese wantons
with a herbed chilli sauce
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
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
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.