top of page

Indulge Me


Our Indulge Me menu is strictly reserved for our more discerning clientele.

Or anyone who loves their food.

Whoever really.

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 2023/24, 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.

bottom of page