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7 Course Deluxe Tasting Menu

Menu by Chef Anaam M

4.9 (45 reviews)

Gazpacho Shots With Parmesan Crisps (V)

Deep Fried Crispy Katafi Prawn With Salsa

Teriyaki & Sesame Chicken Skewers With Hoisin Dip

Mini Scotch Eggs With Basil Emulsion

Chicken Liver Pate & Grape On Croutes

Vegan Zucchini Fritters With Spicy Salsa

Smoked Salmon Cream Cheese On Blini

Avocado Mousse & Salsa On A Rice Cracker(V)

Vegan Cheese & Pickle On Cracker (V)

Duck Scotch Egg With Aioli & Pickled Veg

Mince Stuffed Squid With Coconut Creamy Red Pepper Beurre Blanc.

Beetroot Cured Salmon With Creme Fraiche, Apple & Apple Gel, Pickled Cucumber, Capers & Herb Oil Dressing.

Potted Shrimp Stuffed In Tomato With Tomato Caviar & Herb & Lemon Oils

Duck Liver Parfait With Caramelised Figs, Tomato Chutney And Crispy Sour Dough Crouton.

Watermelon , Crab & Avocado Salad With Herb Oil.

Truffle Mushroom & Courgette Tagliatelle, With Silky Parmesan Sauce(V) Or (Ve)

King Prawn Linguine With Picante Chilli

Braised & Shredded Ox Cheek Tortiglioni

Deep Fried Beef Lasagne With Tricolour Purees

Tender Beef Ossobuco With Bucatini Filled With Delicious Meat Juices

Pulled Beef Ragu Cooked With Red Wine & Sofrito Served With Pappardelle

Truffel, Beet & Tomato Gnocchi In A Creamy Sauce With Toasted Pine Nuts (Vegan)

Peanut Crusted Cod With Lotus Root, Sauced Viarge & Cumin Celeriac Purée

1/2 Lobster Thermidor With Pomme Anna & Mixed Leaf Salad French Dressing

Citrus Roast Salmon On Black Rice, Soft Quail Eggs, Cucumber, And Goats Cheese Mousse & Beet Carpaccio.

Salmon Wellington - Spinach & Cream Cheese

Baked Thai Green Pollock With Coconut Curry Sauce Caramelised Shallots & Diced Vegetables.

Wild Mushroom & Creamy Butternut Squash Risotto With Pieces Of Fried Surimi (V)

Herb Crusted Lamb, Dauphinoise Potatoes, Squash Puree, Roasted Carrot, Cauliflower & Broccoli With Español Jus

Loin Of Rabbit Stuffed With Spinach & Prunes Served With Apple & Walnut Bread Pudding & Wilted Savoy Cabbage & A Rabbit Gravy.

Smoked Butter Coated Fillet Steak With Caramelised Shallot, Duchess Potatoes, Sauce Vierge, Field Mushroom, Grilled Tomatoes Roquet & Radish With Red Wine Jus Or Peppercorn Sauce.

Tamarind Duck Breast With Sweet Potato Gallette, Carrot & Orange Pure, Garlic Pakchoi & Red Wine Cherry Sauce.

Beef Wellington Wrapped In Duxelle With Pommery Mash, Fine Buttery Beans, Glazed Carrots And Beef Jus

Slow Cooked Gressingham Duck Al Orange, With Roasted Sweet Potatoes Parsnip Puree & Crisp With A Cherry Red Wine Jus

Roasted Rump Of Lamb With Caponata & Celeriac Herb Mash With A Red Wine Lamb Sauce

Roast Pigeon With Caramelised Apples, Wilted Hisppi Cabbage, Savoury Blackberry & Beet Soufflé & Beet Crisp.

Zing Citrusy Scoop Of Lemon Sorbet

Smooth Scoop Of Alphonso Mango Sorbet

Red & Strong Scoop Of Raspberry Sorbet

Scoop Of Tangy Orange Sorbet

Scoop Of Italian Blood Orange Sorbet

Warm Sticky Toffee Pudding With Custard Or Vanilla Ice Cream On A Brandy Snap(Ve)

Warm Chocolate Pudding With Chocolate Sauce & Ice Cream On Brandy Snap (Ve)

Strawberry Trifle With Elderflower Chantilly & Flaked Almonds

Tres Leche, Milk Cake With Caramel Topping (Ve)

Classic Tirimusu With Cherry Coulis (Ve)

White Chocolate Cheesecake With Pistachion & Almond Milk Arnished With A Caramel Tuile

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Chef Anaam

4.9 (45 reviews)

Trained by Michel Roux Jr, cooked for the Royal Family, Bahrain's Regal Family | featured in Financial Times | Ex-The Hilton, The Marriott, and the RAF Museum

super chef

Hounslow, Greater London
From £65pp / Min spend £300
50 yhangry events

In the world of catering, Anaam, a seasoned chef with 23 years of experience, has meticulously honed...read more

Highly ratedChattyEngaging storytellerImpeccable cleanlinessSuper chefReliableQuick to respond

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Trained by Michel Roux Jr, cooked for the Royal Family, Bahrain's Regal Family | featured in Financial Times | Ex-The Hilton, The Marriott, and the RAF Museum

super chef