Welcome to Chris Sherville Private Chef Welcome to Chris Sherville Private Chef
Starters

Chicken liver parfait with Sauternes jelly
Squid braised in its own ink with fennel, peas and Oloroso
Warm salad of broad beans, squid and Chorizo
Jellied ham hock with piccalilli
Avocado and crab cocktail with sweet corn sorbet
Poached oyster with saffron linguine, caviar, lemon butter sauce and parsley juice
Figs with grilled goats cheese and radicchio, lemon mustard dressing (V)
Buffalo mozzarella with gazpacho sauce and pesto (V)
Sweetcorn and coriander fritters with tomato salsa and sweet chilli raita (V)


Mains

Confit duck with saffron potato puree
Dover Sole with shellfish veloute and salmon caviar
Sea Bass roasted with garlic, chilli and rosemary with prawn linguine
Fillet of Turbot with samphire, risotto nero and roast red pepper sauce
Butter roasted cod, with velvet mash and spiced lentils
Pork fillet wrapped in serano ham with celeriac/truffle oil puree and wild mushroom ragout
Breast of chicken poached with morels and little gem lettuce
Beef three ways: braised cheek, faggot en crepinette and rare fillet, with horseradish mash
Slow roast shoulder of lamb with polenta
Roast pepper and butternut squash charlotte (V)
Pea, mint and feta spanakopita with beetroot and yoghurt sauce (V)
Tian of aubergine and red pepper with Mediterranean vegetables, toasted pine nuts and sweet potato puree (V)


Desserts

Knickerbocker glory
Lemon and lime tart with toasted coconut ice cream
Strawberry and Galliano Millefeuille
Vanilla poached apricots with hazelnut praline and Frangelico cream
Rich chocolate mousse, white port jelly and raspberry sauce
Elderflower jelly with raspberries and vanilla and cardamom ice cream
A Strawberry plate of mousse, jelly, macerated and sorbet with black sesame praline


S.E.Asian buffet food

Vietnamese braised pork with pineapple sambal
Thai red, green or Mussaman curry
Steamed coconut pancake with prawn/pork stuffing
Seafood noodle balls with sweet chilli
Beef, pork or chicken Satay
Hot, sweet and sour mango salad
Coleslaw in the Burmese style
Chargrilled aubergine with fried tofu and peanut sauce


Middle Eastern buffet food

Marinated BBQ shoulder of lamb
Merguez sausages
Chicken and apricot tagine
Almond and pomegranate cous cous
Warm new potato, chick pea and preserved lemon salad
Tabbouleh
Orange, red onion, radish and olive salad
Flat breads