Our Menus

Deliciously different food

An expert team of Michelin-starred chefs create original menus for each event, with no two occasions ever being the same.

Inspired by beautiful seasonal ingredients, our menus ensure current food trends are considered and broad appeal is delivered. We create food you want to eat.

Seated Dinners

First Course

Confit duck leg, grilled Lancelot plum & chutney, Land cress, caper & shallot salad

Chicken liver parfait, crushed potatoes, perigord truffle, poached quince & walnut

West Dorset cheddar soufflé, romanesco velouté & sunflower seed dressing

Poppadom crusted La Latteria burrata, lentil daal & pickled heirloom carrots

Kanzuri scottish salmon, pickled shimeji, spiced avocado & heritage radish

Main Course

Braised West Country beef cheek, parsnip purée, bone marrow crumb & dashi

Cumbrian lamb, creamed kale, torched potato terrine, roasted grelots & sea lettuce (gf )

Venison loin, pickled red cabbage, violet mustard, smoked beetroots & pear

Barbecued Udale duck breast, mulled spiced beetroot, damson jam & mushroom

Coal roasted chicken, hispi cabbage, black garlic, hazelnut & truffle (gf)

Nut crusted halibut, artichoke filled gnocchi, fennel, tarragon purée & jus gras

Slow cooked aubergine, tamarind, glazed onion & white bean purée (ve, gf)

Smoked sand carrot, roscoff onion bhaji soy raita & heritage carrot

Dessert Course

Caramelised Pink Lady tart, puff pastry, caramel glaze & vanilla bean ice cream

Chocolate & coffee delice, sablée, chocolate fudge & salted caramel ice cream

Almond panna cotta, cinnamon madeleine & roasted plum marmalade

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Food Stalls

Pokē from Hawaii

Tropical ahi pokē, Citrus coconut sauce, rainbow rice, avocado & macadamia

Salmon pokē, classic shoyu sauce, black rice, pickled cucumber & seaweed

Tofu pokē In spicy ponzu sauce with kelp noodles, seaweed & edamame

Fresh from Tokyo Station

Hamachi Sashimi

Tempura Soft Shell Crab

Crying Tiger Glazed Chilean Seabass

Katsu Chicken, Tonkatsu Sauce

Crispy Egg Noodle Nest, Soy Cured Duck Yolk

Cured, Smoked & Carved

AIR DRIED BEEF, Red Wine Vinaigrette, Salted Kohlrabi

FRIED TRUFFLE SALAMI, Sour Cream with Ratte & Pink Fir Potato

CURED GLOUCESTER SPOTTED PORK, Shaved Preserved Vegetables

Mexican Street Market

GRILLED SIRLOIN TACO, Guacamole, Chipotle Tomato Sauce

PULLED LAMB, Pomegranate Salsa, Tahini

CHOPPED SALAD, Avocado, Black Beans, Roasted Pepper, Lime Coriander

Sweet Tooth Station

GOOSEBERRY & ELDERFLOWER POSSET

RASPBERRY RIPPLE MINIATURE MERINGUES, Chantilly Cream

LEMON MERINGUE PIE SHOTS

CHOCOLATE-PEANUT BUTTER TIMBALE
Bowl Food

Served hot

Sticky beef, parsnip mash & Jerusalem artichoke crisps

Chargrilled lamb rump, spiced aubergine, minted yoghurt & couscous salad

Teriyaki salmon fillet, pickled bean sprout, cucumber & Asian cress salad

Seafood paella, prawns, calamari, mussels & saffron rice

Crisp potato cakes filled with spiced lentils , fines herbes salad, fresh tomato & lemon dressing (v, df, gf)

Lancashire Bomb cheese soufflé, cauliflower velouté & pine nut dressing (v)

Served cold

Carpaccio of beef, globe artichokes, pickled shallot rings & perigord truffle (gf)

Salmon poké, shoyu sauce, black rice, pickled cucumber & seaweed (df)

Dressed Cornish crab, celeriac remoulade, Mustard Leaf Ruby Frills & melba toast

Superfood salad, black & white quinoa, broccoli, avocado, beetroot, cucumber, cherry tomatoes & toasted seeds (ve, gf )

Textures of beetroot, goat’s curd, celery & hazelnut praline vinaigrette (v, df )

Burrata, green beans, port compressed figs, Parmesan frico & truffled vinaigrette (gf )

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Canapés Menu

Served cold

Soy cured beef, pickled daikon & shimeji (df)

Five spice duck, hoisin, wonton cone, wasabi emulsion & spring onion (df)

Lobster cocktail, Avruga caviar, croustade & Bloody Mary crème fraîche

Scallop ceviche, coconut, ginger, chilli, tomato & coriander salsa (gf, df )

Peri peri chicken, red pepper cone, piperade, almond & feta

Served hot

Beef short rib, spring roll pastry, cauliflower purée & perigord truffle

Glazed pork belly, apple purée & crackling (df, gf)

Malaysian chicken skewer, peanut sambal dip & coriander (df)

Triple-cooked chip, sour cream & caviar (gf)

Perigord truffle arancini & black truffle mayonnaise (v)

Beetroot tarte tatin with pecorino & aged balsamic (v)

Butternut & kale doughnut, pecorino custard & winter truffle (v)

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GALLERY

Making memories

Curious to see more? Click here to see some of our favourite events and how these magical moments come together.

rhubarb

Our Menus

Deliciously different food

An expert team of Michelin-starred chefs create original menus for each event, with no two occasions ever being the same.

Seated Dinners

First Course

Main Course

Dessert Course

Food Stalls

Pokē from Hawaii

Fresh from Tokyo Station

Cured, Smoked & Carved

Mexican Street Market

Sweet Tooth Station

Bowl Food

Served hot

Served cold

Canapés Menu

Served cold

Served hot

GALLERY

Making memories

VACANCIES

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Get In Touch

Richard Prosser, Chairman

BOOK A TABLE

P.B. Jacobse, Chief Executive Officer

Helen Bowey, Chief Development Officer

Laraine Beament, Chief Financial Officer

Coen Van Niersen, Chief Operating Officer

Amanda Underwood, Chief People Officer

Katie Harel, Marketing Director

Chris Rettie, Director of rhubarb at the Royal Albert Hall

Sebastian Grygier, Director of Sky Garden

Patrick Donaldson, Director of London Event Sales

Sarah Hammond, Director

Chris Hammond, Director