Kings feast menu is probably the finest most expensive menu on the market, at £500 p/person, this menu was designed & tailored by a passionate & experienced chef, who loves cooking as well as he is proud of his food. The chef always uses only fresh & most expensive ingredients, no artificial or frozen vegetable, meat, poultry, fish or shellfish is used in any of our menus, the chef always keep a high standard when it comes to his cooking. The client can sit down with the chef & discuss this menu, the client can ask for additional or different dishes, basically the client will be treated like a king, what the clients, want the clients get.
Canapés & Champagne :
All our canapés are made from the following ingredients:
Lobster _ Duck Liver. Langoustine _ Chicken. S-Salmon _ Caviar. Pork _ Vegetarian. Beef _ Lamb.
Soup of your Choice: Chicken or Game Bird Soup Beef Soup Lobster Soup Vegetable Soup (Vegetable of your Choice). Fish soup (Fish of your choice) Starter (2) Tuna Tartar on a bed of Beetroot & deep fried sea weed. Or you can discuss other options with the chef.
_ Roast Beef Fillet, served with potato fondant, green beans & thyme Jus.
_ Roast Pork Loin served with Braised red Cabbage, raisins & calvados saffron cream sauce. _ Roast Lamb Neck served with Creamed potato dauphinoise, baby carrots & Minted jus.
_ Seared sea scallops, served on a bed of chorizo sausage, celeriac puree & anis Cream Sauce.
_ Roasted partridge, served with sundried tomato & parmesan cheese polenta with wild mushrooms cream sauce.
_ Vegetarian (optional the client must ask the chef for it).
(1)_ Jerusalem Artichokes, peas or asparagus risotto, served with mascarpone, parmesan cheese & parmesan tuiles.
(2)_Roast Portobello mushroom stuffed with ratatouille, served on a bed of potato & celeriac rosti & red pepper sauce.
(3)_Roast sweet pepper stuffed with couscous, raisins, pine nuts, served with babaguanouche, tsaziki & basil tomato sauce.
(Optional For Vegetarian Only, still you can discuss other options with the chef).
All the main courses will be served to the client one by one, they were all designed & portioned to fit in an adult stomach, nothing will go to waste.
Desert (1) Poached pear Tart, served with vanilla Ice Cream, Crème anglaise & raspberry couli. (Or discuss other deserts with the chef.)
Desert (2) Fresh Fruit Plate.
Break for forty five minutes, with Liquor & Cigars.
After Break Snacks:
_ Cheese Plates.
_ Charcuterie Plates.
_ Fererro Roche Chocolate.
This menu is designed to meet our clients high expectations, every dish will be cooked from scratch, using only fresh ingredients ( Meat & Vegetables ), We also use the finest most expensive ingredients, ( fresh saffron, fresh truffles, fresh lobster, fresh foie gras de canard, Japanese beef, fresh organic chicken, fresh game birds, fresh oysters, fresh sea scallops, fresh wild salmon ).