Fine DiningAll allergies and dietary requirements can be catered for. Please contact us for further information [email protected] 01342 714274 Please select your two starters, then

Fine Dining

01342 71427407800 574441

[email protected]

At Sussex Chef we pride ourselves on producing the highest quality food that is carefully selected & sustainably sourced from local produce.

Using contemporary culinary techniques, in particular ‘Sous Vide’ cookery, we produce the highest quality of food for every individual clients special event.

We strive to make your event as perfect & as personable as possible ensuring you the best service & quality from your first initial contact with our team to the last clean plate.

The following pages contain our Fine Dining menu’s designed by Head Chef Ben Horle. Further menus can be viewed at www.sussexchef.com/catering-menus

See photographs & keep up with our latest newsTo discuss a personalised menu, arrange

a meeting or attend a tasting please contact Lindsay, Ben or Clare.

© Sussex Chef 2016

Canapes

Starters

Mains

Desserts

After Dinner

Wine List

Price List & Inclusions

Our Local Suppliers

Contents

01342 71427407800 574441

[email protected]© Sussex Chef 2016

Canapé Menu

Canape Menu

Eggs Bennedictwith quails egg, crispy parma ham & hollandaise (h/c)

Lobster and Apple Cups**

Spiced Foie Gras** with sauternes jelly & home-made raisins (c)

Aromatic Crispy Duckwith watermelon, dressed with hoi sin and seseme

Scallops* with truffle pea puree

Steak & Bernaise sauce on a duck fat chip

Crab Mayonnaise with chilli shortbread (c)

Beetroot Cured Salmon on a pea blinis with lemon & thyme mascarpone (c)

Fig & Mozzarella with basil & honey (v) (c)

Wild Mushroom Palmiers with goats cheese & dragachelio (v) (c)

choose 4 items

A taste sensation, please select four items from the menu below for you and your guests.

Beetroot Cured Gravledax on a beetroot carpaccio with beetroot puree, lemon scented cream & an orange jelly,

basil micro cress & poppy seed toast

Seared Breast of Pigeon with sage and hazelnut jus & a tipsy chicken bon bon

Pan Fried Hand Diver Scallops with potted pork croquettes and spiced tamarind

Goats Cheese Moussewith honeyed walnuts & beetroot salsa (v)

Crab Mayonnaise

with chilli butter biscuits, avocado & mango salsa with a lime jelly

Chefs Personalised Starterbook a consultation with our head chef Ben Horle to create a bespoke starter dish to suit you own unique tastes

Followed by a sorbet palette cleanser, gin & tonic, beetroot & vodka or sweet lemon & basil

Starters

All allergies and dietary requirements can be catered for. Please contact us for further information [email protected] 01342 714274

Please select your two starters, then ask your guests to pre-choose which one they would like to have on the night . . .

Loin of Venison Two Ways with nutmeg and celeriac puree, chanterelle mushrooms, cavelo nero & blackberries

Surf & Turfcharleston “creamed lobster” ravioli with sussex fillet of beef & chanterelle mushrooms

Sussex Pork Fillet wrapped in oak smoked streaky bacon & rosemary, served with honey braised cabbage, roasted carrots & dauphinoise

Locally Caught Fresh Pan Fried Sea Bass on a salad of minted peas & broad beans with saffron potatoes

Sussex Lamb Cooked Three Wayswith crushed new potatoes, asparagus spears, broad beans & pea puree

Spinach & Mushroom Fricassewith tarragon gnocchi, poached egg & vegetarian parmesan (V)

Chefs Personalised Mainbook a consultation with our head chef Ben Horle to create a bespoke main dish to suit you own unique tastes

Mains


Please select two main courses, then ask your guests to pre-choose which one they would like to eat on the night

Fruity Triolimon cello posset & basil sugar topped with soft glazed meringue

blackcurrant & poppy seed shortbread stack

white chocolate & raspberry mousse

Chocolate Lovers Triobelgian chocolate tarte with amoretti cream

chocolate & stem ginger mousse

white chocolate & mascarpone cheesecake with raspberries

Summer Berry Trioblackberry & raspberry mille-feuille

strawberry sorbet

blueberry chocolate dipped meringue kisses

Zesty Triomango bavarois

lemon cheesecake

lime & coconut sorbet

Desserts


Please pre-choose your favourite trio of dessert for all your guests to enjoy . . .

Tea & Coffeea selection of english breakfast and herbal teas

south coast fresh filter coffee

Petit Foursa selection of belgian chocolate truffles, turkish delight and financiers

After Dinner


Sussex Chef Fine Dining PricesOur food exploration experience offers you and your guests a tour of the plate with the discovery of the most amazing looking, smelling and tasting food our wonderful local area has to offer.

Canape Menu4 items £25.00 per person(please note this cost is for an add-on service and not sold individually)

Fine Dining Prices

Small Intimate DiningFor two -£750For up to eight guests -£900.00For up to ten guests -£1000.00

Groups of over 10 guestsFor over 10 guests –£1000.00 plus £80 per additional guestFor over 20 guests –£1800.00 plus £60.00 per additional guestFor over 30 guests -£2400 for 30 guests plus £50.00 per additional guest

These prices include a full team of catering staff who will cook and serve your extravagant meal. Costs include complimentary crockery and cutlery hire, glassware, linen, napkins, food and drinks waiters and a pre-ordered choice of 2x starters, 2x mains and 1x trio of desserts for you and your guests, there will also be a palate cleanser between courses and after dinner coffee with petit fours.If more choices are requested by you the client we will need to assess the capabilities of your kitchen space and may need to hire additional kitchen equipment plus there will be an additional staff fee.We bring our own cookware but use your own kitchens workspace, hobs and ovens. Our menus have been designed to suit most domestic kitchens, however additional hire may be required depending on your facilities and numbers, for example an aga as a main oven can be very temperamental with fluctuating heat temperatures.

Additional Food Costs:Canapes, Starters & Dessert; Items marked * carry a £1.50 per guest supplement charge, marked ** a £2.25 per guest supplement charge Mains; Items marked * carry a £5.00 per guest supplement charge, marked ** an £10.00 per guest supplement chargeThese prices are dependant on final numbers and all prices shown are plus 20% V.A.T.

Butterbox Farmwww.butterboxfarm.co.uk

Local grass-fed beef and lamb

With a minimum of 3 months notice we

can source the beautiful Dexter or Sussex

Bread beef, Romney lamb, Portland

hoggetor lamb. All from Butterbox farm.

Holman’s Bridge Farmwww.holmansbridgefarm.com

Free-range chickens and turkey

Reared at the farm and fed a balanced

cereal rich diet

Free-range pork - sourced from our

specialist butcher at Holman’s Bridge

farm, using free-range Surrey reared pork

fed on natural cereal diets.

Find out more at:

www.plantationpigs.co.uk

High Weald Dairywww.highwealddairy.co.uk

Milk and cream - the majority of their

cows milk comes from the cows milked

at high weald dairy. Their sheep milk is

supplied by several sheep milking units,

the largest milking over 700 ewes twice

every day, and their goat milk comes

from Kent.

British cheese - all made 20 meters from

the milking sheds from pasteurised

milk with no artificial ingredients. They

use vegetable rennet so it is suitable for

vegetarians.

Grassington Farmwww.grassingtonfarm.co.uk

Organic eggs – freshly laid by free-range

chickens free to roam across acres

of pasture and woodland, and fed an

organic diet.

Veasey and Sonswww.veaseyandsons.co.uk

Award winning fishmonger with

their own fishing boat accredited by

the Responsible Fishing Scheme, giving

an assurance to the supply chain that

fish from the vessel has been caught

responsibly and sustainably.

MCB Seafoodswww.mcbseafoods.org

Marine and fresh water fish, shellfish and

exotics - sustainably certified, operating

out of Newhaven with the majority of

their fish directly from local fishermen

and UK markets. Their traceability

system means that their fish can be

tracked from the sea to saucepan.

Local SuppliersAt Sussex Chef we use only the best, locally sourced meat and endeavour to use as much produce from the local area as we can. Below is information on our main suppliers

Fletching Glasshouseswww.fletchingglasshouses.co.uk

Organic vegetables, salads and edible

flowers – picked and packed daily for

freshness using natural and sustainable

growing practices.

The Sussex Kitchenwww.thesussexkitchen.com

Fresh bakery bread – made 20 meters

from Sussex Chef’s own door

Documents

Fine DiningAll allergies and dietary requirements can be catered for. Please contact us for further information [email protected] 01342 714274 Please select your two starters, then