© The Secret Restaurant 2009 | Private catering & personal chef | Brighton, East Sussex, UK

© The Secret Restaurant 2009 | Private catering & personal chef | Brighton, East Sussex, UK

starters

Home-made ravioli with nduja & asparagus & fresh parmesan

Chilled trout, avocado & lime lasagne with curly endive, red onion & coriander cress

Ricotta, spinach & pinenut ravioli, a truffle & sage sauce & sautéed chestnut mushroom

Tandoori & buttermilk halloumi with roasted shallot in filo with a hot lime & coconut sambal

Seafood bisque with a saffron aioli and prosecco shot
Beetroot risotto with candy beets and poached monkfish and chorizo lardons
Jerusalem and globe artichoke layered with shallot and served with a sweet walnut dressing
Seared venison mini fillet served with fondant potato and poached juniper pear

 

desserts

Amaretto poached pear frangipan with homemade sloe gin ice-cream and boozy figs

White chocolate fondue with a sharp rhubarb profiterole & orange brandy brioche

Flan de naranja - orange crème caramel with mini brandy snaps & orange tuile

Vanilla tart piled with berries & served with a rhubarb & vodka consommé & orange tuile

Dark chocolate & rose baked truffle with pistachio and set pressed berries

Sloe gin soaked cherry tart with Chantilly cream

main

Sticky mojito rack of lamb with gremolata mash & pan-fried broccoli

Beef sirloin with an oxtail, mushroom stroganoff sauce & fondant potato with caramelised parsnip

Sticky cherry duck breast with crisp polenta & sautéed kale

Pan fried bass fillet with steamed & roasted baby vegetables with a tarragon & beetroot consommé

& vine baby tomatoes

Rolled skate wing with a caper hollandaise, green mustard mash & pan fried, crisp green vegetables

Zarzuela (Spanish style bouillabaisse) served with crusty breads & roasted ratte potatoes

Baklava. of pistachio & cashew, layered with Blacksticks blue & Portobello mushroom, served with fondant potato, pan fried broccoli & a roasted shallot & wine jus

An open lasagne of, chestnut & Japanese wild mushrooms with spinach, sun-dried peppers, pine nuts & truffle oil

 

Please contact us to discuss your requirements. This is a just brief selection from our brochure showing the style of food we generally offer but we are more than happy to write bespoke menus with your preferences and ideas in mind.

Two or three courses with or without canapés with additional courses upon request.

We provide staff to serve; printed menus; all linen; crockery; cutlery and glassware for formal seating.

sample wedding breakfast menus