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Menus

A selection of menus.

A few examples of Patrick’s cooking. Each menu is created individually, taking into account the occasion, your preferences and the season’s best produce.

Sliced beef Wellington with saffron purée

Signature Dinner

Tasting menu · six courses

  1. Amuse-bouche Oyster, tarragon & white wine jelly
  2. Starter Melting artichoke, foie gras & lovage
  3. Fish Confit line-caught sea bass, glazed peas & verbena beurre blanc
  4. Meat Pigeon roasted on the crown, smoked beetroot & rich jus
  5. Pre-dessert Lime sorbet, cucumber mousse & mezcal
  6. Dessert Textures of chocolate, coffee & hazelnut
Patrick Stumm · Private chef
Long grazing table under a parasol

Sharing table

Convivial dinner · served family-style

  1. To begin Guanciale & aged Parmesan croquettes
  2. Starter Burrata, roasted peaches & hazelnuts
  3. From the sea Grilled octopus, smoked potatoes & olive crumble
  4. To share Seven-hour confit lamb shoulder, market vegetables
  5. Dessert Thin seasonal fruit tart, raw cream
Patrick Stumm · Private chef
Vol-au-vents plated for a dinner party

Cocktails & Weddings

Cocktail reception · savoury & sweet bites

Savoury bites

  • Vol-au-vent, candied figs, blue cheese cream & micro greens
  • Crunchy vegetable tartlet, tapenade, basil & fresh herbs
  • Sea bream tartare with citrus
  • Homemade bao, lacquered pork
  • Aged beef tataki skewer, yakitori glaze & katsuobushi
  • King prawn tempura, black garlic condiment
  • Padrón peppers with smoked paprika, chipotle mayonnaise
  • Kabocha squash cream with coconut milk & pine nuts

Sweet bites

  • Chocolate & raspberry tartlet
  • Citrus pavlova finger
  • Red berry feuilletine, vanilla cream
Patrick Stumm · Private chef

Sample menus — every menu is created for you, around the season and what you love to eat.

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