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Our ‘Indulge Me’ menu offers you a more discerning menu complete with foie gras, truffles and confit’d quail legs. This is the menu where you get to treat yourself to the best that chef Damian can do for you. It is this kind of food that made Damian famous and has taken him around the world cooking for the Rich & Famous.

   


Day 1

Asparagus cream shot with truffle foam & crispy prosciutto
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Chevre & thyme panna cotta with beet spheres, walnut snow and toffee walnuts. Served with walnut toasts and baby watercress
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Pan-roasted pigeon breast on carrot puree, wild mushrooms and crispy truffled polenta with sautéed watercress, confit pigeon leg and grosseille couli
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Camembert de Normandie AOC with groseille compot 
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Orange & vanilla pannacotta with vanilla poached rhubarb, rhubarb sorbet, ginger crumble, rhubarb crisps and basil sugar




Day 2

Pan seared scallop on cauliflower puree with lamb jus & shaved parmesan 
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Pan-fried foie gras on poached pear & walnut marinated date salad with balsamic syrup & walnut pesto
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Parmesan crusted cod loin on curried cauliflower & spinach with a coconut cauliflower puree
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Chevre d’Argental with toffee walnuts & apple 
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Melting chocolate fondants with rosemary & fig creme brulées, fresh raspberries and poached figs in a port wine syrup



Day 3

Leek & potato cream with smoked fish salad 
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Pine nut & ricotta Valigetta with crispy pancetta, shaved parmesan and a sage & lemon butter sauce
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Sous-vide NZ lamb on celeriac puree, spinach & roasted garlic croquettes and root vegetable balls. Served with a thyme jus and Vin-chaud syrup
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Beaufort AOC with home made plum chutney 
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Limoncello, thyme & honey ice cream with meringue sails, lemon curd and fresh raspberries. Served with thyme & pistachio gremolata



Day 4

Lentil & blue cheese wantons with a herbed chilli sauce
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Smoked scallop tartar with shaved apple & shiitake, garlic cream and micro herb salad.

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Pan-roasted duck breast on sweet potato mash with sautéed spinach, girolles and confit, foie gras & fig tortellinis
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Bleu d’Auvergne AOC with homemade pear & date chutney 
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Chocolate & Baileys cremeux with banana & rosemary ice cream, caramel mousse, banana brûlée and salted peanut snow



Day 5

Smoked & seared venison on smoked beetroot puree 
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Lime & coriander cured salmon on pickled cucumber with a light wasabi dressing,  soy syrup, Nori crisps and popped black rice
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Charollais beef fillet on garlic spinach, with smoked beetroot puree. Served with roasted bone marrow, smoked asparagus, fig & balsamic chutney
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Morbier AOC with caramelised pears 
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Blackberry & port soup with caramel & balsamic ice cream on a chocolate truffle



Day 6


Bloody Mary spheres with basil chiffonade

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Chilli, lemongrass & coconut soup with a crispy mushroom dumpling and pickled pear salad
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Sous vide rabbit fillet rolled in pancetta on Guinness, rabbit & mushroom ragout. served with baby carrots and crispy carrot & leek salad
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Chaource AOC with mandarin confit
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Pineapple & lime cannelloni wrapped in Bacardi with exotic fruits, passionfruit couli & passionfruit sorbet

  



All of these menus have fine wines carefully selected to complement and accompany your meal



Contact:

email:   info@dining-direct.com
mobile:   (+33) 06 74 56 18 61



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