I create Mediterranean, Turkish, and Middle Eastern private dining experiences with modern technique, seasonal ingredients, and fine-dining presentation.

Burrata & Heritage Tomato Salad

Seared Scallops

Roast Beetroot Tartare Whipped goat cheese, candied walnuts

Wild Mushroom Arancini Truffle aioli, parmesan crisp

Beef Fillet Potato fondant, seasonal greens, red wine jus

Pan-Roasted Sea Bass Saffron potatoes, tenderstem broccoli, beurre blanc

Dark Chocolate Fondant Vanilla bean ice cream

Sticky Toffee Pudding Salted caramel sauce, clotted cream

Seared Scallops Cauliflower purée, pancetta crumb, brown butter

Garlic King Prawns Chilli, parsley, sourdough toast

Seafood Risotto Prawns, mussels, parmesan, saffron

Pan-Seared Sea Bass Saffron potatoes, asparagus, beurre blanc

Herb-Crusted Salmon creamy mashed potatoes , spinach, white wine sauce

Dark Chocolate Fondant Vanilla ice cream

Vanilla Panna Cotta Fresh berries, mint

Roasted Tomato, Red Pepper & Basil Soup Slow-roasted tomatoes and sweet red peppers blended with fresh basil into a smooth velouté, finished with basil oil, crème fraîche, and served with warm artisan bread

Pan-Seared Cod Fillet Fresh cod fillet pan-seared until golden, served with crushed buttered new potatoes, samphire, crispy capers, and a delicate lemon beurre blanc sauce

Roasted Corn-Fed Chicken Supreme Succulent corn-fed chicken breast roasted to perfection, accompanied by fondant potato, wild mushrooms, glazed baby carrots, seasonal greens, and a rich thyme roasting jus

Sticky Toffee Pudding A classic warm date sponge pudding served with silky toffee sauce, vanilla bean ice cream, and crisp honeycomb for added texture

Mezze Plate Hummus, baba ganoush, stuffed vine leaves, olives, and warm pita

Roasted Tomato, Red Pepper & Basil Soup Slow-roasted tomatoes and sweet red peppers blended with fresh basil into a smooth velouté, finished with basil oil, crème fraîche, and served with warm artisan bread

Choice of Main Herb-Crusted Seabass Served with crashed Patatoes , cherry tomatoes fondant,herb and butter sauce

Handmade Truffle Ravioli Filled with ricotta and wild mushrooms, finished with sage butter and parmesan

Braised Lamb Shank Slow-braised lamb shank in a rich rosemary and thyme gravy, served with creamy mashed potatoes, grilled red onion, and baby potatoes

Roasted Corn-Fed Chicken Supreme Succulent corn-fed chicken breast roasted to perfection, accompanied by fondant potato, wild mushrooms, glazed baby carrots, seasonal greens, and a rich thyme roasting jus

Dark Chocolate Fondant Vanilla bean ice cream

Classic Tiramisu Espresso-soaked sponge, mascarpone cream, and cocoa dust

Mini Feta and Olive Crostini Toasted baguette slices topped with creamy feta cheese, Kalamata olives, and a drizzle of extra virgin olive oil

Smoked Salmon and Dill Crostini Delicate smoked salmon served on crisp toasted bread with fresh dill and a touch of lemon

Roasted Red Pepper and Hummus Bites Sweet roasted peppers layered over smooth hummus on crunchy crostini for a light Mediterranean flavour

Mini Dolmades Bite-sized vine leaves filled with herbed rice and lemon, offering a traditional Greek flavour in a canapé-sized portion

Greek Salad A refreshing combination of tomatoes, cucumber, red onion, olives, and feta cheese dressed with olive oil and oregano

Kleftiko Succulent lamb slow-cooked with garlic, oregano, rosemary, and lemon until melt-in-the-mouth tender, served with golden lemon-roasted potatoes and seasonal vegetables

Baklava with Walnut and Vanilla Ice Cream Layers of crisp filo pastry filled with chopped nuts and honey syrup, served with rich vanilla ice cream and a sprinkle of toasted walnuts for a sweet and indulgent finish