Sample menus
A starting point, never a fixed list.
These are menus I’ve cooked recently. Yours will be written for your table, your season and the way your guests eat.
Plated dinners
Seated multi-course menus.
Three to five courses, brought out one at a time. Priced per person on request, once we’ve shaped the menu together.
The Garden Table
Plant-forward, light on the stomach, generous on the plate.
To begin
- Whipped hummus, olive oil, sourdough
- Endive boats, citrus, toasted seeds
Middle
- Roasted squash, tahini, pomegranate
- Carrot and apple slaw, pistachio
Main
- Black rice, seasonal greens, herb oil
- Grilled vegetable skewers, chimichurri
To finish
- Pistachio cream cake, berry coulis
Vegetarian Gluten-free option
Coastal
Raw, cured and grilled — built around the day’s fish.
To begin
- Tuna tataki, sesame crust, citrus ponzu
- Salmon crudo, olive oil, herbs
Middle
- Tomato carpaccio, feta, basil
- Arugula, prosciutto, marinated bocconcini
Main
- Herb-crusted white fish, salsa verde
- Charred greens, lemon, garlic
To finish
- Macerated strawberries, whipped cream
Pescatarian Keto-friendly
Nonna’s Hands
Slow-cooked and hand-finished, the way it is done at home.
To begin
- Burrata crostini, confit tomato
- Marinated olives, warm focaccia
Middle
- Roasted peppers, capers, aged cheese
- Bitter leaves, lemon, olive oil
Main
- Braised meatballs, peas, new potatoes
- Slow-cooked greens, garlic, chilli
To finish
- Beet and citrus tart, mascarpone
Italian Vegetarian option
Grazing & mezze
Tables people stand around all night.
Built to be looked at first and demolished second. Scaled to your headcount and laid out on your surfaces, your boards, your platters — or mine.
- Charcuterie and cheese boards
- Full mezze spreads with warm breads
- Whipped hummus, dips and spreads
- Crudités and market vegetables
- Seasonal fruit and dessert boards
- Passed canapés and small bites
Desserts
Sweet without being heavy — the way the evening should end.
Includes
- Pistachio cream cake
- Beet and citrus tart
- Macerated fruit, whipped cream
- Chocolate-dipped strawberries
- Refined-sugar-free options
Gluten-free option No refined sugar
Dietary
Every menu bends to the table.
Tell me how your guests eat before I write anything, and the whole menu is designed around it.
Most of what I cook already leans this way. A fully vegetarian menu isn’t a substitution exercise — it’s built from vegetables outward, with the same number of courses and the same weight on the plate.
Fully plant-based menus, built that way from the start rather than adapted from something else. No dairy, no eggs, no honey — and no substitute standing in for a missing centrepiece. Tell me if the whole table is vegan or only part of it, and I will design so nobody is eating a side dish while everyone else eats a course.
Full keto menus across every course, dessert included. Macros planned properly rather than approximated, and nothing that tastes like a compromise.
Gluten-free from the first ingredient rather than adapted at the end, including handmade gluten-free breads. Prep surfaces and equipment kept separate.
Nut, shellfish, dairy, egg and soy allergies handled with genuine care over sourcing, prep separation and cross-contamination. Tell me the severity and I’ll tell you exactly how I’ll manage it.
Organic sourcing on request across produce, dairy and proteins. Holistic meal planning — food designed around energy, digestion and how you want to feel — is available for ongoing personal chef clients.
Every menu on this page is a sample. Yours gets written from scratch.
Pricing is quoted per booking once we’ve agreed the menu, the headcount and the format.
Let's plan it
Tell me about your table.
Send the date, the headcount and how your guests eat. I’ll come back with a menu and a clear quote.