If you’d like to book a table at The Pier for a date after 31st March 2019, please call 01255 241212 or email [email protected]
November 2017
Mr G’s Sample Menu
Mr G’s is a self-contained private dining space which can be hired for a lunch or dinner with friends, colleagues or a special celebration. Whatever the occasion, having your own dedicated chef & waiting staff and a private terrace garden for pre-dinner drinks, turns your party into something really special in a unique space.
From the menu below, you may select two options, plus a vegetarian option to start you off, a meat, a fish and a vegetarian option for the main event and two puddings plus a cheese course for each of your guests to choose from. Then, as the host, we ask that you collect everyone’s choice & pass it on to the team here at least 14 days in advance of the event.
To start you off… |
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Chef's selection of soupsCurried butternut squash and red capsicum (v) & Wild Mushroom and truffled croute (v |
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Crab and prawn ravioli, sweetcorn velouté, chilli oil and herb salad |
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Crispy pork belly with butternut purée, black pudding & fried breadcrumb apple crisps |
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Leek and feta tart, globe artichoke and fine bean salad, walnut crumb, lemon and mint dressing (v) |
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Smoked salmon parfait, beetroot carpaccio, caper berries, salmon roe and brioche crostini |
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Confit duck ballotine, jerusalum artichoke and piccalilli gel |
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Aubergine and spinach samosa, tomato and chilli jam, tabbouleh |
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Pan seared scallops, cauliflower purée and pomegranate salsa |
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San Danielle ham, pecorino arancini, olive tapenade and pinenuts |
Caught in the middle... |
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RRack of lamb, basil and mint pearl barley, olive crumb and beetroot purée |
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Tandoori salmon fillet, wilted spinach, lime hollandaise and poppadom |
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Spinach and ricotta cannelloni, tomato sauce, sauté mushrooms and rocket salad (v) |
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Red mullet, linguine, garlic roasted courgettes and sundried tomato pesto |
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Curried free range chicken breast, braised rice, chickpea dahl and spiced parsnip purée |
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Roast hake with pistachio crumb, black garlic aïoli, and roasted root vegetable ratatouille |
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Honey glazed duck breast, roasted fennel, spiced pear compote, pickled mustard seed and port sauce |
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Beef pavé, burnt onion purée, potato rösti, purple sprouting broccoli and peppercorn sauce |
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Heritage carrot wellington, confit cabbage, coriander mash and apple purée (v) |
To carve... |
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Served with additional vegetables to compliment the chosen dish. |
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Roast dedham vale sirloin, goose fat potatoes and yorkshire pudding (£5 supplement per person) |
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Leg of lamb served with mint roasted new potatoes and rosemary jus |
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Roast loin of pork, parsley mash, apple sauce, crackling |
Puddings... |
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Coffee available upon request at an additional charge |
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Lemon and vodka blackberry posset with white chocolate tuile |
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Banoffee cheesecake with walnut ice cream and caramelised banana |
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Belgium chocolate fondant with salted peanut brittle and caramel ice cream |
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Apple and cinnamon crumble with crème anglaise |
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White chocolate and pistachio tart with raspberry sorbet |
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Mango, passionfruit and lime pavlova with toasted coconut |
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Pear and almond bakewell tart with crème anglaise and amaretti ice cream |
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Triple chocolate brownie with vanilla ice cream and salted toffee sauce |
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European cheeseboard (£8.00pp if taken as additional course) |
The cost of Mr G’s is £175.00 to hire the room and £36.00 per person for the three course meal. |
