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Seated Banquet & Fine Dining

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*All prices exclude VAT

Sample Menu

from £39.95 per person


Chicken liver pâté topped with apple gel – Red onion marmalade, dressed endive & garlic thyme crout

Ham hock – Braised ham hock set with herbs and mustard, picked vegetables – Smooth piccalilli -Toasted ciabatta

Portabella mushroom – Topped with Lancashire cheese, spring onion and bacon with a balsamic dressed salad

Thai fish cake – sweet chili sauce – citrus lime vinaigrette dressed leaves

Duck spring rolls – Braised duck with spring onion, chili & finished with Asian slaw, plum and hoi sin sauce

Chicken & black pudding terrine – Chicken, black pudding, picked vegetables & walnuts with micro cress

Goat’s cheese – Warm goats cheese tart with balsamic pearls and chili beetroot salad

Melon soup – Balls of melon with lime, mint, and warm madeleines

Cured salmon – Pickled cucumber salad, apple gel & Horseradish mouse

Salmon Rilette – crispy ciabatta – dill onion – apple gel – pickled radish – horseradish mousse


Tomato soup – Roast cherry tomato soup with basil oil and ciabatta

French onion – Fried onion with thyme topped with parmesan cheese croute

Mushroom soup – Wild mushroom soup finished with tarragon

Leek and potato soup – Roasted leeks with spinach and chives

Broccoli soup- Finished with stilton & toasted almonds

Minestrone soup – Italian classic finished with basil

Pumpkin – Finished with sun flower seeds

Main Course

Sage Butter Chicken – Dauphinoise potato – leek wrapped fine beans – buttered carrots – red wine jus

Sauté chicken – Boulangere potatoes, wilted greens and Chantenay carrot medley, creamy cider sauce

Roast chicken – Stuffed with chorizo sausage topped with a tomato ragu, buttered fondant potato – fine beans – carrot

*Lamb rump – Mustard mash, braised greens and a port jus

*Biryani lamb shank – coconut rice – onion bhaji

Roast pork loin – Pistachio and apricot stuffing – Cider cream – Roast new potato – Savoy cabbage – Buttered carrots

*Four way pork – Pressed pork belly, black pudding bon bon, pork scratching & pork loin served with wilted greens & fondant potato

28 days matured Roast Beef – Yorkshire pudding, thyme and garlic roasted potatoes, carrot and parsnip & red wine gravy
*upgrade to signature Sirloin Roast Beef – served pink

*Feather blade of braised beef – pumpkin pickled shallots – thyme & rosemary rosti finished with black garlic and redcurrant jus

*Beef short rib – Braised beef short rib with dauphinoise potato served with baby vegetables

Fish pie – Posh fish pie topped with chive mash served with a warm tarter sauce – sat on a vegetable medley

Seared Salmon – Chorizo salsa, pak choi, avocado puree, black olive crumb, thyme infused fondant potato

Gnocchi – Squash & girolle mushrooms with crispy basil

Risotto – Wild mushroom with Parmesan, kale and truffle oil


Vanilla cheesecake – served with fresh berries – cherry gel – vanilla whipped cream

Sticky toffee pudding – butterscotch sauce – vanilla ice cream

Eton mess – Vanilla cream with fresh berries, dried raspberries and a strawberry mint consommé

Chocolate fudge – Chocolate fudge cake served with vanilla sweetened cream

Blueberry tart – Warm blueberry tart – hot custard

Lemon tart – sweetened cream – fresh berries – Blackcurrant coulis

Cinnamon spiced apple pie – pouring cream

Crème brûlée – Shortbread biscuits

Star Class Desserts

*Chocolate bomb – Filled with popping candy brownies and short bread – Finished with hot toffee sauce poured at the table

*Trio – Sticky toffee pudding, Lemon tart & Eton mess

*Supplements apply
**Service fee may apply