© The Secret Restaurant Ltd. 2009 | Company Number 7976620 

sample dinner party menus

Please contact us to discuss your requirements. This is a just brief selection from our brochure showing the style of food we generally offer
but we are more than happy to write bespoke menus with your preferences and ideas in mind.

Two or three courses with or without canapés with additional courses upon request.

We provide staff to serve; printed menus; all linen; crockery; cutlery and glassware for formal seating.


Pan fried gilt head bream with steamed & roasted baby vegetables with a tarragon & beetroot consommé & vine baby tomatoes

Braised shoulder of lamb with bay, balsamic & feta, white bean & shallot puree & tenderstem broccoli with rosemary & pink fir apple potatoes

Broad bean & goat cheese croquetas, baba ganoush, pickled beetroot & garlic, roasted shallot & crispy olive potatoes

Jerusalem artichoke & beetroot rosti with a butter fried king oyster mushroom soaked in a sticky cep sauce with cavolo nero, smoked cheddar cream, with caraway candied hazelnuts

Slow cooked duck leg with quince, pancetta & Oloroso, gremolata & cavolo nero

Lightly cured & roasted Hake on skordalia & lightly roasted tomatoes with pan fried curly kale & a pea & lemon sauce

Chicken supreme stuffed with chorizo & ‘nduja, caramelised fennel & shallot with broad bean, pea & sugarsnap puy lentil salad & a lemon & black onion seed dressing & toasted pistachio


Pressed lamb belly on mini dauphinoise with jus

Fig, pancetta, Sussex blue & walnut with a baby leaf salad & a honey Dijon dressing

Mini Lobster roll with a bloody Mary shot

Salted cod croquetas with Padron pepper & marinated pepper salad with pan Catalan

Ceviche with local bass & a jalapeño corn bread muffin & chimichurri

Tandoori & buttermilk haloumi with roasted shallot in filo with a hot lime &
coconut sambal & a fresh yoghurt ‘bhel puri’

Roasted baby artichoke, pear & Sussex blue herb salad & a smooth basil & pine nut paste with a shot of ajo blanco


Gooseberry fool with a gooseberry & elderflower vodka

Melting chocolate pots with sticky orange brandy brioche

Bakewell tart with clotted cream & amaretto cherries

Sloe gin soaked cherry tart with Chantilly cream

Tarte au citron with a forest fruits coulis