Midlands Private Chef

Seared porterhouse steak on a bed of mustard mash, paired with a blue cheese sauce accompanied by fresh avocado and truffle balsamic glaze.

Pan seared duck breast topped with micro greens with braised red cabbage, pea mustard garnished with coriander blooms, potato pavé topped with pansey flower, along with fresh raspberries filled with blueberry and raspberry reduction.

Classic creamy butternut soup simply garnished with ground peppercorns & fresh pea microgreens.

Panko crumbed chicken schnitzel laid upon wasabi mashed potatoes, garnished with fresh thinly sliced horseradish & chives. Served with a sauce of creamed mushrooms and red wine.

Homestyle shepards pie with made with ostrich mince, topped with cheddar and parmesan cheese, drizzled in fig and wine reduction.

Spiced couscous salad bites garnished with sweet piquanté peppers & fresh broccoli, drizzled with a balsamic reduction and decorated with sriracha drops.

Deconstructed fruit salad aperitif comprised of thinly sliced peach, lemon, banana, and apple with chunks of lemon, pineapple & orange. Plated upon cranberry & raspberry sweet reduction.

Roasted Duck breast on a bed of cauliflower & parmesan pureé, accompanied with tumeric potato squares, pea and mint pureé, topped with Garlic butter broccolini, fresh sliced avocado garnished with thyme.