Christian Menu Collection
Menus for every table
Each cuisine comes in three tiers — Silver, Gold and Platinum — reflecting the ingredients and refinement of each course. Guests choose one dish per course unless noted otherwise. Standalone menus (BBQ, Seafood, Plant-Based, Signature and Tapas) sit outside the tier structure, each built for a specific setting. Every menu here is a sample — I'll tailor it to your group and the occasion.
Silver
Starter
- Burrata di bufala with confit cherry tomatoes and basil oil
- Truffle arancini with buffalo mozzarella and Parmesan cream
- Grilled tiger prawns with black garlic sauce
- Roasted beetroot salad with pear, Gorgonzola, and honey vinaigrette
- Caprese salad on textured tomato focaccia bread
Main Course
- Pan-seared Rosada fish with lemon and caper sauce
- Salmon fillet with basil pesto and cherry tomatoes
- Roast chicken with Italian herb jus and roasted vegetables
- Iberian pork fillet scaloppine with Marsala sauce and sautéed greens
- Wild mushroom risotto with Parmesan
Dessert
- Classic tiramisu with espresso and mascarpone
- Dark chocolate fondant with salted caramel and honeycomb ice cream
- Mascarpone cheesecake with white chocolate and pistachio
- Apple tarte Tatin with vanilla ice cream
- Chocolate mousse with caramelised almonds
Gold
Starter
- Seared scallops with saffron risotto and gremolata
- Yellowfin tuna tataki, vitello tonnato style
- Beef tenderloin carpaccio with shaved Manchego, chive oil, capers, and rocket
- Chorizo stuffed baby squid with watercress and puttanesca dressing
- Artichoke tatin with goat and thyme curd
Main Course
- Poached salmon with tomato and olive ragù and saffron sauce
- Cod with puttanesca sauce and olives
- Grilled fillet steak with Barolo reduction and rosemary potatoes
- Duck breast with balsamic glaze, roasted figs, and parsnip
- Egg plant involtini with ricotta and tomato sauce
Dessert
- Chocolate mousse with caramelised almonds
- Mascarpone cheesecake with white chocolate and pistachio
- Classic tiramisu with espresso and mascarpone
- Exotic fruit pavlova
- Italian cheese selection with croutons and red onion chutney
Platinum
Starter
- Foie gras raviole with truffle sauce
- Baby scallops with garlic and parsley
- Beef tartare on bone marrow with truffle dressing and Pecorino
- Octopus carpaccio with lemon, capers and olive oil
- Truffle burrata with aged balsamic and Prosciutto di Parma
Main Course
- Lobster tail with saffron and fennel sauce
- Monkfish tail with Prosecco sauce and asparagus
- Grilled beef steak à la tagliata with duchess potatoes
- Venison loin with Barolo reduction and roasted root vegetables
- Truffle and wild mushroom risotto with shaved Parmesan
Dessert
- Dark chocolate fondant with salted caramel and honeycomb ice cream
- Exotic fruit pavlova
- Classic tiramisu with espresso and mascarpone
- Fruit and Prosecco sorbet
- Mascarpone cheesecake with white chocolate and pistachio
Silver
Starter
- Chicken satay skewers with coconut and peanut dip
- Vietnamese fresh spring rolls with peanut sauce
- Chicken gyoza with ginger and soy dipping sauce
- Korean kimchi pancake with dipping sauce
- Thai papaya salad with lime and peanuts
Main Course
- Vietnamese lemongrass shrimp with rice noodles
- Teriyaki chicken with steamed rice and stir-fried vegetables
- Korean BBQ short ribs with kimchi and rice
- Sweet and sour pork with bell peppers
- Thai green vegetable curry with jasmine rice
Dessert
- Mango sticky rice
- Matcha cheesecake with white chocolate and pistachio
- Coconut panna cotta with passion fruit
- Lychees with lemongrass and raspberry sorbet
- Chocolate and peanut cake
Gold
Starter
- Seared scallops with yuzu and miso butter
- Tuna tataki with wakame salad and wasabi dressing
- Prawn gyoza with ginger and soy dipping sauce
- Asian-style beef tataki with ginger and scallions
- Pulled pork bao buns with pickled vegetable
Main Course
- Salmon teriyaki with roasted bok choy and crushed cashews
- Miso-glazed cod with pickled ginger
- Korean BBQ short ribs with kimchi and rice
- Iberian presa with black garlic sauce and yakiniku-style charred leeks
- Thai green curry with chicken and jasmine rice
Dessert
- Lychees with lemongrass and raspberry sorbet
- Mango sticky rice
- Matcha cheesecake with white chocolate and pistachio
- Chocolate and peanut cake
- Coconut panna cotta with passion fruit
Platinum
Starter
- Pan-seared foie gras with miso glaze and pickled onions
- Wagyu beef carpaccio with truffle mayonnaise
- Scallop crudo with wasabi and ponzu
- Langoustine with yuzu kosho butter
- Lobster salad with sesame and ginger dressing
Main Course
- Wagyu beef with black garlic sauce and burnt leek
- Miso cod with shiitake mushrooms
- Thai lobster curry with coconut and lime leaves
- Iberian presa with soy and honey glaze, bok choy
- Chinese-style steamed sea bass with ginger and soy broth
Dessert
- Coconut panna cotta with passion fruit
- Lychees with lemongrass and raspberry sorbet
- Roasted pineapple with vanilla syrup and coconut sorbet
- Matcha cheesecake with white chocolate and pistachio
- Chocolate and peanut cake
Silver
Starter
- Iberian ham croquettes with saffron aioli
- Tomato and whipped Burgos cheese with gazpacho-inspired vinaigrette
- Salted cod salad
- Chorizo-stuffed baby squid with salmorejo sauce
- Roasted beetroot salad with goat cheese and honey vinaigrette
Main Course
- Pan-fried Rosada with pil-pil butter sauce and seasonal vegetables
- Salmon fillet with herbs, samphire, and beurre blanc
- Roast chicken supreme al ajillo with seasonal vegetables
- Grilled butcher's steak with Ronda red wine reduction and rosemary potatoes
- Black ink risotto with calamari and aioli
Dessert
- Apple tarte Tatin with vanilla ice cream
- Exotic fruit pavlova
- Vanilla bean panna cotta with poached pear and chocolate sauce
- Wild berries Eton mess
- Cheesecake with white chocolate and pistachio
Gold
Starter
- Seared scallops with gazpacho-inspired emulsion
- Tuna tartare with avocado and citrus olive oil
- Beef carpaccio with Manchego, capers, and herb oil
- Baked razor clams with Manchego crust and Serrano ham
- Asparagus with Manchego hollandaise and egg 63
Main Course
- Herb-crusted lamb rack with garden pea purée and Andalucian spiced baked baby potatoes
- Porcini risotto with truffle oil and crispy Manchego cheese
- Sea bass with saffron beurre blanc, braised leeks, and herbs
- Bacalao al pil-pil
- Beef fillet with Ronda red wine jus and rosemary mashed potatoes
Dessert
- Vanilla bean panna cotta with poached pear and pear gel
- Exotic fruit pavlova
- Cheesecake with white chocolate and pistachio
- Roasted pineapple with vanilla syrup and coconut sorbet
- Apple tarte Tatin with vanilla ice cream
Platinum
Starter
- Beef tartare with bone marrow and crispy Manchego
- Carabineros prawn salad with shellfish vinaigrette and local herbs
- Foie gras ravioles with truffle cream
- Truffle burrata with crispy Serrano ham and sautéed kale
- Langoustine tartlet with citrus beurre blanc
Main Course
- Lobster tail with black garlic beurre blanc and potato fondant
- Monkfish with shellfish sauce and fennel two ways
- Galician beef fillet with Ronda red wine jus and truffled duchess potatoes
- Venison loin with celeriac purée, game jus, and micro herbs
- Pork belly with garden pea purée and crispy ham
Dessert
- Chocolate fondant with salted caramel sauce and vanilla ice cream
- Exotic fruit pavlova
- Cheesecake with white chocolate and pistachio
- Toffee and vanilla rice pudding
- Paris–Brest with caramelised hazelnut
Silver
Starter
- Burrata di bufala with confit cherry tomatoes and basil oil
- Grilled prawns with garlic, chili, and saffron aioli
- Roasted beetroot hummus with flatbread and marinated olives
- Grilled halloumi with roasted red peppers, lemon, and mint dressing
- Artichoke tatin with goat and thyme curd
Main Course
- Rosada with lemon and olive dressing, shallot sauce
- Salmon fillet with basil and pine nut pesto
- Lamb kofta with pita bread, mint yogurt, and harissa tomato salsa
- Roast chicken with provençal herbs and roasted vegetables
- Grilled aubergine steak with tahini yogurt and pomegranate (Veg)
Dessert
- Classic tiramisu with espresso and mascarpone
- Exotic fruit pavlova
- Cheesecake with white chocolate and pistachio
- Vanilla bean panna cotta with poached pear and pear gel
- Pistachio Paris–Brest
Gold
Starter
- Baby scallops with garlic and parsley
- Tuna tataki, vitello tonnato style
- Beef tenderloin carpaccio with shaved Parmesan, chive oil, capers, and rocket
- Langoustine tartlet with citrus beurre blanc
- Burrata-stuffed tomato with roasted cherry tomatoes
Main Course
- Pan-fried Rosada with tomato and olive ragù and saffron sauce
- Pan-fried cod with pil-pil style butter sauce and greens
- Grilled beef steak à la tagliata with duchess potatoes
- Duck magret with dauphinoise potatoes, sherry sauce, and seasonal greens
- Roasted artichoke, egg parfait and toasted hazelnuts
Dessert
- Apple tarte Tatin with vanilla ice cream
- Seasonal fruit and mojito sorbet
- Vanilla bean panna cotta with poached pear and chocolate sauce
- Cheesecake with white chocolate and pistachio
- Toffee and vanilla rice pudding
Platinum
Starter
- Foie gras torchon with brioche and Andalusian spiced apple gel
- Beef tartare with bone marrow, crispy Parmesan, and capers
- Lobster salad with saffron aioli and microgreens
- Langoustine with truffle butter and herbs
- Tuna tartare with caviar, crème fraîche, and citrus cream
Main Course
- Lobster tail with saffron and fennel sauce
- Poached monkfish tail with Champagne sauce, leeks, and caviar
- Beef fillet with red wine jus and rosemary mashed potatoes
- Rack of lamb with rosemary and garlic crust, truffle polenta
- Black truffle risotto with Parmesan crisp
Dessert
- Exotic fruit pavlova
- Coconut panna cotta with passion fruit
- Cheesecake with white chocolate and pistachio
- Dark chocolate fondant with salted caramel and vanilla ice cream
- Fruit and Prosecco sorbet
BBQ
Minimum 6 guestsFull menu · choose 2 per course unless noted
Starter — choose 2
- Spicy Thai salad
- Caesar salad
- Coleslaw
- Rocket and Parmesan salad
- Grilled Spanish Padrón peppers with sea salt
- Roasted beet hummus with flatbread
- Sweetcorn ribs with spice marinade and BBQ sauce
- Grilled asparagus with hollandaise foam
- Cheese and cured meat selection
- Grilled halloumi with roast pepper salad
- Whole camembert baked in box with grilled baguette
- Tzatziki with fresh-cut vegetables
First course — choose 2
- Beetroot and feta salad
- Fennel and citrus salad with toasted almonds
- Vegetable couscous salad
- Potato salad with aioli
Dessert — choose 1
- Cheesecake with white chocolate and pistachio
- Lemon meringue pie
- Paris–Brest
Main course — choose 2
- Roasted potatoes with tuna sweetcorn salad and butter
- Whole spiced sweetcorn
- Seitan and mushroom skewers
- Baby scallops with garlic and parsley
- Tandoori marinated chicken skewers
- Iberian black pork (pluma, presa, secreto)
- Entrecôte steak / T-bone
- Grilled octopus leg
- Grilled white asparagus
Seafood
Seafood-led tasting menu — every course is fish or shellfish by design.
Amuse-bouche & First Course
- Chef's seasonal seafood amuse-bouche
- Red tuna tataki, vitello tonnato style
- Salmon tataki with ponzu, ginger, and sesame
- Sea bass ceviche with coconut and pineapple foam
- Tuna tartare with avocado, sesame, and ponzu
- Grilled red prawns with black garlic sauce
Main Course
- Butter-poached cod with crispy Serrano ham, samphire, and beurre blanc
- Miso-marinated salmon with lemongrass carrots and broad beans
- Pan-roasted sea bass with fennel purée and lemon beurre blanc
- Poached turbot with Champagne sauce, leeks, and caviar
- Seared scallops with pumpkin purée, sage butter, and pomegranate
Dessert
- Apple tarte Tatin with vanilla ice cream
- Classic tiramisu with espresso and mascarpone
- Toffee and vanilla rice pudding
- Chocolate panna cotta
- Paris–Brest with caramelised hazelnut
Plant-Based
Fully vegetarian / vegan-adaptable.
Starter
- Artichoke tatin with goat and thyme curd
- Watermelon "tuna" on crispy rice with lime, jalapeño, and sriracha mayo
- Beetroot tartare with soy mustard and pickles
- Grilled asparagus with poached egg and hollandaise foam
- Vegetable gyoza with ginger and soy dipping sauce
Main Course
- Black truffle risotto with Parmesan crisp
- Roasted cauliflower steak with tahini dressing
- Oyster mushroom bourguignon with duchess potatoes
- Tofu, pak choi, and vegetables in Panang curry with coconut rice
- Roasted butternut squash with quinoa, pistachio, black garlic, and rosemary dressing
Dessert
- Dark chocolate fondant with honeycomb ice cream
- Classic tiramisu with espresso and mascarpone
- Wild berries Eton mess
- Coconut panna cotta with passion fruit
- Exotic fruit pavlova
Signature
Chef's choice, open format.
Starter
- Razor clams gratinated with Parmesan and lemon zest, crispy Serrano ham, and garlic and parsley dressing
- Sea bass ceviche with coconut and pineapple foam
- Artichoke tatin with goat and thyme curd
- White truffle arancini with buffala mozzarella
- Tuna tataki, vitello tonnato style
Main Course
- Miso-marinated salmon with lemongrass carrot purée, ginger, garden pea, and mint purée
- Pancetta and monkfish ballotine with cauliflower purée and samphire
- Grilled fillet steak with red wine jus, rosemary duchess potatoes
- Roasted lamb loin with aubergine tahini, pomegranate, and mint
- Chicken supreme with potato mille-feuille, lemon, capers, and mascarpone sauce
Dessert
- Dark chocolate fondant with honeycomb ice cream
- Chocolate and vanilla crispy mille-feuille
- Lemon meringue pie
- Paris–Brest with caramelised hazelnut
- Exotic fruit pavlova
Tapas
Sharing formatChoose 2 per course · ideal for social dining.
Starter — choose 2
- Mini bao buns with roasted chicken, hoisin & pickled cucumber
- Baba ganoush with pomegranate & toasted pita
- Stuffed baby zucchini with feta, herbs & pine nuts
- Tuna tartare on crispy wonton
- Smoked salmon blinis with dill crème fraîche
- Roasted pepper & goat cheese crostini
- White fish ceviche with lime & coriander
- Truffle mac & cheese bites
- Chicken satay skewers with peanut sauce
First course — choose 2
- Crispy calamari with lemon aioli
- Halloumi fries with honey & sesame
- Falafel with tahini sauce
- Croquetas de jamón
- Manchego croquetas
- Ensaladilla rusa
- Patatas bravas
- Tortilla española with alioli
- Mini lamb kofta with yogurt & harissa
Main course — choose 2
- Burrata-stuffed tomatoes
- Beef / chicken / tuna / halloumi mini burgers
- Crispy rice with salmon tartare
- Prawn or beef tacos with avocado & pico de gallo
- Emmental-gratinated mussels with garlic & parsley
- Deep-fried camembert with berry & rosemary jam
Dessert
- Sweet tapas selection — a selection of homemade sweet treats designed for sharing
Take It With You
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The Full Menu
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Every menu here is a sample — I'll tailor it around your guests, tastes and the occasion.