Chef Shaloma Gooden
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4-Courses of Luxury Fine Dining
I put this menu together for those that want something extra fancy with modern European dishes such as Beef Wellington
Indication of Chef Shaloma Gooden's skills and specialties
ShareI put this menu together for those that want something extra fancy with modern European dishes such as Beef Wellington
Pork Belly Spoons, Celeriac Puree, Chilli Jam
Mini Cheddar & Chive Quiche Tarts (V)
Smoked salmon & cream cheese roses, topped with caviar
Prosciutto wrapped Asparagus
Olive and Aioli Bruschetta bites (V/Ve)
Gazpacho shot glasses (V/Ve)
Garlic & Parsley Seared Scallops, Pea & Mint Purée, Crouton Shards
Golden seared scallops with vibrant pea & mint purée and crisp crouton shards.
Garlic Butter King Prawns, Charred Red Pepper Velouté, Carrot Crisp
Succulent king prawns in garlic butter with silky charred pepper velouté & carrot crisp.
Slow-Cooked Lamb & Nduja Croquettes, Red Pepper Chutney, Micro Herbs
Crispy lamb & nduja croquettes served with sweet red pepper chutney & delicate micro herbs.
Vegan Oyster Mushroom ‘Scallops’ With Pea & Mint Purée
Pan-seared oyster mushroom ‘scallops’ with fresh pea & mint purée and crisp garnish.
Feta & Courgette Fritters, Tzatziki, Pico de Gallo (V/Ve)
Golden courgette & feta fritters with cool tzatziki and fresh pico de gallo.
Lobster Thermidor Tail & Mixed Leaf Salad
Succulent lobster tail in a luxurious Thermidor sauce, served with a fresh mixed leaf salad.
Goat’s Cheese Croquettes (V)
Succulent lobster tail in a luxurious Thermidor sauce, served with a fresh mixed leaf salad.
24-Hour Herb-Crusted Lamb Cutlets, Carrot & Honey Purée, Lamb Jus
Tender herb-crusted lamb cutlets with silky carrot & honey purée and rich lamb jus.
Dry-Aged Sirloin Steak, Cherry Vine Tomatoes, Honey-Glazed Carrots & Peppercorn Sauce
Premium dry-aged sirloin served with sweet glazed carrots, roasted tomatoes & creamy peppercorn sauce.
Lobster & Truffle Mac n Cheese
Succulent whole lobster served alongside indulgent truffled macaroni & cheese and fresh salad.
Pan-Seared Sea Bass & Cannellini Bean Reduction, Pea Purée, Potato Dauphinoise
Crispy-skinned sea bass with silky pea purée, creamy dauphinoise & a rich cannellini bean reduction
Luxury Butternut Squash Wellington (Ve)
Roasted butternut squash encased in golden pastry, served with creamy mashed potatoes, greens & red wine gravy.
Signature Beef Wellington
Tender beef fillet wrapped in mushroom duxelles & golden pastry, served with creamy mash and rich red wine gravy.
Truffle & Parmesan Risotto (V)
Luxuriously creamy risotto infused with fragrant truffle & Parmesan, finished with peppery rocket.
Flat Iron Steak, Chimichurri, Cheesy Mash, Cherry Vine Tomatoes & Red Wine Gravy
Flat Iron Steak, Chimichurri, Cheesy Mash, Cherry Vine Tomatoes & Red Wine Gravy
Sticky Toffee Pudding & Clotted Cream (V/Ve)
Warm, rich date sponge drenched in buttery toffee sauce & served with silky clotted cream.
Crème brûlée, Shortbread and berries
Silky vanilla custard beneath a crisp caramelised sugar crust, served with buttery shortbread & fresh strawberries.
Fudgey Brownies with Vanilla Ice cream
Decadent, fudgy chocolate brownies served warm with creamy vanilla ice cream.
Chocolate Fondant Cake (V/Ve)
Warm, indulgent chocolate fondant with a rich molten centre.
Strawberry Meringue Cheesecake, Raspberry compote
Strawberry Meringue Cheesecake, Raspberry compote
Book this menu
Chef Shaloma Gooden offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Shaloma Gooden
Other menus by Chef Shaloma Gooden
These menus are also offered by Chef Shaloma Gooden. They can be adjusted to your taste and dietary preferences. Convinced by these example menus and looking for a private chef for a special event? Book Chef Shaloma Gooden