Example Menus
Our menus are a starting point for your experience
Sample Menus
Chef Sargent’s tried-and-true sample menus are classic three-course fine dining. Embellished with optional extras, these menus guarantee an unforgettable experience for lunch or dinner.
Starting from £36 a head
Nibbles to start (from £5 a head)
Selection of Canapés
Warm Bread, Marinated Olives, Olive Oil and Balsamic Vinegar
Cajun Fried Halloumi with Alioli
Menu Option A (from £36 a head)
Devil Potted Prawn Cocktail
Brown bread and butter
Smoked Chicken Pâté
Onion chutney, sourdough bread
Antipasti
Cornish cured meats, olives, Cornish brie, pickles, croutes
Vine Tomato & Basil Soup
Crusty bread (vegan, v)
Spicy Fried Tofu
Tomato sauce (vegan, v)
Roasted Free Range Chicken Breast
White wine tarragon cream (gf)
Roast Salmon Fillet
Caper herb butter (gf)
Pan-fried Pork Fillet
Wholegrain mustard and thyme cream (gf)
8oz Rump Steak
Creamy cracked pepper sauce or red wine jus (gf) (Supplement £2)
Above served with herb roast new potatoes and buttered seasonal vegetables
Chinese Fried Tofu
Pak choi, sweet chilli (vegan, v)
Rich Chocolate Torte
Sticky Toffee Pudding
Fudge sauce
Dark Brown Sugar Meringue
Soft fruit
Triple Chocolate Brownie
Above served with Clotted Cream
Menu Option B (from £40 a head)
Smoked Mackerel Pâté
Dill, lemon, radish and sourdough (v)
Beef Carpaccio
Rocket, capers and chilli (gf) (Supplement £2)
Individual Baked Cornish “Truffler” Brie
Crusty bread (v)
Beetroot and onion tart
(v, vegan on request)
Roasted Free Range Chicken Breast
Filled with tomato basil mousse wrapped in streaky bacon, tomato and olive oil sauce (gf)
8oz Sirloin or Rib Eye Steak
Creamy cracked pepper sauce or red wine jus (gf) (Supplement £3)
Pan-fried Fillet of Sea Bream
Dill, tartare cream (gf)
Above served with herb roast new potatoes and buttered seasonal vegetables
Garlic Roasted Cauliflower
Cous cous , harissa sauce (gf, v, vegan)
Salted Chocolate Caramel Mousse
Raspberry Vanilla Cheesecake
Lemon Posset
With shortbread
Dark Chocolate and Orange Pot
(vegan)
Menu Option C (from £48 a head)
Confit Duck Leg
Honey and mustard dressing (gf)
Pan-fried Scallops
Hog’s pudding, buerre noisette
Fresh Crab
Lemon mayonnaise, pickled vegetables
Roast Chicory
Onion and Cornish blue cheese tart (v)
Roast Cornish Lobster
Garlic butter (supplement time of year dependent, serves 2) (gf)
Pan-fried Hake
coconut curry cream (gf)
Devon Lamb Loin
Rosemary jus (gf) (Supplement £5)
Fillet Steak
Creamy pepper sauce or red wine jus (gf) (Supplement £5)
Above served with dauphinoise potato, greens and seasonal root vegetable puree
Creamed Leeks and Asparagus Risotto
Smoked cheddar cheese (v, gf)
Katsu Tofu Curry
(vegan)
Raspberry and Pistachio Semifreddo
(gf)
Honey and Vanilla Panna Cotta
Hazelnut tuile
White Chocolate and Mango Mousse
Crème fraiche sorbet
any individual dessert has a minimum order of four
Extras
Truffles
Fresh Coffee
A selection of 3 Cornish cheeses
With oat biscuits & grapes (min of 2)
BBQ Menu
For a relaxed summer party, Chef Sargents refreshing BBQ menu is a staunch favourite. Perfect for larger groups enjoying the sunshine, or indoors when the weather has other ideas.
£25 a head
Butchers Sausages
Beef Burgers
Above made by Kilkhampton butcher, P J Moore
Salmon Fillet with Lemon & Dill
New Potato Salad
Dressed Salad
Tabouleh Salad (v, vg)
Above served with buns, rolls and accompaniments
Chocolate Brownie
Cornish Mess
Meringue, soft fruit and clotted cream
Buffet Menus
For large groups and more formal functions, Chef Sargent’s buffet menus are always a hit. Brimming with variety, these menus offer firm favourites with phenomenal flavour.
from £17 a head
Mini Pasties
Sausage Rolls
Sliced Meats with Chutney
Ham & Beef
Coleslaw (v)
Mixed Dressed Salad (v, vg)
Artisan Breads
Fresh Quiche (v)
Baby Potato Salad with Spring Onions
Cornish Mess
Meringues, soft fruit clotted cream
Salmon with Dill Mayo
Cornish Cheese & Biscuit Selection
Mini Sausage Rolls
Caesar Salad
with croutons, parmesan garlic dressing (v)
Beetroot, Feta, Lentil & Mint Salad (v)
Slaw (v, vg)
Artisan Breads
Chocolate Brownie
Cornish Mess
Meringues, soft fruit clotted cream
Chicken Curry
Rice & naan bread
Butternut Squash & Pepper Curry
Rice (v, vg)
Beef & Ale Stew
New potatoes, veggies
Lamb Tagine
Apricot cous cous
Coconut, Tomato & Lentil Dahl
Rice (v, vg)
Choose from one meat and one veggie/vegan dish above
Chocolate Brownie
Cornish Mess
Meringues, soft fruit clotted cream
Example Taster Menu
For the very best that fine dining has to offer, Chef Sargent’s taster menu is the ultimate in luxury cuisine. This elaborate showcase of decadent delicacies guarantees an unforgettable experience like no other.
from £55 a head
Celeriac Veloute, Chorizo, Rouille–“Chicken on a Stick”, Beetroot, Cranberries–Stone Bass, Crab, Pickled Cucumber, Fennel–Grass Fed Lamb Fillet, Cauliflower, Red Cabbage, Lemon–Braised Beef Cheek, Cheese, Polenta, Sprouts–Vanilla Rice, Blackberries–Dark Chocolate, Crème Fraiche Sorbet, Hazelnuts
Bespoke Menus
Collaborate with Chef Sargent to craft your very own bespoke menu. Perhaps you’d like five courses, or even eight. Maybe you have a special request to complete your perfect evening.
From slight variations on the menus above, to creating courses from scratch, you can work with Chef Sargent directly to help shape your menu.
To discuss your experience personally with Dave, give him a ring on 07817 804614 or email [email protected].
Further Information
The menus listed above are a starting point. When you make a booking, Dave will discuss options with you to suit your preferences and make your experience truly unique.
Certain dishes can be made GF that are not necessarily stated as so, please enquire if you would like a certain dish made this way.
A full list of allergens is available on request.
All food is subject to change at short notice due to all food is bought or made when needed. For example, fish is usually caught and landed on the day or the day before and if the seas are too dangerous there is a chance that the boats will not leave port. The guest will always be informed of any changes.
A non-refundable deposit is required to secure any booking.