Sample Menus & Gallery — Expé Private Dining

3 Course

Hamachi CrudoFermented Mango · Fennel · Radish · Citrus

Duck BreastChestnut · Potato Fondant

Chocolate TerrineSichuan Pepper · Lime Cream

Fresh / Seasonal

SnacksCrispy Halloumi Filo — Thyme · Hot Honey
Shrimp Beignets — Herb Mayo
Golgappa — Seabass Tartare · Coriander Consommé

To startBeef Tartare — Brioche · Wasabi Mayo
Kale Caesar — Tahini · Parmesan

MainsWhole Roasted Salmon — Asparagus · Lemon · Capers · Herbs
Rigatoni Primavera — Pine Nuts · Lemon · Herbs

SidesCrispy Baby Potatoes — Tarragon Mayo

Desserts to shareFruit Salad
Tiramisu
Dark Chocolate Brownie

French Bistro

EntréesWarm Leeks — Beurre Blanc · Herbs
Onion Galette — Cured Ham · Comté
Ossau-Iraty Gougère — Thyme · Black Pepper

MainsDuck Confit — Carrot Purée · Thyme Jus
Chicken Roulade — Wild Mushroom · Spinach · Gratin Dauphinois
Ribeye — Peppercorn Sauce · Fries
Toulouse Sausage — Aligot · Veal Jus

DessertsFrench Toast — Caramelised Pear · Honey
Chocolate Mousse — Olive Oil · Sea Salt
Pistachio Clafoutis — Almond Cream

Seared beef with aubergine, potatoes and herbs, plated for a private dinner

Golden brioche dessert with cream on a silver tray

Creamy labneh with herbs and toasted pine nuts

Asparagus with hollandaise served on white plates

Private dining dishes served beside the Mediterranean

Cream-topped choux pastries arranged on a wooden board outdoors

Fresh brioche and table setting prepared for a private dinner

Seasonal salad served family-style at a private dinner

Private chef serving canapés at an event

Roast fish and meat served for an evening dinner

Beef carpaccio starter with herbs and cream

Chocolate and pistachio petit fours on a serving platter

Garden dinner table set with seasonal dishes and printed menus

Lamb, aubergine and potatoes being plated for dinner service

Individual seasonal desserts plated for a private dining event

Slice of terrine en croûte served on a floral plate

Fresh pastries set out for an outdoor gathering

Spiced chicken with hummus, pomegranate and fresh herbs

Beef Wellington sliced and plated for a private dinner

Sea bass served with herbs at a Riviera dinner table

Creamy risotto topped with roasted leeks

Small plated desserts prepared for a private event

Cucumber and tomato salad with herbs, served on a white plate

Brioche and goat cheese canapés at a private event

Chicken with hummus, roasted vegetables and pomegranate

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Sample menus

Tasting

3 Course

5 Course

7 Course

Sharing

Fresh / Seasonal

Comfort / Richer

Curated

French Bistro

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