Sample menus
A taste of what
we might cook for you.
These are examples only. Menus change seasonally and every final menu is written bespoke around your occasion, your guests and the best produce available.
Top Knot Chef
Private Dining
Served at The Goose, April 2026. Seven courses, served plated.
To Begin
Marinated Olives & Salted Pretzels
Canapé
Steak Tartare Crostini
Cornichons, capers, chives
One
Heritage Tomatoes & Burrata
Balsamic, extra virgin olive oil
Two
Burford Brown Scotch Egg
Curry mayonnaise, pickled shallots
Three
Wild Mushroom & Truffle Arancini
Parmesan velouté, chives
Four
King Prawns
Lemon, garlic & chilli butter, focaccia
Five
Beef Bourguignon
Red wine braised beef, smoked pancetta, mushrooms, creamy mash
Dessert
Baileys Crème Brûlée
Shortbread
All menus are tailored to the event, guest numbers, location and individual requirements. Please enquire for a bespoke quotation.
Dietary requirements and allergies are taken seriously — Amy personally lives with a nut allergy, so please share full details before your event so James and Amy can discuss what can safely and practically be accommodated. Although every reasonable precaution is taken, food is prepared in environments where allergens may be present, so a completely allergen-free environment cannot be guaranteed.