Grayshott Gallette Dinner Party, November 2012

November has been a cold month which was a perfect setting for my latest monthly Private Dinner Party at the Grayshott Gallette. A Winter themed menu starting with a hearty soup of roasted butternut squash and coconut milk with a warming chilli and ginger kick, followed by slow braised lamb provided a great start. Finishing off with an individual apple and pecan crumble was a fantastic end, providing a filling meal to help combat the cold weather.


To Start:

Sweet chilli King prawns & fresh coriander,
Curried sweet potato, black sesame seeds,
Goat’s cheese, wrapped in Parma ham,

To Kindle:

Chunky butternut squash and coconut soup: 
Chilli, lemongrass, ginger, coconut milk,

To Savour:

Slow braised shank of lamb, Tarragon and balsamic gravy,
Mustard seed mash, seasonal vegetables,

To Delight: 
Individual Toffee apple, crunchy oat and pecan crumble,
Chilled vanilla and cinnamon custard.

Grayshott Gallette Dinner Party, May 
Grayshott Gallette Dinner Party, July 

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