Private Dining

There is nothing like living the whole restaurant experience in the comfort of your own home (or your home for the weekend) to make you feel relaxed and that little bit special.

How it works:

At Chef Carolina, we provide the food, the service (with a smile), and leave the kitchen as we find it on our arrival, so apart from feeling replete on our departure, you would never know we'd been there.

The majority of the preparation is done off site. We arrive approximately 1 1/2hours before the agreed dining time and complete our preparations on site. Having served the meal, we clear away, clean down the kitchen and disappear, leaving you to enjoy the rest off your evening.

We also offer a wine pairing service so (for a small admin fee), we can match the wine with the food, offering you a wine flight to perfectly compliment your evening.

Our menu changes seasonally as we believe in using seasonal products, using local suppliers wherever possible, sourcing the best and freshest ingredients. See below for our latest menu:

Chef Carolina Spring Menu 2021

Starters

Hot Smoked salmon pâté, beetroot jelly, baby leaves and toasted rye bread

Beetroot with burrata, pickled walnut purée

John Dory, shaved asparagus, chilli and orange salad

Chicken, parmesan and anchovy salad

Monkfish scampi with wild garlic mayonnaise

Main Course

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

Chicken supreme with bacon jam, Madeira and mushrooms

Pan-roasted cod loin with pea and asparagus risotto

Roast duck breast with asparagus, caramelised shallot and hispi cabbage

Chorizo crusted monkfish with spicy beans

Vegetarian

Aubergine dumplings, smoked puttanesca sauce, rocket salad

Green Greek kofte, tahini and garlic dip, warm quinoa & spinach salad

Mushroom, butterbean and chestnut strudel

Pappardelle with shaved asparagus, broad beans, marjoram and pea purée

All served with seasonal vegetables

Dessert

Passion fruit and mango cheesecake

Spiced chocolate, black pepper and coffee mousse, shortbread

Rhubarb and custard pannacotta with ginger crumb

Apricot frangipane tart, vanilla crème fraiche

How to Make a Booking:

During these uncertain times, bookings are limited to a maximum of six diners until further notice.
A three course menu is priced from £50 per head (children under 12 are 1/2 price)
It is generally requested that the group all make the same food choices. However, exceptions are made to cater for dietary requirements.
Special requests can be catered for as well as the preparation of favourite dishes by special request.
Birthday or celebration cakes are available by special request.
Minimum spend is £100 per party
50% deposit is required at the time of booking
Final menu choices and full payment is required 48 hours before the event
It is politely requested that the kitchen is clear prior to the chef's arrival - it is not in the remit to wash up breakfast/ lunch pots or empty the dishwasher as part of the service.
Whereas it is the client's responsibility to set the table, flowers, table dressings can be arranged and the cost passed onto the client.
All pots and crocks will be cleared, kitchen cleaned down and left tidy as part of our service