Private Dining

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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.

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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.

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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.

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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.

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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 Summer Menu 2021

 

Starters

To Start:

Asparagus, quails egg and watercress salad with spring onion and hazelnut pesto

Red mullet with aubergine, basil and olive salsa

Smoked mackerel rillette, beetroot, salsa, sourdough crackers

Pea and broad bean scotch eggs with tamarind chutney

Chicken liver pate, peppercorn butter, onion chutney, spelt bread

 

 

Main course:

Salmon with samphire and mussels

Pan fried hake with king prawn and wild garlic risotto

Slow cooked Sharwarma lamb with pickled onions,  mint raita,flat bread and warm butternut squash and rocket salad

Spatchcock chicken with lemon and tarragon with celeriac puree 

Treacle marinated ribeye of beef, broccoli puree and pommes anna

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All served with seasonal vegetables

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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

 

Dessert:

Yoghurt cake with macerated strawberries and balsamic candied pistachios

White chocolate mousse with strawberries

Blackcurrant and Licorice  Panna cotta

Chocolate and berry pavlova

Sicilian lemon tart

Mango and passion fruit cheesecake

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​How to Make a Booking:

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  • 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

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