Do you want a unique, restaurant-quality dinner with all the intimacy of being at home? Sharmin Hospitality invites you to a bespoke foodie experience offering the finest cuisine that the East and West have to offer, with flair and sophistication.
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Do you want a unique, restaurant-quality dinner with all the intimacy of being at home? Sharmin Hospitality invites you to a bespoke foodie experience offering the finest cuisine that the East and West have to offer, with flair and sophistication.
Tell us exactly what you’re looking for, whether it’s a full fine dining service or canapés and wine, and we will create a personalised set menu just for you. If you like, Sharmin will gladly share her in-depth culinary knowledge of food with you and your guests and explain how each dish was inspired as they are served.
Spice and Sophistication
Let us take you on a culinary journey through Asia and the Middle East to meet with the West. Our flavours are full of bold, robust and inspired by Sharmin’s absolute passion for cooking dishes from this area of the world and combining them with thorough European culinary techniques.
Sharmin has travelled extensively across Europe, the Middle East, Asia and the Far East to research spices, ingredients, and culinary process. By carefully applying all of these elements, coupled with her French cooking technique, Sharmin Hospitality can take care of everything, from bespoke menu-design, buying locally sourced organic ingredients and halal meat, to cooking and serving your meal while leaving your kitchen spotless. Simply leave everything to Sharmin and enjoy a delicious, stress-free dinner with your guests.
Starter
- Citrus Beurre Blanc Abalone with Tempura Oysters on Crispy Seaweed & Salad Jardiniere
- Lobster Consomme with Crab Wontons, Brioche Croutons and Sea Vegetables
- Chargrilled Langoustine on Delica Pumpkin Ravioli with Gruyere-Sorrel Veloute
- Braised Wood Pigeon with Confit Baby Leeks, Glazed Wild Mushrooms and Parsnip Rosti
- Baked Tofu and Mushroom Laksa Bisque with Fruit De Mer Foam & Rice Vermicelli Croutons [ VE ]
- Confit Duck Strips with Radicchio Mesclun Salad, Pan-Fried Duck Liver and Casis Jus
- Yellow Fin Tuna and Scallop Ceviche with Beetroot Sauerkraut and Lychee Sabayon
- Fricasse of Escargots with Aubergine Caviar, Caramelised Shallots and Black Garlic Butter
- Trio Cheese Soufflé with Carrot-Top Pesto, Oven Dried Tomatoe Salsa and Basil Crips [V]
- Thai infused Bouillabaisse with Sea Bream, Mussels, Monkfish and Grilled Pepper Rouille
- Polenta Chips on Courgetti, Pickled Baby Artichoke, Roasted Hazelnut and Sauce Vierge [V]
- Tofu Pastries with Grilled Mushrooms, Pickled Baby Vegetables in Herb Dressing [VE]
- Tempura Okra on Pearl Barley with Baba Ganoush and Salad Shirazi [VE]
- Lightly Curried Butternut Squash Risotto with Pickled Chanterelles, Gorgonzola, Sage and Pine Nuts [V]
- Miso Soup with Enoki Mushrooms, Purple Broccoli and Soba Noodles [VE]
- Harissa & Kaffir Infused Poached King Prawn Kebabs on Baby Gem, Avocado, Yuzu salad
- Salt Baked Celeriac, Prune and Smoked Three bean Soup with Garlic Toasts [ VE]
- Pan Friend Scallops in Brown Butter with Pickled Fennel and Blackberry Veloute
- Roast Wood Pigeon Salad with Sweetcorn Cream, Tepanade Dressing and Cobnuts
- Smoked Young Jackfruit with Quinoa Pilaf, Chickpea Fritters and Mint Buttermilk [V]
Mains
- Festive Roast Pheasant & Quail, on jerusalem artichoke mousse, Pan Jus, Raspberry Balsamic Sauce & Girolles
- Steak Au Poivre with Blue Cheese Jus, Piccolo Parnsips & Sweetpotatoe Fries, Buttered Asparagus and Chimichuri Salsa
- Barbequed Organic Chicken with Aubergine Ragout, Tahini Sauce Supreme & Caramelised Almonds
- Massaman Halibut on Saffron Potatoe-Spinach Galette, butter poached Salsify & tarragon beurre Blanc
- Moroccan Spiced Mallard on Roasted Mushroom Puree, Grilled Radicchio & Beetroot Chutney
- Slow Baked Delica Pumpkin with Spicy Freekah Toasted Pine Nuts and Crispy Sage [VE]
- Crusted Medallions of Venison with Celeriac Puree, Garden Salad, Sour Cherry Jus and Grilled Feta.
- Teriyaki Seared Salmon with Coconut & Kaffir Sticky Rice and Sesame Glazed Green Beans
- Confit Sea Trout with cucumber gazpacho emulsion, Borlotti Beans and Horseradish Foam
- Ras el Hanout Beef Qawarma with Hazelnut Couscous, Fruit Brunoise Salad and Smoked Garlic Sauce
- Roasted Lamb Cutlets with Crushed Purple Potatoes, Chargrilled Baby Lettuce & Spice Reduction
- Barbaqued Ribs&Wings, Rendang Chicken Tikka with Olive & Burnt Cucumber Cream
- Hyderabadi Lamb Shank on Jewelled Biryani with Mango Chutney & Mint Yogurt
- Jerusalem makloubeh with Charred vegetables, Crispy sprouting Cauliflower, Saffron Moutabel [V]
- Baharat Roasted Cauliflower, smoked chickpea humous, courgette fritters and spiced Gribiche Sauce [VE]
- Green Split Peas Daal with Baked Sweet Potatoe, Kale Croquettes, Grilled Black Radish and Cumin Raita [VE]
- Marinated Tofu Bibimbap with Glazed Baby Rainbow Carrots Sizzling Mixed Mushrooms and Toasted Nuts [VE]
- Griddled Red Mullet with Broad Bean Puree, Stuffed Peppers, Tomato Concasse and caramelised Onions
- Confit Byaldi Ratatouille with Baby Vegetable Bruinoise, Grilled Cheese and Basil Tuiles [V]
- Bengali-Style Poussin Rezala with Cashew Nut Puree, Pomegranate Basmati Rice, Palak Paneer and Mustard Raita
- Keralan Fish Curry with Baby Aubergines, Fermented Rice cakes and Coriander Chutney
- Tom Yum Seafood Hotpot with Glass Noodles and Crispy Crab Fritters
- Venison Meatball Linguini with Green Tomatoe Caponata, Wild Garlic Pesto, Fermented Blood Orange and Whipped Ricotta
- Smoked Sous Vide Malai Mutton Loin with Rajasthani Daal and Tomato Chutney
- Kashmiri Salmon Roganjosh with Vegetable Biryani and Cumin Raita
- Full Roast Dinner Indian Herbs and Spices
Savoury Nosh
- Poached Eggs, Brioche Buns with Cured Beef & sauce Béarnaise
- Portobello mushroom, spinach & chicken Pithviers & Salad
- Lamb, Cumin Pumpkin & Peas Empanadas with Red Onion Relish
- Seafood brochettes with Fennel, Bean & Pineapple Salad
- Crunchy fried quail eggs on Nasi Goreng with Smoked Salmon
- Eggs on Cocotte with Minced Lamb, Leek, Mint & Shallots
- Roasted Heritage Vegetable flans with artichoke & Aioli
- Turkish Frittata with Charred Peppers, roast Beef & Sumac
- Eggah with Moroccan sausages and purple sprouting broccoli
- House special assorted Crepes with Sweet & Savoury Fillings
- Nepalese Meatballs on Rainbow salad & Spicy Mango Chutney
- Grilled Chicken Quinoa Salad with Asparagus, Potato & Liver
- Baked Mortadella, Spinach & Mozzarella Toasted Sandwich
- Scampi, Avocado, Cheddar, & Tomato Salsa Toasted Ciabatta
- Grilled Fillet of Cod with Potato Wedges and Mushy Peas
- Mushroom and Broccoli Linguini in White Cheese Sauce With a Garlic Bread [ v]
- Crumb Coated Chicken Escalope on Spinach and Herby Veg Salad
- Mini Beef Steak with Chips and Homemade Mayonnaise
- Seafood Risotto with Julienne Fennel, Parsnip & Carrots
- Beef Fillet Dumplings with Ponzu Sauce and Crispy Kale
- Salmon and Tuna Carpaccio wasabi Avocado Guamole
- Baked Samosas with Chargrilled Vegetables and Mushy Peas
Desserts
- Red berry clafoutis with lemon curd cream & pistachio crumble
- Calabrian bergomot & yuzu parfait with honeycomb sponge & salty caramel ice cream
- Laziz ossmallieh – saffron infused vermicelli cream cheesecake topped with rose petals and pistachio
- Honey grilled plum and spice poached fig served with walnut and halva icecream
- Cannelloni with exotic sabayon, pineapple genoise, coconut mousse, mango jelly, praline shortbread
- Salted chocolate and mocha bavarois tart with burnt butter
- Pistachio nougat and almond flourless vacherin with berry sorbet
- Royal Opera- layers of mocha and amaretto jaconde sponge filled with mousseline toped with ganache
- Exotice triffle with pineapple genoise, mango consomme jelly, passion fruit sabayon & orange mousse
- Calabrian bergomot tart with white chocolate meringue, feuilletine dust and dulche de leche ice cream
- Chocolate cremeux fondant cake with fresh berry compote and lavender crumb
- Baba au rum noix de coco with salty praline & coconut sorbet
- Vanilla bean creme brulee with treacle & blackberry couili
- Caramelised sous vide pineapple tarte tatin with pineapple sorbet
- Bitter chocolate macadamia meringue dacquoise with macerated strawberries
- Citron chiffon cake with lemon curd, yuzu mousse on citrus nougat granita
- Galette des plum with damson crumble and herbs granita
- Liegeois dairy and gluten free chocolate and caramelised hazelnut brownie cheesecake
- St honore with blood orange, chouburst cream and caramelised blood orange gel
- Tiramisu souffle tart with cherry icecream and coffee crumb
- White chocolate jaffa crocuembouche with lavender creme pat and glaze
- Tropical charlotte cake with layers of matcha and raspberry sponge and elderflower jelly
