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Menus
Beyond by Kian explores modern European cuisine with his own middle eastern twist. Using local produce with modern cooking techniques to create an elegant menu that goes beyond your imagination and delivers on clean and intense flavours.
If you have an event in mind and would like to design a menu to your taste just contact Kian to bring it to life. Different dining options are available from small plates tapas to sharing Sunday lunch feasts.
Prices start from £30pp
FIVE COURSE TASTING MENU
Priced at £55.00 per head
Minimum booking 4 guests
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chefs canapé to start (amouse bouche)
cauliflower , parmesan, bacon, truffle
crab, apple, dill, fennel
hake, crispy leeks , mussel and champagne emulsion
cured duck breast, sweet & sour chicory, confit duck leg wonton, lapsang souchong
honey, sea salt granola, whiskey apples, brown bread
petit fours for each guest to finish (small canapé sized deserts)
FIVE COURSE VEGETARIAN TASTING MENU
Priced at £49.99 per head
Minimum booking 4 guests
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chefs canapé to start (amouse bouche)
hay baked potato, textures of alliums, sour cream and chives
goats cheese, beetroot, watercress, ale soil
cauliflower, pecorino, truffle
spiced chickpeas, sumac carrots, yogurt, lime
honey, sea salt granola, whiskey apples, brown bread
petit fours for each guest to finish (small canapé sized deserts)
CORPORATE CANAPÉ MENU
Please contact us to discuss party size and pricing
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SAVOURY CANAPÉS
onion mousse, gruyere crisp
cured salmon, yuzu and orange
ham hock terrine, pineapple, cured egg yolk
crab fritter, apple and fennel
cauliflower pannacotta, crispy bacon and parmesan
feta cheese terrine, pickled beetroot, walnut crumble
cured duck breast, Szechuan peanuts, soy and sesame cracker
SWEET CANAPÉS
“selection of truffles” - chocolate and whiskey, white chocolate and hazelnut, tahini and date
orange and pistachio posset, orange curd, pistachio tuielle
“apple crumble and custard” - custard pannacotta, apple compote, vanilla and clove crumble
THREE COURSE CHRISTMAS MENU
Priced at £55.00 per head
Minimum booking 6 guests
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STARTERS
jerusalem artichoke veloute, brioche and truffle
chicken and apricot terrine, fig chutney, lavash croutes
beetroot mousse, roast golden beetroot, pickled beetroot and feta cheese beignet
MAINS
turkey ballottine, white onion puree, sage and walnut stuffing, cranberries and pancetta
(seasonal veg served on the side with turkey jus)
spiced lamb rump, tomato and saffron chickpeas, sumak roasted carrots,
herb yogurt dressing, almond dukkha
roast pumpkin textures, orange and chicory remoulade, sesame seed cracker
sea bream, braised fennel and shallot, zucchini fritter, shellfish sauce
DESSERTS
chocolate and coffee delice, salted caramel, candied hazelnuts, creme freche ice cream
rum and raisin pudding, earl grey tea gel, vanilla anglaise
lemon verbena parfait, lime sherbet, coconut sorbet, pain d'epice crisps
Please note that the above are sample menus and as our ingredients are purchased fresh certain dishes or ingredients may be substituted.
