Private dinner catering · London
Your home.
Our cuisine.
Three-course dinners, freshly prepared and delivered to your door — from an intimate dinner for four to a celebration for up to thirty people.
French technique is my foundation — slow braises, meticulous reductions, hand-rolled pastries — but my table travels further: a bright ceviche, an Ottolenghi-inspired vegetable dish, flavours gathered from the Mediterranean and beyond.
Designed for effortless hosting—our dishes require minimal final heating and come with foolproof plating guides.
You choose the menu; we handle the rest, with love and dedication.
Starters
From 9£
You just need to use your best plates!
Seafood · GF
Seared Scallops, Cauliflower Purée
Hand-dived scallops served on a smooth cauliflower purée, accompanied by toasted hazelnuts, blanched florets, and chives.
Vegetarian · GF
Burrata & Roasted Southern Vegetables
Roasted Mediterranean vegetables accompanied by preserved lemon, homemade basil pesto, and torn burrata.
Fish
Salmon Gravlax, Pickled Cucumber & Mustard Dill Sauce
Cured Scottish salmon for 48 hours, served with pickled cucumber and a mustard dill sauce. Accompanied by blinis.
Meat · GF · DF
Beef Tataki, Radish Salad & Crispy Shallots
Seared beef fillet cooked rare, served with radish, coriander, crispy shallots, and a soy-mirin dressing.
Main Courses
From 18£
A mix of French classics, seasonal fishes and creative vegetarian dishes.
Meat · GF
8-Hour Lamb, Individual Pommes Darphin, Thyme jus
Lamb shoulder braised for 8 hours with garlic cloves, carrots and herbs, served with crispy individual potato galettes, and a Thyme jus.
Meat · GF
Bœuf Bourguignon
Tender beef, gently cooked in Burgundy wine with sweet carrots, pearl onions, and earthy mushrooms, captures the soul of French culinary tradition.
Fish · GF
Roast Salmon, Yuzu Carrot Purée
Oven-roasted salmon fillet served on a smooth carrot purée infused with yuzu zest and juice.
Vegetarian · GF · DF
Charred Cauliflower Steak, Olive Pistou & Porcini mushroom
Charred cauliflower is paired with a pistou of Castelvetrano and Niçoise olives, and served alongside sautéed porcini mushrooms and capers.
The Sweet Finale
From 45£ for 6-8 persons
Choose a whole cake for the table or individual portions for each guest.
Amandier — Christophe Michalak
A stunning gluten-free almond cake by Christophe Michalak, served with a seasonal fresh fruit salad.
Moist, elegant and intensely flavourful.
Fraîcheur Chocolat
Pierre Hermé's legendary chocolate cake is an intensely rich and refined dessert from one of the world's greatest pâtissiers.
Petits Fours Station
End on a sweet note — order a ready-made petits fours box, or hand-pick your favourites from our canapés & petits-fours menu.
Fantastik Chocolat, Noisette & Caramel
A dazzling centrepiece that steals the spotlight at every celebration.
Kokomango
A gluten-free entremet that brings together coconut, mango and lime in a dazzling harmony. Light as air, bursting with tropical flair and truly unforgettable.
Individual Desserts
Poires Pochées Épicées, Mascarpone Vanille
Seasonal Panna Cotta
Chocolate fondant, passion fruit heart
Plateau de Frômages
The French cheese course — the essential bridge between main and dessert.
All cheeses sourced exclusively from Fromagerie Beillevaire UK — one of France's finest affineurs. Served with Poilâne walnut bread and a 30g jar of fig jam.
Plateau Classique — 3 fromages
A focused selection covering three essential families: soft, pressed cooked and blue. Served with Poilâne walnut bread and fig jam.
£45
Serves 4–6
Plateau Classique+ — 5 fromages
Five cheeses across all the great French families — soft, washed rind, pressed cooked, blue and fresh goat. With walnut bread, fig jam, grapes and walnuts.
£75
Serves 6–8