I grew up in Hungary but up until January 2025 I rarely cooked the food of my heritage. Eastern European food elements were incorporated into my menus, but they didn't make up a whole dish. This type of cuisine is not very well known in detail in Western Europe, and I feel I am ready to share more about my food heritage. I have come up with a few dishes that were inspired by the region I come from.
~
Canapés
Starters
White Bean and Potato Dumplings, Sour Cream, Fried Onion
Sztrapacska with Sour Kraut, Crispy Bacon Crumb, Sour Cream Foam
(Sztrapacska is boiled and roasted potato dumplings)
Mains
Monkfish, Lecho Purée, Polenta, Sea Herbs, Charred Cabbage, Tomato Water with Lovage Oil
(Lecho is a thick vegetable ragout that contains pepper, tomato, garlic, onion and paprika. I will add smoked chorizo to mine)
Venison Loin, Chestnut and Mushroom Purée, Cow’s Curd Gnocchi, Juniper and Red Wine Sauce
Desserts
Apple pie, Roasted Apple Pure, Caramel Foam
Cherry and Vanilla Filo Mille Feuille, Poppy Seed Ice Cream
Dobos Torte with Cherries
(Dobos Torte is an elegant, layered chocolate sponge cake with a hard caramel top)
Mont Blanc, Amarena Cherry, Chocolate Sauce
(Mont Blanc is sweetened Chestnut Purée topped with whipped cream)
Floating Island
(Cold vanilla custard with milk poached soft meringue)
Petit Fours or coffee cake
Gerbaud square
(Apricot Jam and ground walnut layered in-between pastry with chocolate topping)
~
All the flavours of Budapest: a culinary tour of the Hungarian capital
~
The price range is £70-£75 / person and includes sourcing of the ingredients, cooking, serving the food and cleaning up the kitchen after the meal.
You will have the opportunity to finalise the menu by mixing dishes from the displayed menus or creating your own by telling the chef what you want.
We can cater for groups between 2-25 people.
Please contact us to discuss availability and your requirements.
