menus

I work with a network of local suppliers and producers to ensure the quality and freshness of my ingredients
LET'S TALK
THE SPRING MENU (March, April, May)

STARTERS

Asparagus and mint risotto

Salmon Sashimi,  jalapeño salsa, Nikkei leche de tigre

Roasted heirloom tomato & basil  soup

MAIN COURSES

Roasted duck breast, orange and red wine sauce

Herbed monkfish tail, lemon butter sauce, pousse spinach, pomme dauphinoise

Best end of Spring lamb, rosemary and horseradish crumble, Savoy cabbage and mushroom fricassee

Crispy corn fed chicken supreme, spring onion pesto and bean salad

DESSERTS

White chocolate cheesecake, raspberry compote

Raspberry and almond tarte

Toffee pear gallette with crème fraiche

THE SUMMER MENU (June, July, August)

STARTERS

Prawn and avocado cocktail

Goat’s cheese and beetroot salad

Summer minestrone soup

MAIN COURSES

Roasted chicken breast, broad beans, minted peas and spring onions

Stuffed lamb saddle, rosemary infused redcurrant & red wine jus

Fillet of halibut, ratatouille, creamed potato, tomato butter sauce

Crispy cider braised outdoor bred Hampshire pork belly, mustard cabbage, Bramley apple mash

DESSERTS

Pine nut and honey tart, orange infused Greek yoghurt

Raspberry and rose wine syllabub

Strawberry and vanilla Millfeuille

THE WINTER MENU (December, January, February)

STARTERS

Inverawe smoked salmon, horseradish and chive cream, capers, sourdough bread

Shallot and tomato tarte Tatin, goat’s cheese, rosemary caramel

Roasted and spiced butternut squash soup, parmesan croutons, sage oil

MAIN COURSES

Pancetta wrapped chicken breast stuffed with goat’s cheese & thyme, mustard cream sauce, roasted tomato & courgette

Seared cod, champ potatoes, caramelised shallot and red wine sauce

Fillet of beef topped with wild mushroom gratin, Madeira wine sauce

Braised lamb shank with cannellini beans, rosemary, tomatoes and bacon

DESSERTS

Chocolate, raspberry and pistachio brownie, vanilla ice cream

Sticky toffee pudding, Creme Anglaise

Tarte au citron, creme fraiche, fresh raspberries

THE AUTUMN MENU (September, October, November)

STARTERS

Seared diver caught king scallops, tomato sauce vierge

Vietnamese poached chicken salad with coriander and mint

Pumpkin risotto, crispy sage, amaretti crumb

 MAIN COURSES

 The ultimate chicken pie

Pepper crusted fillet of Aberdeen Angus beef, brandy & thyme cream sauce

Fillet of sea bass, Savoy cabbage, beetroot pesto, basil oil

Outdoor reared Hampshire pork medallions, thyme and sherry vinegar sauce, lemon and rosemary roast potatoes

DESSERTS

Dark chocolate fondant, Chantilly cream

Raspberry ripple crunch parfait topped with fresh raspberries

Vanilla panna cotta, figs, thyme honey

THE FREEZER FILL MENU

 

Chilli con Carne
Aberdeen Angus steak mince with onions, peppers and fresh kidney beans in a spicy tomato sauce

Coq au Riesling
Chicken joints with smoked bacon, mushrooms and onions in a creamy white wine sauce

Lasagne al Forno
Egg pasta layered with a rich ragu and béchamel sauce, topped with fresh parmesan and mozzarella cheese

Cottage Pie
Aberdeen Angus steak mince with carrots, onions in a rich beef gravy, topped with creamy mashed potato

Thai Red/Green Chicken Curry
Chicken thigh pieces with Thai aubergines, bamboo shoots and Kaffir lime leaves in a creamy red/green coconut sauce finished with Thai sweet basil

Beef in Stout with Herbed Dumplings
Aberdeen Angus steak pieces with carrots, onions and celery in a thick stout gravy, served with herb dumplings

Fish Pie
Smoked haddock, salmon fillets and prawns in a rich white sauce, topped with creamy mashed potato

Bolognese Sauce
A rich beef and pork mince ragu with a sofrito of carrots, celery and onion

Pork, Apple & Cider Casserole
Layers of pork chops, onions, apples and potato, spiced with juniper berries and cooked in cider

Sausages in Onion Gravy
Hand made Lincolnshire sausages in a rich onion and red wine gravy

Beouf Bourguignon
Aberdeen Angus steak pieces with smoked bacon, mushrooms and baby onions in a rich red wine sauce

Salmon & Fennel en croute with Watercress Sauce
Salmon fillets and braised fennel encased in puff pastry served with a crème fraiche and watercress sauce

Braised Lamb Shanks with Cannellini Beans
Lamb shanks and root vegetables, braised in a tomato and red wine sauce with fresh rosemary and cannellini beans

Chicken Cacciatore
Chicken joints with smoked bacon, olives and red wine in a rich tomato sauce

Squash & Coconut Curry
Chunks of butternut squash with red pepper in a rich coconut sauce spiced with Madras curry

Beef Goulash
Chunks of Aberdeen Angus steak cooked with tomato, onion and red pepper and spiced with paprika

Chicken Sorrento
Chicken joints with pancetta and cannellini beans in a rich tomato sauce

Beef/Chicken Madras
A medium hot curry in a rich tomato based sauce with peppers, spiced with aromatic fenugreek, cumin and garam masala

Sweet & Sour Chicken
Succulent pieces of chicken breast with mixed peppers, onions and bamboo shoots in a tangy sweet and sour sauce

Bacon Wrapped Chicken Breast
Whole chicken breast stuffed with creamy goat’s cheese & fresh thyme on a bed of roasted tomato’s and courgettesand

Roasted Mediterranean Vegetable Lasagne
Peppers, onions, courgettes and aubergines, slowly roasted & mixed with a rich tomato & basil sauce, layered with béchamel sauce and egg pasta

BBQ CATERING MENU

Burgers
Juicy Aberdeen Angus burgers, served in a fresh sesame seed bun, with or without cheese

Sausages
Fresh free range pork sausages, served with fried onions in crusty small French loaf

Chicken
Succulent chicken breast, chargrilled and served in soft white bap with mayonnaise

Steaks
Prime British rump steak, cooked just the way you like it, left whole, or sliced and served in a soft bap with caramelised onions

Fish
Whole sea bass wrapped in foil and stuffed with aromatic ginger, lime, garlic, chilli & soy sauce

Kebabs
A variety of marinated chicken breast kebabs, served in a fresh white pitta bread

Thai Green Curry Lamb
Butterflied leg of lamb marinated in a aromatic Thai green curry paste, drizzled with a creamy green curry coconut sauce

Peri Peri Pork
Whole pork shoulder marinated in Peri Peri Marinade, served with a refreshing peach salsa

Ribs
Whole racks of ribs, marinated in a rich BBQ sauce, cooked until tender and served with a side order of coleslaw

Salads
A selection of fresh and healthy salads, all served with a choice of homemade dressings

Vegetarian
Choose from a selection of char grilled vegetables, served in a pitta bread, field mushroom burger drenched in garlic butter or halloumi cheese and vegetable kebabs

Desserts
Selections of home made desserts are available

7 COURSE TASTING MENU WITH WINE FLIGHT

TASTING MENU

Daikon nimono niku – Miso flavour
Selbourne classic cuvee brut, England

Diver caught scallop, black quinoa tabbouleh, candied kumquat
Ara ‘sightlines’ sauvignon blanc 2018, New Zealand

Triple cooked pork belly with nonban sauce
Pasqua 11 minutes rose 2019, Italy

Campari and prosecco sorbet

Fillet of sea bass, savoy cabbage, beetroot pesto, basil oil
Pouilly-Vinzelles 2017 Caves des Grand Crus Blancs, France

Fillet of Aberdeen Angus beef, sweet potato mash, baby vegetables, aji panca cream
Viñalba Reserve Malbec 2017 Mendoza, Argentina

Yuzu and raspberry posset, matcha madellaines
Royal Tokaji 5 Puttonyos 2013, Hungary

English cheeseboard, crackers, fruitcake, chutney
Taylor’s Quinta de Vargellas 2005, Portugal

“Many thanks Mark. The meal was quite superb and we all so much enjoyed the experience of being with you – we learned and laughed in equal measure which must mean it was a great success. Just a treat to have you with us. Every good wish”

Clive, Worplesdon Close

“Thank you so much for your amazing food. My dinner party was a really special occasion and the food was absolutely gorgeous. I actually wrote you a little thank you card last night and will post it this morning on my way to work. I am sure that you are used to getting high praise for your cooking, what a talent!

Dawn, Dorking

“Mark, thank you so much for cooking for my family and I. Over an extended period we have experienced some real highs, and always been impressed by both the tastiness and presentation of your meals. You have taken up our requests for healthy eating, but also provided some memorable treats and taken Shepherd’s Pie to new heights. We are looking forward to having you in our kitchen again soon”

Asmir Begovic

“Mark, Rave reviews even when you were out of earshot - the friends we had all took a card so fingers crossed you will get some extra bookings from them.  We will def see you again!”

Sir Matthew Pinsent

Midweek guilty pleasure - cheesy chilli chips

Midweek guilty pleasure - cheesy chilli chips ...

Well this is nice😎🌴🇲🇺🍹 #sunriseattitudehotel #mauritius #adults only please

Well this is nice😎🌴🇲🇺🍹 #sunriseattitudehotel #mauritius #adults only please ...

Chicken Shwarma for 1…”Salad Chilli Sauce”@chezvouscuisine #personalchef #personalchefservice #privatechef #privatecheflife #privatechefsurrey #privatechefsofinstagram #personchefsurrey

Chicken Shwarma for 1…”Salad Chilli Sauce”@chezvouscuisine #personalchef #personalchefservice #privatechef #privatecheflife #privatechefsurrey #privatechefsofinstagram #personchefsurrey ...

Chicken Satay for 1

Chicken Satay for 1 ...

Beef Wellington………again!!!!! Getting good at this. #chezvouscuisine  #personalchef  #privatechef

Beef Wellington………again!!!!! Getting good at this. #chezvouscuisine #personalchef #privatechef ...

Me likey Sushi. #chezvouscuisine #privatechef #personalchef #sushi

Me likey Sushi. #chezvouscuisine #privatechef #personalchef #sushi ...

Castellated crab #chezvouscuisine #personalchef#privatechef#finedining

Castellated crab #chezvouscuisine #personalchef#privatechef#finedining ...

where we are

Address:

Chez Vous Cuisine

11 Pams Way

Ewell

Surrey

KT19 0HA

Tel No:

07962 984395

Email:

mark@chezvouscuisine.co.uk

Contact Us