Here at Charlie’s we are a family run business with many years of experience in providing exceptional hospitality. We specialise in bespoke and innovative menus to provide catering services for private or corporate events. We are renowned for our abilities to tailor to each individual client whether you need canapes and cocktails for a party to a gourmet sit down for a wedding or a 7 course tasting menu. We have the creative flair to cater for your event.

Weddings, Corporate Dining &Parties

Canapes & Grazing Tables

What’s in season, what's going on this month

– The Food Hub

Meet our local suppliers and find out more about them

– Online Cupboard

Recipes and inspiration to tantalise your taste buds

– Eat the World

experience

excellent dining

with charlies private dining

Call us today for More information

Jordan - 07578 072872

Amy - 07809829873

EMAIL - CHARLIESPRIVATECATERING@GMAIL.COM

WE ARE BASED IN CROWBOROUGH, EAST SUSSEX AND COVER THE SOUTH EAST

TO START

Butternut Squash & Sage Velouté – Pickled squash nest, toasted pumpkin seed, crispy sage crumb, Kashmiri oil

Yuzu Seabass Ceviche – Squid ink cracker, yuzu & pickled ginger gel, crispy shallot rings, micro coriander

Beef Featherblade Croquette – Chargrilled spring onion, fennel sauerkraut, blue cheese mousse

Cashew Burrata – Roasted spiced plums, salted plum compote, crushed pistachios, and poppyseed & thyme cracker Jerusalem Artichoke Baragole – Fricassee of chanterelle mushroom & silverskin onion, parsnip crisp, Douglas fir oil

Beetroot Pie Tee Tart – Japanese dipped tart case, whipped goats cheese & mascarpone, horseradish & beetroot puree, roast candied beetroot, balsamic pearls

Pan Roasted Local Pigeon – Carved breast (served pink), crispy leg & sofrito bon bon, blackberry & balsamic reduction, puffed pearl barley, warmed corn salsa, pigeon skin & marjoram crumb

Rye Bay Rock Pool – Rock pool of shellfish, caviar & sea herbs, shellfish & ginger bisque, BBQ. Octopus brushed with lobster glaze

MAIN EVENT

Venison Fillet – Pan roasted fillet of venison, mini venison Cornish pasty, salt baked celeriac, roasted celeriac puree, game chips, blackberry jus

MAIN EVENT Continued

Salt Cured Brill – Flash grilled on the egg, brown butter, miso & confit garlic glaze, sesame and mirin grilled fennel, warmed sauce tartare

Whey Roasted Cauliflower – Wild mushroom tea, mushroom & black truffle ketchup, pickled golden raisins, Brighton blue beignet

Marmalade Glazed Duck Breast & Textures of Beetroot – Basil & five spice polenta, warmed beetroot chutney, beetroot glass, pickled heritage beetroot, marmalade & vodka jus

Pan Roasted Togarashi Monkfish - mussel & lobster bisque, crispy purple potato, pickled tempura sea vegetables, caviar and a yuzu gel

Cabbage Steak – Grilled hisbi cabbage, harissa & root vegetable cream, roast tomato ketchup, spice dusted potato nest, toasted cashews

TO FINISH

Namalaka, Praline & Raspberry Choux – Choux bun ring, namalaka, praline ganache, raspberry powder, raspberry gel, almond brittle, candied lime peel

Boozy Pistachio, Blood Orange & Cardamon Tart – Cinnamon ice cream, malt sugar dusting

Tomcat Mango Gin & Passionfruit Posset – Orange, lemon & spice shortbread

Millionaires Chocolate Torte – Smashed ginger & oat base, rich chocolate ganache, miso caramel, tonka bean Chantilly, candied orange