Delicious Food

Dining is an integral part of the Ridge Country Retreat experience.  Our chef, James Broad of  Cuisine Concepts, has extensive experience in some of London's best restaurants.  Savour the flavours from James' innovative menus.  All dietary requirements are catered for, with plenty of vegetarian and gluten-free options.  We pride ourselves on the presentation of the freshest quality food using local produce where possible.  Our menus are designed to make mealtimes at RCR an absolute experience.

Check out our vegetarian menu   for our Yoga Retreats and our general menu below:

Canapé Menu

Hot smoked salmon croutons

Chorizo and roast pepper crostini

Mini scallop burgers with dill mayonnaise

Chicken fillet satays, Cheramoulea sauce

Cumin lamb koftas with minted yoghurt

Rare beef, horseradish on whole meal toast

Fig and venison skewers

Brie and walnut tartlets

Lamb apricot and rosemary sticks

Fresh scallop and basil pesto tarts

Minted duck and mango rice paper rolls

Salmon and snow pea sushi

Seasonal vegetable rice paper rolls with dipping sauce

Roast corn and prawn fritters

Smoked salmon wraps

Port and orange pate tarts

Olive caper and feta crositini

Thai style fish cakes

Paua fritters, lemon mayonnaise

Blue cheese and walnut croutons

Stuffed mushrooms, sun dried tomatoes and walnuts

Entrees

Steamed crayfish with mango and mint salsa

Rare venison salad, walnuts and kikorangi

Marinated lamb salad, kumara wafers, Mandarin and mint dressing.

Seared tuna, rocket and potato salad, wasabi mayonnaise

Pan-fried scallops, crushed red potatoes, roast tomato and avocado salad

Char grilled vegetable terrine, basil and toasted, almond vinaigrette *

Pan-fried scallops with citrus leeks

Prawn ravioli with lemon caper butter

Asparagus tarts with feta crumble

Lamb fillet with feta pea and mint salad

Chicken tenderloin with fennel and orange salad

Duck rice paper rolls with Asian slaw and soy dipping sauce

Seafood plate, gravalax, marinated fish and oyster with chive jelly

Pumpkin risotto with feta and slow roast tomatoes *

Pear, Walnut and spinach salad *

Mains

Seared salmon, smoked fish mash, bok choy, fish volute

Roast lamb rump, pumpkin ratatouille, minted green peas, lamb jus

Grilled tapenade chicken, slow roast tomato risotto, basil pesto oil

Lime risotto, with creamed baby Paua, micro greens

Asian duck leg, shanghai cabbage, sticky rice, star anise scented jus

Roast pork scotch, 5 spice, shitakes and shanghai cabbage

Beef fillet, mustard mash, onion relish, red wine sauce

Green pea risotto with watercress salad and lemon oil *

Ratatouille with Kumara mash and tomato and basil sauce *

Market Fish, roast vine tomato, grilled courgettes, gourmet potato and

advocado oil

Market Fish, white bean puree, courgette fritters, tomato and olive oil

Market Fish, smoked salmon and pea risotto, white wine sauce

Sweets

Chocolate pots with balsamic berries

Roast stone fruit salad, vanilla parfait with Riesling syrup *

Frangellico brulee, Hazelnut biscotti

Citrus pots, gold kiwi compote, sable biscuit

Crème brulee with praline and marinated figs

Asian rice pudding, coconut lychees *

Chocolate Mudcake, poached fruit, sable biscuit

Citrus tart, marmalade anglaise, roast fruit salad

Vanilla panna cotta, fig and orange biscotti espresso syrup

Poached red wine pears, honey mascapone, macadameia short bread

Rubbarb and apple with coconut crumblw and vanilla yogurt

Please note that the dishes with * next to them are all vegan, Gluton free and vegetarian