A tasting menu isn’t just a collection of dishes—it’s a journey. When done right, it flows effortlessly from one course to the next, building anticipation and delighting guests with every bite. As a private chef in Cornwall, I’ve crafted my fair share of five-course menus, and I know that the secret to perfection lies in the balance of flavour, texture, and pacing.
Here’s how I approach designing a restaurant-quality tasting menu, using dishes that are featured in my book, A Private Table, and honed through years of private dining experiences.
1. Amuse-Bouche – A Punchy First Bite
The amuse-bouche is your first impression, a tiny, flavour-packed bite that sets the stage. It needs to be bold but balanced, exciting but not overpowering.
Example: Duck Bon Bons with Hoisin Sauce – A crispy, flavour-packed bite with rich duck confit and a hint of sweetness. A guest favourite from my book.
2. The Starter – Light, Fresh, and Inviting
The first proper course should wake up the palate, offering something fresh, vibrant, and full of contrast. Think acidity, crunch, and a touch of creaminess.
Example: Mackerel Pâté with Sourdough and Green Sauce – A stunning balance of rich, smoky fish, a citrus hit, and the crunch of toasted sourdough.
3. The Main Event – Decadence, Balance, and Depth
The main course is where you pull out the big guns—something deeply satisfying but not so heavy that it kills the appetite for what’s to come.
Example: Six-Hour Cooked Lamb Shoulder with Flatbreads and Pickled Cabbage – Slow-cooked lamb, bursting with flavour, served with warm, homemade flatbreads and a zesty cabbage slaw to cut through the richness.
4. The Cheese Course – A Little Unexpected
Forget a standard cheeseboard. I like to incorporate cheese into a clever, surprising dish that makes the transition between savoury and sweet seamless.
Example: Brie Brûlée with Onion Chutney and Crackers – Creamy, caramelised brie with a crisp top, served with homemade crackers and a dollop of sweet onion chutney.
5. The Grand Finale – A Dessert That Leaves an Impression
Dessert is your last chance to make an impact. It should be light enough not to overwhelm but indulgent enough to feel special.
Example: Triple Chocolate Brownie with Honeycomb and Clotted Cream – A proper crowd-pleaser. Dense, fudgy, with a crackly top, served with homemade honeycomb and a dollop of Cornish clotted cream.
Want to Experience a Bespoke Five-Course Tasting Menu?
Designing a five-course menu is all about understanding flavour, balance, and the rhythm of a meal. Whether you’re planning a special occasion or just want to treat yourself and your guests, I can craft a completely bespoke dining experience that suits your tastes.
- 📍 Explore Private Dining Experiences
- 📖 Order My Cookbook: A Private Table
- 📅 Book a Private Chef Experience
See you at the table! 🍽️