Catering & Cuisine

Food that honors
the occasion

From themed dinner experiences to custom-built menus, our chef crafts every plate with the highest-quality ingredients — always seed-oil-free, always seasonal, always local.

Every event at Stone House is built around your vision and your guests. Our culinary team works directly with you to design a menu that fits the occasion — from a single passed-appetizer reception to a multi-course family-style feast.

What follows are example menus that show the range of what we can create. Pick a theme, mix and match courses, or hand us a brief — every detail is customizable.

Always Seed Oil Free Locally Sourced In-House Team Seasonal & Custom
About these menus: The dishes below are examples from our chef's library — they represent the style, range, and ambition of what's possible. Your menu will be designed for your date, your guest count, and your occasion. Talk to us about your vision and we'll build something just for you.
Themed Dinner Experiences

Take your guests somewhere
memorable

Five examples of curated dinner experiences our chef has built — each can be scaled, simplified, or expanded for your event.

Family Style · Family-Style Service

Asian Rolling Family Style Dinner

Bar Snacks

  • Sesame-dressed edamame
  • Vegetable rice paper rolls, sweet vinegar & soy
  • Mini chicken satay, fresh lime & sesame sauce

Dim Sum & Tempura

  • Bamboo-steamed langoustine & daikon dim sum
  • Pan-fried pork & lobster gyoza with black truffle
  • Tempura panko shrimp sushi roll, mango & ponzu
  • Tempura tofu, sweet soy & sesame

Sashimi

  • Tuna with black truffle
  • Salmon & caviar with sake dressing
  • Hamachi with jalapeño & ponzu

Mains

  • Miso-braised black cod with spring onions & ginger
  • Claypot-roasted organic chicken teriyaki
  • Seared grass-fed beef tenderloin with aromatic seasoned oils
  • Bok choi, bamboo skewers, asparagus & snow peas, garlic sauce
  • Fried ginger & garlic jasmine rice

Dessert

  • Caramelized pineapple, brown sugar & ginger ice cream
  • Fresh local fruit platters
Family Style · Tagines & Mezze

Moroccan Feast

Mezze & Salads

  • Flatbread, hummus, yogurt, herb & harissa dip
  • Carrot & preserved lemon salad
  • Lentil & kale salad, tahini dressing, date & chickpea
  • Chargrilled tender-stem broccoli, asparagus, pine nuts & chermoula
  • Eggplant baba ganoush
  • Pickled cabbage & cucumber
  • Roasted vegetable couscous

Tagines

  • Mixed seafood tagine — calamari, prawns, mussels, peppers & parsley
  • Lamb tagine with green olives, parsley & artichoke
  • Chicken tagine, almond & tomato

Dessert

  • Orange & cardamom crème, saffron sablé
Family Style · Wood-Fired

Indian Night

Bar Snacks

  • Vegetable samosas with cucumber raita
  • Chili crab claws, tamarind, garlic, lime & chili
  • Tandoori octopus, flash-fried with pine nuts
  • Paratha breads & chapatis with mango pachadi, tamatar & coconut-ginger chutney

From the Tandoor

  • Wood-fired tandoori ratan: pepper chicken, mustard-marinated king prawns, tandoori gobi
  • Masala scallop, seared with masala spices, poppy seeds, turmeric & lemon juice
  • Meen moilee — pan-seared snapper, coconut milk, turmeric, curry leaves & coriander cress
  • Wood-fired lamb cutlets, smoked pepper sauce, toasted almonds & mustard cress

From the Garden

  • Shari yengi — baby aubergines filled with kolphar spices, peanuts, braised with tamarind
  • Bombay potatoes, fenugreek, turmeric, mustard seeds & chili
  • Vegetable rice — lemon, cashew, mustard seeds, curry leaf, peas & asparagus tips

Dessert

  • Homemade mango sorbet, caramelized mango & pineapple, sugared almonds
  • Fresh fruit
Plated · Three Course

Pub Night

Starters

  • House-made soup of the day
  • Fresh crusty bread
  • Crispy breaded mushrooms with garlic mayonnaise

Mains

  • Parmesan-crumbed eggplant, herb crumble, sun-dried tomato, tarragon, feta & kale
  • Roasted pork loin, grilled pineapple, chunky triple-cooked chips, fried egg
  • Traditional shepherd's pie — minced lamb, seasonal vegetables, creamy mash
  • Guinness-battered red snapper "fish n chips" — tartare, mushy peas, triple-cooked chips

Sides

  • Roasted seasonal vegetables with garlic
  • Organic green leaf salad

Dessert

  • Bread & butter pudding, vanilla anglaise
Sample Weekly Rotation

A week in the life of
our kitchen

For longer stays, multi-day events, or in-residence groups — here's an example of how our chef builds a weekly menu rotation. Daily lunch + dinner, no two plates repeat.

Monday

LunchMexican-spiced chicken, paprika & roasted peppers · sweetcorn, lime & spinach salad · guacamole · pico de gallo · corn tortilla chips

StarterCeleriac velouté, apple julienne & celery leaf

MainRoast Wagyu, broccoli purée, baby carrots, ruta-bega ecrasé, butternut & parmesan gnocchi, red wine jus

DessertChocolate brownie, vanilla ice cream

Tuesday

LunchRoast sea bream · sweetcorn, lime & paprika, wilted spinach · red onion & tomato relish · jalapeño mayonnaise · roasted peppers & chickpeas

DinnerPizza New York · Greek salad · arugula salad · snickerdoodle & ice cream

Wednesday

LunchRoast sea bass & lemon · pistou soup, beans, carrots, pesto, pinenuts · charred parmesan bread · lightly dressed tomato salad

StarterCauliflower soup, curry oil & crispy popadoms

MainRoast chicken, soft parmesan polenta, persillade, light chicken jus, baby carrots & spinach

DessertApple tart tatin, vanilla ice cream

Thursday

BBQ LunchBBQ lamb racks, baba ganoush, tahini & pomegranate · BBQ teriyaki chicken — chicken shawarma · roasted mixed vegetables · mixed leaves, tomatoes, feta & balsamic · focaccia

StarterCrab salad, mango, lime, whipped avocado, radish & herb oil

MainRed mullet, roasted garlic aioli, provençal vegetable tart, rocket & sauce d'épice

DessertWhite chocolate & mascarpone parfait, soft berries & basil

Friday

LunchRoast sea bream & thyme · roasted aubergine & saffron yogurt · green asparagus, hazelnut crumb, beurre noisette & capers · pumpkin purée

StarterBread & Moroccan dips

MainMoroccan chicken tagine with green olives, parsley & peppers

DessertPistachio baklava, ras el hanout ice cream & toasted almonds

Saturday

LunchBarbecued lobster, garlic & cilantro dressing · mangetout salad · halloumi with cashew pesto · warm pumpkin salad with toasted sunflower seeds · sauce d'épice

StarterScallops, cauliflower purée, amchoor powder, curry oil

MainRoast sea bass, borlotti beans, ratatouille, basil oil, zucchini & green bean pesto

DessertBerry pavlovas

Sunday

StarterGoat's cheese soufflé, apple & celery yogurt, soufflé sauce

MainRed mullet, bouillabaisse jus, brandade of salted cod, croûton, tomatoes & rouille

DessertSticky toffee pudding, crème anglaise

Build Your Own

Custom menus for
any occasion

Wedding receptions, corporate dinners, intimate elopements, milestone birthdays, multi-day retreats — our chef will design a menu around your vision, your guests, and your budget.

"Tell us your idea — a Caribbean rum dinner, a Thai street-food brunch, a 7-course gala, a vegan farm-to-table tasting. We'll build the menu, source the ingredients, and serve every plate."

Every menu accommodates dietary needs (vegetarian, vegan, gluten-free, allergies). Dishes can be passed, plated, family-style, buffet, or food-station. Beverage and bar packages are quoted separately.

Let's design a menu
around your day

Send us your date, guest count, and a sentence about what you have in mind. We'll come back within 24 hours with a custom menu proposal and a quote.

Check Your Date → Email the Chef