Purple Chilli Starter Menu

The beginning of any meal sets the tone for the rest of it, and our extensive and varied range of starters will be sure to set your guests taste buds raging and leave them wondering what taste sensations are to follow next.

*Supplements may apply

Freshly Baked Breads – Please Choose 2 Per Function

  • Roasted tomato and basil
  • Cheese and chive
  • Whiskey and sultana
  • Pimento and tarragon
  • Olive and rosemary
  • Garlic and Parmesan
  • Cranberry and thyme
  • Potato and spinach



  • Traditional root vegetable, chive cream and golden sippets
  • Curried parsnip with a coconut cream foam and coriander
  • Creamed wild mushroom, scented with chervil, black pepper straws
  • Leek and potato with blue cheese croutes
  • White onion soup, cheddar and sage crostini and pea pesto
  • Carrot and ginger soup with cumin sippets
  • Roasted plum tomato and basil soup, pimento and crème fraiche
  • Spiced butternut squash and sweet potato soup
  • Prawn bisque with crab dumplings
  • Smoked haddock and corn chowder


Starters – Meat

  • Chicken, wild mushroom and bacon terrine, balsamic baby onion salad and mustard dressing
  • Smoked chicken salad, dressed leaves with crisp bacon and mango salsa
  • Pressed terrine of cornfed chicken and duck livers, with a fig and port reduction and rocket salad
  • Homemade chicken liver parfait, red onion and beetroot confit and warm sultana and crispy crostinis
  • Spiced belly of pork, squash confit and apple compote
  • Smoked ham hock and Wendsleydale cheese terrine with a raisin puree
  • Homemade duck liver and orange pate, herbed crostini, red onion and berry marmalade
  • Classic caeser salad- choice of chicken, prawn or smoked salmon
  • Pan fried homemade corned beef served upon a chive potato cake, brown sauce jus


Starters – Fish

  • Duo of melon with freshwater prawns and bloody mary sauce frisse leaf garnish
  • Pressed salmon and haddock terrine, spiced potato salad and green herb dressing
  • Home cured gravlax , beetroot puree and horseradish dressing and micro herbs
  • Warm seared salmon topped with herb crumb served on a pea, mint and haddock risotto
  • Thai fishcakes with pak-choi and chilli dressing
  • Smoked salmon and prawn parcel, crayfish rillette and a citrus crème fraiche
  • Seared scallops, spiced pork belly and pickled apple puree
  • Salmon and herb roulade with a celeriac remoulade and lemon mayonnaise
  • Warm smoked haddock, spinach and red onion tarte, poached egg and pea hollandaise
  • Pan fried mackerel fillet on a horseradish, tarragon and celeriac puree, pea cream and dressed rocket


Starters – Vegetarian

  • Pressed goats cheese and plum tomato with basil terrine with a gazpacho dressing
  • Roasted pear, blue cheese and rocket salad with a sharp raspberry vinaigrette
  • Fantail of melon, elderflower, strawberry and blueberry jelly, raspberry coulis
  • Warm wild mushroom, garlic and chive fricassee served on toasted ciabatta with oven dried tomatoes
  • Seared cherry tomato and red onion salad with torn mozzarella olives and basil oil
  • Char grilled veg antipasto, red pepper panacotta , sweet potato dressing