Please only book to sit with people you are allowed to sit with at the time of government guidance. The bar will be open from 6.00pm with dinner being served at 7.30pm.

We will be operating a table service, so no going to the bar, with one member of the nest team looking after you with drinks orders, food and any other requests.
Please follow the one way system and adhere to all the COVID precautions put in place including handwashing and distancing. The ticket price includes one gin drink that Mark and Tom will pair to go with the food and there will be some form of entertainment between course.

If you have any allergies or dietary requirements please do send me a message before you book just to be on the safe side as it may not be possible for me to cater for this. Please do not book this event if you have any kind of nut allergy, nuts feature very heavily in this menu. The cooking facilities are limited and therefore the menu is set, unfortunately we are unable to offer alternative options or swaps but we promise you won't go home hungry.

Bánh mì is the Vietnamese word for bread so we are starting the evening of with a pork and pickled vegetable Bánh mì sandwich. Pork that has been slow roasted in a French bun with pickles, cucumber and salad, yes you are all going to have a pork butty!! The pork is from the family's farm, they are old British breeds of saddleback, Tamworth, Berkshire cross and fed on brewers grains and botanicals which are all surplus from the gin products here at the distillery.

For the main course we have .....

Salmon with ginger and chilli in a soya dressing - This is a brilliantly simple South East Asian recipe which is traditionally cooked in a clay pot but we are going to BBQ it tonight, the sticky, sweet sauce is infused with the wonderful aromas from the ginger and the red chilli served with rice.

Chicken Satay - It's taken me years to perfect this recipe, the marinade is what makes this dish sing, lemongrass, garlic, turmeric, coriander, peanuts, soya sauce, sugar, tamarind, onion, chillies and ginger and marinated into the chicken for four days before Mark does his magic on the BBQ, this will be served with a crunch Vietnamese salad.

And relax, Cà Phê Dá Cheesecake- Vietnam is the second largest coffee producer in the world - they love their coffee! A popular way to drink coffee in Vietnam is iced coffee, known as Cà Phê Dá. This baked cheesecake is inspired by that traditional coffee, creamy, golden and with toffee undertones, the perfect way to end a feast! (not made by me but lovingly baked by the fabulous Sunflower Kitchen)

Flavoured meringue kisses with whipped cream (there's always meringue and I definitely did make these!)