Rocket Menus: Autumn Winter 2025
We are delighted to unveil our new autumn–winter menu, crafted with the finest seasonal ingredients from trusted suppliers who share our values of quality, sustainability, and excellence. Our menus evolve with the rhythms of the year, celebrating the best of British produce, the creativity of our chefs, and our ongoing dedication to thoughtful, ingredient-led cuisine.
This new season marks an exciting milestone for Rocket as we welcome our very first Guest Chef, Michelin-starred Lee Westcott. Known for his imaginative, produce-driven cooking at acclaimed restaurants including Typing Room and Pensons, Lee has worked closely with our brilliant culinary team to create a series of striking new dishes that celebrate the richness of British ingredients, while sitting beautifully alongside our Rocket classics.
Lee’s modern and boldly seasonal style brings a fresh dimension to the Rocket menu, combining visual artistry with inventive flavour pairings. His dishes, marked below with an asterisk (*), pair harmoniously with our wider autumn–winter selection, ensuring a seamless journey through the season’s bounty.
To Start
Citrus Cured Sea Bream*
This dish gives a delicate, autumnal twist to a light classic. Sea bream is gently cured in citrus to enhance its natural sweetness, before being paired with ajo blanco for creamy depth. Clementine segments add bursts of brightness, while pine and toasted hazelnuts bring woodland aromas and texture. It’s a plate that feels both refined and refreshing — a thoughtful prelude to the season’s richer courses.
“The Citrus Cured Sea Bream is as elegant as it is vibrant — a beautiful way to open an autumn dinner.” – Holly Cruz, Head of Events
Duck Ham
House-cured duck is presented with toasted brioche for warmth and richness, balanced by the sharp tang of pickled plums. Bitter leaves provide freshness and crunch, while an orange zest dressing lifts the dish with fragrant citrus. The interplay of sweet, sour, and savoury creates a poised starter that feels indulgent yet balanced.
“Our Duck Ham is a guest favourite — perfectly seasonal, and wonderfully balanced.” – Louisa Moule, Head of Sales
Roasted Roe Deer Loin*
A celebration of the British countryside, this dish features tender roe deer loin sourced from Hampshire and Scotland by ethical butchers HG Walter, one of our trusted suppliers. The roe deer is roasted to perfection for a rich flavour while grilled treviso adds gentle smokiness and a hint of bitterness. Sweet butternut squash and Mounerac pear provide balance and a touch of autumnal fruit. Finally, chicory completes the plate, anchoring it with earthy complexity.
“The Roasted Roe Deer is the epitome of autumn. Hearty, elegant, and full of depth.” – Charlie Grant Peterkin, Managing Director
Spiced Cauliflower
A vegan centrepiece designed to impress, this dish layers spiced cauliflower with a truffled potato and celeriac terrine. Caramelised cauliflower and yeast purée enrich the palate with savoury intensity, while cavolo nero adds both texture and a satisfying green bitterness.
“This dish celebrates the amazing potential of the humble cauliflower, giving our guests something truly delicious and unforgettable.” – Perdita Kennedy, Events Manager
To Finish
Pumpkin Crème Brûlée*
The essence of autumn captured in dessert form. Silky pumpkin custard sits beneath a perfectly caramelised brûlée top, while ginger sponge and orange gel lend warmth and zest. The dish is both nostalgic and innovative, with comforting spices layered into a modern, elegant presentation.
“The Pumpkin Crème Brûlée is pure comfort — a dessert that feels like warmth and nostalgia in a single spoonful.” – Miranda Reci, Head of Pastry Development
Tangerine
Bright and refreshing, this dessert celebrates citrus at its most vibrant. Mandarin compote and whipped ganache bring creamy lightness, while an oat crumble adds crunch. Finished with an allspice dark chocolate sorbet, the plate is a harmonious balance of sharp, sweet, and spiced — a clean yet indulgent finale.
“This dessert is a perfect closing note — uplifting, refined, and unforgettable.” – Abi Hobbs, Events Co-ordinator
To view our full menus or chat through your party or event in more detail, please email parties@rocketfood.com or call us on 020 7622 2320