(Pronounced sen) These are exactly the qualities which Larkin has brought to his first menu.
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- Anabel Flowers
- 5 years ago
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1 (Pronounced sen) Larkin Cen was thrust into the limelight in 2013 when his bold and creative Asian cooking saw him progress all the way to the final of the BBC s popular MasterChef programme. Having grown up in his parents Chinese takeaway in Cardiff, Larkin initially chose a different career path, studying law and becoming an employment solicitor in Bristol. His childhood passion for food continued to burn bright, however, and his MasterChef success gave Larkin the inspiration to pursue his culinary dream. Cen at Celtic Manor is his first restaurant. As well as being his family name, Cen is a Chinese word meaning innovation and forward thinking. These are exactly the qualities which Larkin has brought to his first menu. Larkin Cen 2018_07_CEN_DinnerMenu_RestA
2 XIǍO 小 SMALL DISHES AND SHARING PLATES TERIYAKI BRAISED PORK WITH ROASTED SCALLOP(D,S,G,M,F,C) ( 3.00 per person supplement applies for dinner inclusive packages) Cauliflower, burnt apple, puffed wild rice, sea lettuce SWEET AND SOUR CHICKEN (G,SD,E,F,S,C,E) 7.50 Chicken skin crackling, pomegranate, scorched pineapple SALT AND CHILLI SQUID(G,D,S,P,F,Cr,M) 8.50 Nam Jim dressing, Asian slaw, peanut crumb PRAWN LAKSA (Cr,C,F,E,Se,SD) 9.50 Rice noodles, prawn and ginger won ton, vegetables, coriander KOREAN FRIED CHICKEN WINGS (S,Se,C,E,G) 7.50 Springs onions, rice wine, sesame mayonnaise HOMEMADE SPRING ROLLS (V,G,S,Se,C,SD) 7.00 Carrot, celeriac, Edamame beans, Asian slaw, dipping sauce PULLED SCHEZWAN LAMB BAOS (G,D,C,S,E) 8.50 Cucumber, mint and yuzu AROMATIC DUCK WRAPS (G,S,Se,SD) (for two to share) Peking sauce, cucumber and spring onions JAPANESE FRIED TOFU BAOS (V,G,E,S,C,Mu) 8.00 Apple and celeriac slaw, Tonkatsu sauce XIAO SHARING PLATE (G,D,E,S,Cr,Se,D,C,SD) (for two to share) Handmade spring rolls, prawn toast, Korean chicken wings, pulled Schezwan lamb baos
3 DÀ 大 LARGE DISHES 8OZ BRITISH SIRLOIN STEAK (G,D,Se,S,Cr,C,F) Shallot purée, garlic and sesame tender stem, Sriracha fries, soy jus STONE BASS (F,S,E,M,Cr,SD,F,C,G) Spiced noodles, pickled carrots, lemongrass and ginger broth PAD THAI NOODLES The traditional way with dried shrimp, chilli, beansprouts, spring onions and peanuts KING PRAWN (Cr,F,S,P,G) Or the Cen way with chilli, beansprouts, spring onions and peanuts CHICKEN (Cr S,P,G,F) VEGETARIAN (V,S,P,C,G) MASSAMAN BEEF RIB (G,D,C,S,Cr,F,Mu,P) ( 3.00 per person supplement applies for dinner inclusive packages) Rice cake, pak choi, charred cauliflower, toasted peanuts YELLOW THAI VEGETABLE CURRY (V,N ) Fried baby aubergine, bamboo shoots, sweet potato, stem broccoli, pak choi, coconut and coriander, served with sticky rice ORANGE AND SOY GLAZED DUCK BREAST (G,D,C,SD,S,F,Cr) Cardamom and carrot purée, carrot and orange relish THAI GREEN CURRY Seasonal vegetables, bamboo shoots, lime CHICKEN (F,Cr,C,N) PRAWN (Cr,F,C,N) LAMB RUMP RENDANG (Cr,F,S,N,G,E,C,SD) Pulled lamb croquette, coconut, sticky rice
4 FĒNXIǍNG 分享 SHARING PLATTERS CEN SHARING PLATTER FOR TWO (Cr,F,Se,SD,N,C,G,D,E,M,Mu,P,S) Vegetable Pad Thai, Asian greens, stone bass with lemongrass broth, sweet and sour chicken, massaman beef rib and clay pot rice SIDE DISHES Please note that sides are not included as part of a dinner inclusive package STEAMED RICE (V) 3.00 CEN FRIES WITH SRIRACHA SAUCE AND BLACK SESAME (V,Se) 3.50 FRIES (V,Se) 3.50 GARLIC AND SOY ASIAN GREENS (V,G,S) 3.50 TIÁNDIǍN 甜点 DESSERTS MANDARIN PARFAIT (V,E,D,P,G) 8.00 Salted peanut brittle, cardamom custard, tonka bean doughnut MATCHA GREEN TEA CHEESECAKE (P,Se,S,D,G,E,N) 8.00 Pistachio granola, banana espuma, yoghurt ice cream COCONUT AND KAFFIR LIME LEAF PANNA COTTA (E,G,D,N,S) 8.00 Triple chocolate brownie, coconut ice cream HONEY AND YUZU BAO (V,D,E,G) 8.00 Honey parfait, yuzu curd, fresh honeycomb VIETNAMESE COFFEE CHOCOLATE BAR (V,D,G,E,N,S) 8.00 Salted caramel ice cream, chocolate and hazelnut tuile, chocolate soil
5 SPECIALITY TEAS CELTIC CHAI LATTE 3.95 Specially blended mix of aromatics, steeped in hot water and topped with sweetened hot milk JING LOOSE LEAF TEAS 3.80 Organic Fair Trade Jade, White Peony, Earl Grey, Blackcurrant & Hibiscus, Darjeeling or Whole Camomile Flower Ceylon & Rose, Ruhuna, Sri Lanka Jasmine Pearls, Fujian, China COFFEE CAPPUCCINO 4.50 SINGLE ESPRESSO 3.40 DOUBLE ESPRESSO 3.80 MACCHIATO 4.30 CAFÉ LATTE 4.30 AMERICANO 3.80 HOT CHOCOLATE 4.20 LIQUEUR COFFEE (D,G,V) WELSH COFFEE, PENDERYN WHISKY 6.95 IRISH COFFEE, IRISH WHISKEY 6.95 GAELIC COFFEE, SCOTCH WHISKY 6.95 FRENCH COFFEE, COGNAC 6.95 ITALIAN COFFEE, AMARETTO (N) 6.95 CALYPSO COFFEE, TIA MARIA (N) 6.95
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O P E N 7 D A Y S 8 a m - 1 1 p m (Mon-Fri: closed 3-5pm) @ssbistrobne 3172 5848 ssbistrobne@gmail.com F L A V O U R S W I T H A T W I S T. L U N C H D E A L pair Lunch Specials with a drink (weekdays
Appetizers. Sawasdee Rolls (2) $6. Sawasdee Sampler $12. Crispy Tofu $6. Thai Rangoon (8) $7. Soft Spring Rolls (3) $6.
[sàwàtdiː] Appetizers Sawasdee Rolls (2) $6 Marinated chicken satay with lettuce, cucumber, carrots, herbs and bean sprouts, wrapped in rice paper, served with peanut sauce. Crispy Tofu $6 Deep fries tofu
The Rowbarge. ~ Tuesday 8th May 2018 ~ Aperitifs. While you wait nibbles
The Rowbarge ~ Tuesday 8th May 2018 ~ Aperitifs Seedlip garden non-alcoholic gin & elderflower tonic 4.60 Belsazar Rosè vermouth spritz with Fever-Tree tonic 5.65 While you wait nibbles Bowl of mixed olives
MAIN MENU. - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5
MAIN MENU To Start - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5 - Slow baked portabella mushrooms, pepper & stilton sauce, crispy tortilla basket [v] 5 - Wild mushroom pate, smoked tomato
DRAWING OFFICE TWO BAR LUNCH MENU 12.30PM - 5PM
DRAWING OFFICE TWO BAR LUNCH MENU 12.30PM - 5PM TITANIC DELI Dock Man Open Club Sandwich 9.00 Tender Chicken, Crispy Bacon, Lettuce, Tomato, Poached Egg, Soda Bread, Pesto Hot Smoked Salmon Bagel 8.00
THE ORIENT C H I N E S E & T H A I R E S TA U R A N T
THE ORIENT C H I N E S E & T H A I R E S TA U R A N T Whilst we cannot guarantee that there is no monosodium glutimate (MSG) in our dishes as it is inherent in some of the products that we use. We do not
APPETIZERS. Yum Som O - Pomelo Salad & Scallops Pomelo salad served with a tamarind dressing, Hokkaido scallops and salmon roe
APPETIZERS Yum Som O - Pomelo Salad & Scallops Pomelo salad served with a tamarind dressing, Hokkaido scallops and salmon roe Lawar Bali Balinese-style chicken salad with Kenya beans and crispy shallots
soup salad noodles stir fry
nibbles prawn and chili crackers 3.50 edamame (v) 3.50 steamed baby soy beans with salt and japanese chili powder squid fritters 4.50 seasoned with salt and japanese chili powder, lemon and wasabi dipping
Menu B. Menu A. Set Menus per person per person. (Minimum for two) (Minimum for two)
Restaurant Set Menus Menu A 19.00 per person Sesame Prawn Toast, Vegetable Spring Rolls, BBQ Spare Ribs, Crispy Fried Seaweed Crispy Aromatic Duck Kung Po King Prawns, Chicken in Black Bean Sauce, Stir
Recommended Banquet Menu
Recommended Banquet Menu 30 PER PERSON STARTER HOUSE SPECIAL MIXED HORS D OEUVRES Specially prepared by our chef SECOND COURSE CRISPY AROMATIC DUCK WITH TRIMMINGS MAIN COURSE SIZZLING MIXED SEAFOOD IN
AND CHEF KOH S KITCHEN. DATUK JIMMY CHOO says, Like shoe designing, whipping up a great dish is an art. 23 rd August 2009
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The true taste of Thailand TRADING HOURS LUNCH : MONDAY SUNDAY [11.00 AM 3.00 PM] DINNER: MONDAY SUNDAY [ 5.00 PM 10.
Every years running up Take away self pick up get 10 % OFF The true taste of Thailand TRADING HOURS LUNCH : MONDAY SUNDAY [11.00 AM 3.00 PM] DINNER: MONDAY SUNDAY [ 5.00 PM 10.00 PM] 02-96484760 Fully
Peanut sauce, cucumber relish, ciabatta bread. Beef* 12 Lobster 22
SATAY GRILL Peanut sauce, cucumber relish, ciabatta bread Chicken 10 Prawn 12 Beef* 12 Lobster 22 Pork 10 Salmon 13 APPETIZER Chicken Wings Crispy chicken wings, Thai style 8 Crispy Marinated Squid Fragrant
WELCOME. Throughout winter, spring, summer and autumn you will see our menus change to reflect seasonally available produce.
WELCOME Throughout winter, spring, summer and autumn you will see our menus change to reflect seasonally available produce. We love to use quality ingredients sourced locally, ethically and sustainably
To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian
A LA CARTE MENU To Share Oysters, chardonnay shallot vinaigrette [min. order of 3] $4 Southern fried chicken ribs, chipotle bbq sauce [gf] $16 Crisp fried pork belly, soy, sweet chilli, coriander $16 Mushroom,
Breads and Appetizers. South Australian Coffin Bay Oysters: Garlic & chive cob loaf 6.0 (v) Schiacciata with camembert, rosemary & garlic 12.
Breads and Appetizers Garlic & chive cob loaf 6.0 (v) Schiacciata with camembert, rosemary & garlic 12.0 (v) Olive pull apart bread with balsamic & olive oil 9.0 (v) Soup of the day served with dinner
A L A C A R T E R E S T A U R A N T L O U N G E
A L A C ARTE R E S TA U R A N T LOUNGE S E A F O O D & R AW SEAFOOD TARTARE 85 Fennel, Shallot, Green Tobiko, Sesame Ciabatta & Roasted Apple Aioli HAMACHI CEVICHE Japanese Yellowtail, Wakamomo, Jalapeño
* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
À La Carte Menu
À La Carte Menu www.chinesemanorhouse.com Appetisers Gourmet mixed Hors d'oeuvres (minimum for two) per person 7.50 (Sesame prawn toast, BBQ spare ribs, spring roll, crispy won ton, crispy seaweed & satay
Take Away Menu. Aharn Bao (Something light) 1 Grilled Moreton Bay Bugs 15.5 Char-grilled Moreton Bay Bugs with Nam Jim dipping sauce
Take Away Menu Aharn Bao (Something light) 1 Grilled Moreton Bay Bugs 15.5 Char-grilled Moreton Bay Bugs with Nam Jim dipping sauce 2 Thai Cold Rolls (2) 9 Soft rice paper skins, chicken, prawns, fresh
Tajine. a rich, diverse blend of exotic flavours, textures and aromas
Tajine The name of both the stew and vessel it is cooked in. Flawless, faultless and perfected via sands of time, a tajine not only cooks but also brilliantly showcases fresh produce. It houses and more
Eat Crêpes... Drink Coffee... Live. crepestardessertcafebistro crepestar_desserts crepestar
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Casalinga. $17 Green Rice Crumbed Prawns; crying tiger sauce, green mango, fragrant herbs, bean shoots & peanuts
SHARING Herb Garlic Bread (gf0) $6 House Sour Dough Bread; savoury granola dukkah, aged parmesan rind infused olive oil, house made dips (gf0) $12 Grazing Platter; kaffir lime & lemon grass cured salmon
feta, salami, olives & confit tomatoes pinotage/ pinot noir/ shiraz
feta, salami, olives & confit tomatoes homemade breads, olive tapenade, sun-dried tomato & hummus brut chenin blanc pinotage/ pinot noir/ shiraz deep-fried butternut & thyme risotto balls, lightly curried
Starters. E2. Prawn Roll $ 9.00 Prawn Meat wrapped with thin pastry, Deep fried to golden brown. (4 pieces)
Starters E1. Crispy Vegetarian Roll $ 8.50 Vegetarian spring rolls deep fried to golden. (8 pieces) E2. Prawn Roll $ 9.00 Prawn Meat wrapped with thin pastry, Deep fried to golden brown. (4 pieces) E3.
BETEL LEAF (seasonal) G
To start BETEL LEAF (seasonal) G $8 A traditional Thai appetizer, betel leafs filled with tiger prawns and topped with Thai herbs and Kinn s special sauce. It is best to enjoy flavors in one mouthful GOLDEN
LAMPHEY COURT HOTEL & SPA
LAMPHEY COURT HOTEL & SPA Dear Guests, Welcome to the Lamphey Court Hotel Our three-course luncheon and dinner menus are available daily Using the best of Pembrokeshire local produce, dining at Lamphey
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Welcome To The Refreshing Taste of.. M I N G W A H RESTAURANT Our recommendation: In a typical western style restaurant, a single fish or steak dish alone could set you back 17.00 to 19.00, so why not