THE RESTAURANT AT THE MANDOLAY

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Kelly James
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Many thanks for choosing to dine with us here at The Mandolay Hotel, we are fully aware of the many excellent options available to you and whether you join us as an individual or with a group of

1 Many thanks for choosing to dine with us here at The Mandolay Hotel, we are fully aware of the many excellent options available to you and whether you join us as an individual or with a group of family, friends or colleagues, you are most welcome. We are extremely proud to bear two AA Rosettes for Culinary Excellence, an independent accreditation granted to fewer than 5% of restaurants in the UK in recognition of superb cooking and exceptional standards of service. We are committed to offering a sensible choice of dishes, cooked to order, using the finest locally-sourced seasonal produce prepared in an unfussy yet elegant manner. All of our meat and fish has a traceable provenance which in common with our fruit, vegetable and dairy ingredients, is supplied fresh on a daily basis. Our wine list features a selection of firm favourites and perhaps one or two less familiar choices with many available to try by the glass. A special thank you to our suppliers: Fruit & Vegetables Mash Purveyors Meat Lake District Farmers & Thatcham Butchers Fish Chapman s of Sevenoaks Thank you again for choosing The Mandolay Hotel, we hope that you have an excellent meal. Matthew Milliken General Manager Mark Lawton Head Chef

2 With a passion for wholesome cooking, The Restaurant at The Mandolay uses quality seasonal produce sourced from selected suppliers around the British Isles. QUAIL Appetisers Roasted and served with Faggot, Pumpkin Veloute, Quince Gel & Mousseron Mushroom 12 BEEF Beef Tartare with Quails Eggs, Wild Herbs and Sour Dough Crisp 13 NATIVE SCALLOP Seared and served with Wild Sorrel Veloute & Pickled Wet Walnuts 14 LOBSTER Poached in Virgin Butter and served with Textures of Peppers, Mango & Lime Coulis, Buttermilk Curd & Curried Oil 13 HERITAGE BEETROOT Textures of Rainbow Heritage Beetroots served with Aerated Blue Cheese Soufflé and Granola (Vegan cheese optional) 10 RISOTTO Wild Mushroom and Truffle Risotto with Sesame Tuile 10

3 CHICKEN IN THE WOODS THE RESTAURANT Main Slow Roasted Game Hung Chicken Breast, Heritage Cauliflowers, Dehydrated Bread Sauce and Chicken Rillette 24 HERDWICK LAMB 24hr Braised Neck and Breast Pressé & Sweetbreads served with Artichokes, Beetroots, Pomme Dauphine, Oats and Grains, Port Sauce 27 GROUSE Roasted Breast, Confit Leg, Smoked Mashed Potato, Salsify, Trompette and Blackberries, and Jus 27 LOCAL BUCK DEER Roasted Loin, Spiced Red Cabbage, Black Truffle Potatoes, Parsnips, Chanterelle and Sauce Grand Veneur 26 SEA BASS Wild Line-Caught Bass with Salt Baked Celeriac, Heritage Carrots, Sea Vegetables & Laurent-Perrier Champagne Sauce 25 HALIBUT Lincolnshire Pink Onions, Burnt Apple, Brussel Tops and Charred Leeks with Red Wine Sauce 27 COD Line-Caught Cod, Morecambe Bay Potted Shrimps, Sea Vegetables and Turnips with Bouillabaisse Foam 23 ROOT VEGETABLES Smoked Potato, Kent Honey Roasted Root Vegetables, Granola and Vegetable Jus (Vegan) 20 PUMPKIN Chickpea, and Red Lentil Curry with Pumpkin, Spiced Yoghurt Foam and Toasted Pumpkin Seeds and Tapioca Cracker (Vegan optional) 19

4 Mandolay Grill Our premium quality steaks are Surrey and Berkshire-reared Beef, and are all dry-aged for 30 Days at Thatcham Butchers, seasoned with Himalayan Salt 220g RUMP STEAK g SIRLOIN STEAK g FILLET STEAK 33 All served with Triple-cooked Chips, Home-blushed Tomatoes, Portobello Mushrooms and Watercress Add any Sauce for 2 Green Peppercorn Herb Butter Café de Paris Blue Stilton Red Wine Jus 200g TUNA STEAK 26 With New Potatoes, Salsa Verde, Quails Eggs and Warm Green Bean Salad WHY NOT TRY OUR CÔTE DE BEOUF SHARING STEAK WITH ALL THE TRIMMINGS? 600g Côte de Beouf 55 Triple-cooked chips, Portobello Mushrooms, Home-blushed Tomatoes, Bone Marrow, Bernaise Sauce, Peppercorn Sauce and Red Wine & Shallot Jus

5 COX S PIPPIN APPLE THE RESTAURANT Dessert Apple Mousse, Compressed Apples, Salted Caramel and Custard, encased in an Apple Crumble Pastry 8 PEAR Pear Tarte Tatin, Mulled Blackberry Sorbet 8 CHOCOLATE Flourless Gianduja Chocolate Slice, Praline Chocolate Cremeaux, Chocolate Tuille and Chocolate Sorbet 8 NITRO Crème Brûlée, Lemon Sorbet, Meringue, Winter Berries and White Chocolate Soil with Shortbread 8 RUM Rum Baba & Raisin Cake, with Banana Brûlée, Salted Toffee and Rum Ice Cream 8 SELECTION OF FINE CHEESES 12 Camembert from Tunworth, Hampshire Barkham Blue from Rosethorn, Two Hoots Farm, Berkshire Goat s Cheese from Cerney Ash, Chapel Farm, Gloucestershire Pecorino from Spenwood, Village Maid Cheese, Berkshire Organic Cheddar from Godminster, Bruton, Somerset Served with Charcoal Crackers, Water Biscuits and Quince Paste DESSERT WINE Concha y Toro Late Harvest Sauvignon Blanc 50ml 125ml 37.5cl Maule Valley, Chile 12% Sumptuous, sweet wine with ripe papaya, peach and honey aromas. Light, fresh and fruity with a long, subtle, honeyed finish. Willi Opitz Pinot Noir Beerenauslese 50ml 125ml 37.5cl Burgenland, Austria 12% Hauntingly sweet wine with notes of honeyed dried apricot, caramelised peach, toffee-apple and Oloroso Sherry. An absolute stunner with rich chocolate desserts.

afternoon TEA SELECTION OF FINGER SANDWICHES FRESHLY BAKED SCONES With clotted cream and preserves

afternoon TEA SELECTION OF FINGER SANDWICHES FRESHLY BAKED SCONES With clotted cream and preserves afternoon TEA Please book your table for afternoon tea a minimum of 2 hours before you wish to dine to give our chefs time to freshly bake, prepare and serve to you exactly the way we intend to. 15.95