FESTIVET M ASTING ENU

Transcription

1 FESTIVET M ASTING ENU Sharing food is a tradition in Indian culture. We suggest that you savour this tasting menu which includes a little of everything AMUSE BOUCHE Tomato & Roasted Pepper Bisque Lotus Root & Okra STARTERS Parsee Fish Guinea Fowl Tikka Venison Curry Puffs Golden & Red Beetroot Samosa MAIN COURSES Rubiyan Jhinga Poulet Rouge Lamb Irachi Olathiu Green Jackfruit and Spinach Yellow Lentils ACCOMPANIMENTS Wild Mushroom Pillav Apple & Walnut Raita Bread Selection Missie Roti Multani Naan DESSERT Belgium Dark Chocolate Mousse Rose & Pistachio Kulfi Alphonso Mango Yoghurt The price is per person for four courses. A vegetarian option is also available at To enhance your dining experience, we recommend as a middle course: Tamarind Sorbet OR Spiced Lentil Soup 5.00 Roast Black Cod Half a Tandoori Lobster Wine Supplement Wine, three course menu 27 Wine, four course menu 40

2 T M ASTING Sharing food is a tradition in Indian culture and we suggest that you savour our tasting menu which includes a little of everything V F ESTIVE EGETARIAN AMUSE BOUCHE Tomato & Roasted Pepper Bisque Lotus Root & Okra ACCOMPANIMENTS Wild Mushroom Pillav Apple & Walnut Raita ENU STARTERS Dahi Moong Puri Tandoori Broccoli Fat Green Chilli Golden & Red Beetroot Samosa MAIN COURSES Green Jackfruit & Spinach Achari Paneer Subz Makhani Rougail d aubergine Black Lentils Bread Selection Missie Roti Multani Naan DESSERT Gulab Jamun Rose & Pistachio Kulfi Alphonso Mango Yoghurt The price is per person for four courses. To enhance your dining experience, we recommend as a middle course: Tamarind Sorbet OR Spiced Lentil Soup 5.00 Grilled Portobello Mushroom Wine Supplement Wine, three course menu 27 Wine, four course menu 40

3 STARTERS WHITEBAIT 9.00 Rolled in sea salt spiked with crushed pepper corns, roasted Basmati rice and fried crisp. Served with a tangy green mango dip. LOBSTER & COCONUT BISQUE Simmered with red chillies, garlic and robust spices enhanced with coconut cream and fresh herbs. Served with a garlic naan bread. TANDOORI CROCODILE Fillets marinated in tandoori spices and char-grilled to perfection. Served with a spicy dip. VENISON CURRY PUFFS Spiced venison encased in crisp flaky pastry and served with a tangy fruit chutney. GUINEA FOWL Fillets marinated with nutmeg, mace, pomegranate molasses and saffron skewered and grilled in the tandoor. GOLDEN & RED BEETROOT 8.00 Roasted and spiked with mustard seeds, fresh coconut, water chestnut and curry leaves, encased in a crisp samosa. FAT GREEN CHILLIES 9.00 Marinated with mild spices and filled with an assortment of cheese and mixed peppers. Batter fried to perfection and served with a chilli sauce.

4 MAIN COURSES WILD CATCH TIGER PRAWNS Curry enlivened with roasted coconut, robust red chillies, coriander, ginger and smoked tamarind from Kerala. MAHE MALABAR BIRYANI Monk fish fillets marinated in coastal spices, tomatoes and coriander. Layered with basmati rice, caramelised onions, saffron and garnished with cashew nuts and raisins. LAMB IRACHI OLATHIU Stir fried British lamb with red onions, coconut chips, coastal spices, Telicherry black pepper, coriander as among the Syrian Christians of Kerala. KHEEMA BHEJA MASALA Minced lamb and brains sauteed with rich aromatic spices, chilli and fresh coriander. Served with straw potatoes and a crisp gram flour spiced roti. WAGYU BEEF Wyanad pepper crusted, lightly seared rare fillet of prime beef. Served sliced with a rich saffron and cinnamon jus with baby morels and petit pois.

5 VEGETArIAN MAIN COURSES MORELS & FRESH TENDER COCONUT Stir fried with fresh mustard seeds, curry leaves with a touch of coastal Konkan spices and crunchy cashew nuts. ACHARI PANEER Indian cottage cheese paneer simmered with pickling spices, whole garlic cloves, green chillies, fennel, mustard seeds and fenugreek. GREEN JACKFRUIT Petals sautéed with spinach in butter with cumin, green chillies and garlic. ASPARAGUS BABYCORN Steamed asparagus and baby corn with a rich tomato cream sauce with kasturi methi.

6 ACCOMPANIMENTS DAL MAKHANI Black and white lentils slow cooked with red kidney beans on live coals with aromatic spices and finished with cream. WILD MUSHROOM PILLAV 9.00 Aromatic Basmati rice, morrels and wild mushrooms enhanced with cinnamon, cardamom, cloves and truffle oil. TRUFFLE NAAN 6.50 Tandoori naan bread perfumed with black truffle. MULTANI NAAN 5.00 Buttered tandoori baked bread with onion seeds, melon seeds and sesame. VENISON KHEEMA NAAN 7.00 Richly spiced venison with red onions, green chillies, ginger and fresh coriander. APPLE AND WALNUT RAITA 5.50 Yoghurt tempered with smoked red chillies and mustard seeds with Bramley apples and walnuts.

7 Festive Desserts SAFFRON SCENTED SEMOLINA Warm semolina spiced pudding perfumed with orange rind and saffron. Served with a medley of raisins. FALOODA KHULFI Festive fare layered with saffron vermicelli, pistachio khulfi, clotted cream, rose syrup, almonds, pistachio, basil seeds and garnished with a gold leaf. AMRAKHAND PURI Edible gold dusted crisp pastry filled with Alphonso mango yoghurt, perfumed with saffron and cardamom. Served topped with pistachio nuts and best eaten in one mouthful. PASSION FRUIT PANNACOTTA Creamy white chocolate and yoghurt pannacotta topped with tangy passion fruit.