The Cinnamon Club

Starters

• Okra Filled with Peanut and Jaggery, Curried Yoghurt and Chilli Coconut Chutney**£ 10,00

• Tandoori Chalk Stream Trout Fillet with Carom Seed, Samphire and Pickled Radish£ 14,50

• Clove Smoked Anjou Squab Pigeon, Pumpkin and Peanut* **£ 21,00

• Camphor and Sandalwood Flavoured Free Range Chicken Breast, Coriander Chutney£ 12,50

• Lamb Mille-Feuille – Hyderabadi Black Spiced Lamb Escalope, Awadhi Lamb Galouti* **£ 14,50

• Crab Risotto with Truffle Cappuccino, Pan Fried King Prawn£ 16,50

  For those challenged on the spice font, The Cinnamon Club is pleased to showcase dishes by our friend, the critically acclaimed chef Eric Chavot

• As a Main Course£ 31,00

  For those challenged on the spice font, The Cinnamon Club is pleased to showcase dishes by our friend, the critically acclaimed chef Eric Chavot

Mains

• Tandoori Portobello and King Oyster Mushrooms, Stir-Fry of Morels with Peas, Spinach Garlic Sauce, Mushroom Pilau£ 22,00

• Grilled New Caledonian Obsiblue King Prawns, Alleppey Curry Sauce, Rice Vermicelli£ 38,00

• Green Spiced Free Range Chicken Breast, Yoghurt Fenugreek Sauce, Pilau Rice£ 22,50

• Raan Roomali – Slow Braised Lamb Leg Rolled In Handkerchief Bread, Nutmeg and Peppercorn Sauce*£ 29,00

• Char-Grilled Balmoral Estate Venison, Black Stone Flowerreduction, Masala Mashed Potatoes£ 38,00

• Seared Rump Steak of 28 Day Dry-Aged Hereford Beef, Fondant Potatoes, Red Wine Sauce (Eric's Main)£ 36,00

Sides

• Black Lentils£ 7,50

• Cucumber and Cumin Raita£ 4,50

• Stir Fried Seasonal Greens with Garlic and Chilli£ 7,00

• Rajasthani Sangri Beans with Fenugreek and Raisin£ 8,00

• Selection of Tandoori Breads*£ 9,00

• Potato Paratha, Garlic & Coriander Naan, Tandoori Whole Wheat Roti*£ 4,00

• Selection of Homemade Chutneys£ 5,00

• Pilau, Steamed or Lemon Rice£ 4,00

Desserts

• Trio of Chocolate Desserts – Warm Dark Chocolate Fondant, Milk Chocolate Mousse, White Chocolate and Chilli Ice Cream*£ 12,00

  Pair with Taylors Tawny 20 years, Portugal. Gls 100ml / £14

• Passion Fruit and Gulab Jamun Brûlée, Pink Peppercorn Crisp*£ 9,50

  Pair with 2018 Côteaux du Layon Domaine de Barres, Loire, France. Gls 100ml / £8.20

• Royal Malai Kulfi, Caramelized Quinoa and Raspberry Crisp£ 9,50

  Pair with 2016 Saussignac Vendange d'Autrefois, Gascony, France. Gls 100ml / £10

• Mango Meringue Tart, Spiced Puffed Rice, Smoked Berry Sorbet*£ 9,50

  Pair with NV Muscat de Frontignan Château de Peysonnie. Gls 100ml / £8

• Spiced Date Pancake, Banana and Miso Caramel Sorbet*£ 9,50

  Pair with Tokaj 5 Putts Aszu, Hetszolo, Hungary. Gls 100ml / £20

• Ice Cream or Sorbet Selection of the Day£ 7,50

  Pair with Prucia, Plum Liqueur de France. Gls 50ml / £8.50

Tasting Menu

£90 per person, £180 with premium wines. To maximise your dining experience, this menu must be ordered by each diner at your table

Canapé

• Pithog Saag - Chickpea and Yoghurt Gnocchi, Spinach Crumble, Tamarind and Coriander Chutney

Appetiser

• Carpaccio of Home Cured Shetland Salmon, Mustard Caviar, Curry Leaf Snow

  Wine pairing: 2020 Muscatedda Marabino, Val Di Noto, Sicily, Italy

First Starter

• Clove Smoked Anjou Pigeon, Pumpkin, Peanuts* **

  Wine pairing: 2010 Shiraz Possums, Vineyard Reserve, McLaren Vale, Australia

Second Starter

• Raan - Slow Braised Lamb Leg, Nutmeg and Peppercorn Sauce, Sheermal Bread*

  Wine pairing: 2015 Château du Retout Cru bourgeois, Haut Médoc, Bordeaux, France

Rest Course

• Dahi Bhalla Sorbet

First Main Course

• Char-Grilled Obsiblue King Prawns, Alleppey Curry Sauce

  Wine pairing: 2019 Pinot Gris Cuvee Albert, Albert Mann, Alsace, France

Second Main Course

• Tandoorispiced Balmoral Estate Venison, Black Stone Flower Reduction

  Wine pairing: 2016 Amarone della Valpolicella Classico Podere Cairano, Le Bertarole, Veneto, Italy (Vegetarian)

Dessert

• Royal Malai Kulfi, Caramelised Quinoa and Raspberry Crisp

  Wine pairing: 2010 Chateau Filhot, Sauternes, France, France

Set Lunch Menu

2 courses £30, 3 courses £35

Starters

• Stir-Fry of Baby Corn with Mint and Molasses, Tandoori Corn Hummus

• Kolkata Style Crab and Cod Cake with Beetroot, Kasundi Mustard*

• Chicken Seekh Tawa Masala, Coriander Chutney, Sheermal Bread*

Mains

• Kale, Quinoa and Sweet Potato Kofta, Tomato Lemon Sauce, Saffron Rice

• Baked Plaice Fillet with Red Pepper Relish, Yoghurt Rice, Sour Mango and Coconut Chutney

• Laal Maas – Fiery Rajasthani Lamb Curry with Pilau Rice

Desserts

• Royal Malai Kulfi, Caramelised Quinoa Crumble

• Passion Fruit and Gulab Jamun Brûlée, Pink Peppercorn Crisp*

• Sorbet or Ice Cream Selection of the Day

Suggested Alcohol Free Drinks

• Bellini #2£ 8,00

  Apricot puree, spiced rose, LA Brewery Tropical Ginger

• 1st Flush Muscatel Sikkim£ 5,50

  Grown high in the secret gardens of Sikkim this tea, the first pick after the snow melt, is bright and delicate

• RAF Black Tea£ 3,50

  Indian assamica grown in Malawi, blended with Indian Darjeeling tea. It has soft florals balanced by smooth, malty notes

• Fresh Mint Tea£ 4,00