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Friday January 25th
Karachi pheasant, green chilli & coriander curry (Vegetarian Winter squash, green chilli & coriander curry) Split pea dahl with wilted spinach Green beans with mustard seeds & garlic Basmati rice and chapatti Friday 9th November
Braised shin of beef with field mushrooms and pickled walnuts Horseradish crushed potaotoes Shredded cabbage hearts with lemon juice and olive oil Roast carrots and parsnips with wholegrain mustard and parsley Friday 23rd November Sweet and sticky Hong Shau pork belly Tender stem broccoli with garlic and red chilli Carrot, sesame seed and coriander salad Sechwan peppercorn rice |
2019 SCHEDULE:
APRIL 5th & 19th MAY 3rd... more TBC Previous Menus:
March 2019
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