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Friday 11th
Coconut lamb Rogan Josh with tamarind and jackfruit (Chickpea and cashew nuts roman josh with tamarind and jackfruit) ------ Cauliflower florets with aubergines, tomatoes and garam massala Split pea dahl with wilted spinach and ginger Pilau rice with whole spices and curry leaves Friday 25th Sweet and sticky Hong Shao pork with lemon juice and chilli flakes (Sweet and sticky Hong Shao tofu with lemon juice and chilli flakes) ----- Honey and sesame carrots with coriander and soy Pak choi with chestnut mushrooms, bamboo shoots and green onions Jasmine rice with ginger and sichuan pepper Friday October 7th
Thai Massaman curry with chicken and bamboo shoots (Thai Massaman curry with cashew nuts and aubergines) Cucumber, carrot and fresh herb salad with crushed peanuts and citrus Beetroot and green beans with chilli, soy and mustard seeds Jasmine rice with coconut and shredded lime leaves Friday/Saturday October 14/15th Miserden Pop-Up Restaurant BOOK NOW Friday 28th Braised beef shin stiffado with red wine, tomatoes and pine nuts (Braised field mushrooms with red wine, tomatoes and pine nuts) Roast butternut squash with chilli flakes and lime juice Glazed beetroot with feta, rocket and toasted walnuts Orzo with fresh herbs and lemon oil Friday 2nd
Kashmiri “Railway” lamb curry with roast tomatoes and green chilli (Paneer, roast tomato and green chilli railway curry) _____ Spiced cauliflower florets with turmeric and curry leaves Yellow split pea dahl with beetroot and aubergine pickle Basmati rice with coconut and coriander Friday 16th Braised chicken thighs with, Roscof onions, aubergines and pine nuts (Braised field mushrooms with roscoff onions, pine nuts and aubergines) _____ Marinated heritage tomatoes with fresh basil pesto Salad of English lettuce, beetroot and wild rocket Herbed quinoa with pistachios and burnt lemon Friday 23rd Cider-braised and crispy pork belly with roast garlic and thyme (Cashew nuts braised in cider with roast garlic and baby sweetcorn) _____ Slightly pickled carrots with fennel seeds and mustard Apple, feta and mint salad Diced potatoes with roast onions and sage leaves Friday 12th Aug
Thai massaman chicken curry with cashew nuts and bamboo shoots (Thai massaman cashew nut curry with roast aubergines and bamboo shoots) Purple sprouting broccoli with red chillies, soy sauce and crispy garlic Carrot and Thai herb salad with spring onions and citrus Coconut rice Friday 26th Aug Smoked and pulled ham hock with fresh ginger and teriyaki glaze (Roast butternut squash with ginger, teriyaki and sesame seeds) Roast aubergines with tahini, red peppers and parsley pesto Green beans with coriander and lime Canellini beans with roast onions, lemon and crushed almonds Friday 8th
Beef short-rib with chipotle chillies and charred onions (Portobello mushrooms with chipotle chillies and charred onions) *** Heritage tomatoes with red onion, coriander and lime Roast courgettes with black beans and ginger Quaesadillas with fresh chilli and garlic Friday 22nd Sri Lankan chicken curry with tamarind and coconut (Sri Lankan cashew nut curry with tamarind and coconut) *** Tomato dahl with aubergine pickle Runner beans with garlic, red chillies and mustard seeds Basmati rice with curry leaves and lime June 10th
Muglai lamb curry with tomatoes and spring radishes (As above with chickpeas and spinach) *** Split pea dahl with coconut, turmeric and green chilli Cucumber pickle with mango, red onion and coriander Basmati rice with whole spice pilau June 17th Cider-braised pork belly with fennel and lemongrass (Braised fennel with lemongrass and black-eyed peas) *** Pea and radish salad with mint and Dijon mustard Honeyed carrots with tahini, garlic and parsley Cannellini beans with lemon, pine nuts and roast onions June 24th Thai Red curry with chicken, green beans and roast cashew nuts (Thai red curry with sweet potato, green beans and cashew nuts) *** Cucumber, peanut, lime, chilli and coriander salad Shredded spring vegetables with sesame seeds and soy sauce Coconut rice with lemon oil and fresh ginger Friday 6th May
Sweet and sticky Hong Shao pork belly with ginger and bamboo shoots As above with tofu *** Carrots with sesame and soy Pak choi with spring onions, garlic and asparagus Steamed rice with wilted spinach and schewan pepper corns Friday 13th May Honey braised chicken thighs with wild garlic, lemon and asparagus Black eyed bean stew with wild garlic, lemon & asparagus *** Slightly pickled cucumbers with red chilli and poppy seeds Roast onions with crushed almonds and capers New potatoes with wild garlic pesto and crème fraiche Friday 20th May Thai Rendang curry with beef and lemongrass and red chillies As above with butternut squash *** Steamed spring greens with peanuts, soy and Malaysian pickles Salad of fresh herbs, radishes, glass noodles and lime Jasmine rice with turmeric and coconut Friday 15th
Thai Massaman curry with chicken, bamboo shoots and peanuts (Thai Massaman curry with vegetables, bamboo shoots and peanuts) *** Carrot, coriander and lime salad with red chillies and fresh mint Purple sprouting broccoli with sesame seeds and ginger Jasmine rice with lemongrass and wild garlic Friday 22nd April Beef goulash with paprika, sour cream & English asparagus (Mushroom goulash with paprika, sour cream & English asparagus) ------- Glazed beetroot salad with toasted walnuts, lemon & feta Roast cauliflower with spring onions & poppy seeds Horseradish gnocchi with parsley & wild garlic. Friday 11th
Slow cooked Kashmiri Railway curry with lamb and potatoes (or as above with chickpeas and potatoes) Purple Sprouting Broccoli with mustard seeds, garlic and chilli Split pea dahl with wild garlic and ginger Basmati rice with curry leaves and whole spices Friday 18th Pork and fennel polpettes with tomatoes, garlic and red wine (Baked mushrooms with tomatoes, garlic and red wine) Cavolo nero with sesame seeds and black olives Roast butternut squash with red onions, pine nuts and lemon oil Orzo with wild garlic and thyme Friday 25th Half a chicken, baked with harissa, garlic and lemon (Roast cauliflower with tomatoes and roast onions) Spiced Moroccan carrot salad with cumin and fresh coriander Rainbow chard with toasted almonds and ginger Cous cous with rosewater and pomegranate seeds Friday 7th Jan
Thai green chicken curry with green beans & Thai basil Or Thai green mushroom curry with green beans & Thai basil Cavello Nero with sesame seeds & soy Shaved carrot, mint & coriander salad Jasmin rice with lemongrass Friday 21st Jan 6 hour slow roast shoulder of lamb with Lebanese spices, garlic & almonds Or cauliflower florets with Lebanese spices, garlic & almonds Beetroot, fennel & rhubarb salad Bulgar wheat tabbouleh Marinated butternut squash with spiced yoghurt & red chillies *The spices in this menu will be aromatic & flavoursome as opposed to hot! Friday 28th Jan Braised beef shin with horseradish & pickled walnuts Or Grilled Portobello mushrooms with garlic & pickled walnuts Shredded sweetheart cabbage hearts with lemon juice & olive oil Celeriac & chicory salad with toasted hazelnuts & capers White beans with Dijon, lemon & tarragon |
