Chef’s 6-course Summer Gin Festival Taster Menu, available with and without matching gins.
– FIRST COURSE –
– SECOND COURSE –
Seabass wrapped in banana leaf coated with a Kerala masala of shallots, garlic and curry leaves, cooked in its own juices, served with tapioca mash
Gin: Da Mhile Seaweed Gin with cucumber ribbon, fresh lemon wheel and celery bitters
Da Mhile is a Welsh gin that uses local seaweed as a botanical that lends itself perfectly to that lends itself perfectly to the cheese and fish dish. The lemon adds freshness and is rounded with a savoury twist with cucumber and celery.
– THIRD COURSE –
Home-made samosa, curried chickpeas, yoghurt, tamarind chutney, green chutney.
A mint and coriander marinated chicken supreme. Ground lamb blended with spices and breadcrumbed
Gin: Crazy Singh Lassi Gin with fresh strawberries and coriander
A one of a kind gin and the only lassi gin in production. The strawberries pair well with the fruity hit of pomegranate and the savoury notes from the fresh coriander
– FOURTH COURSE –
Dhaba murgh |Steamed rice | Thoran | Chilli coriander naan
Gin: East India Company gin with orange wheel and cardamon pods
The East India Company is steeped in history with its connections to the British Raj that rules over India in the 19th century. It is synonymous with the spices and botanicals used in modern day Gin from the spice trail they established along with the soldiers inventing many of the classic gin combinations drank to this day from the humble G&T to Pink Gin and Gimlet Cocktails
– FIFTH COURSE –
Gin & Tonic Sorbet
– SIXTH COURSE –
Chef’s selection of desserts
Jindea Single Estate Darjeeling Tea Gin with Darjeeling Tea syrup, fresh lemon twist and peach bitters served in a teacup
The Darjeeling Tea leaves used in Jindea are from the first flush in the season revered for its delicate flavour and known as the Champagne of tea. Here we paired with a homemade Tea syrup to bring out the tea notes, a zesty kick from the lemon and brought together with a few drops of peach bitters
39.95 per person, served for a minimum of two
Add 20.00 per person for matching gins