Month: September 2017

Roast Chicken butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots, potato and black eyed peas) , Mcnally’s pumpkin tarkari, mango and tomato achaar and cucumber raita. OR Grilled Paneer butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots,… Continue reading Oct 25th – NEPAL

With influences from West Africa to Portugal, this meal brings you the hot, sweet and sour flavours of the Caribbean. Choose between jerk goat and vegetable pepperpot stew both served with coconut rice n peas and pan fried greens.

slow braised organic Corleggy lamb ragu with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad OR portobello and shitake mushroom argue with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad

Traditional roast pork meat (pigs head and shoulder braised in Mexican spices) wrapped in banana leaf with achiote, lime and oregano served with a stack of fresh corn tortillas, salsas, sour cream, pink onions, avocado, raw vegetables, black beans and crunchy tortillas OR Achiote marinated and charcoal grilled courgette served with a stack of fresh… Continue reading Oct 4th – MEXICO: YUCATAN

Newari style curry with spiced chickpeas and seasonal vegetable tarkari, mango and tomato achaar (pickles) and aloo paratha (stuffed flatbreads) choose between: Lamb Poleko (Nepali smoked leg of lamb) OR yoghurt marinated and grilled Paneer . . DINNER + A FILM SEE OFFER HERE

celebrating the best of late summer produce and our local organic suppliers . St Tola goats cheese,  McNallys organic kale and Dunany spelt berry risotto with roasted McNallys summer squash. with a choice of: Le Levain sourdough bruschetta with Elmhurst heirloom tomatoes OR Fumbally cured Tamworth Lardo toast