CHRISTMAS SET LUNCH MENU
Served 12.00pm – 3.00pm from 1st - 30th December 2015
£17.95 per person
STARTERs
Select one starter from the list below
Savoury Sweetcorn Patty (v)
Sweetcorn nibblets with mash sweet potatoes, corn flour, Thai
herbs and spices smothered
Crispy Prawn Balls
Minced king prawn balls with a flaky outer layer
Duck Supreme Rolls
Succulent fragrant duck and vegetables in a crispy pastry wrap
MAIN COURSE
Choose one main meal. All are served with steamed rice or chunky chips
Canton Chicken
Chicken fillet in a light batter in a tangy sauce sprinkled with cashew nuts
Massaman Beef
Sliced sirloin steak cooked in a special massaman curry
Spicy Seabass
Lightly battered diced seabass fillet tossed in a mildly spiced
tangy tamarind sauce
Vegetable Rendang (v)
Seasonal vegetables cooked in a Malaysian rendang curry paste
DESSERT
Chocolate Pudding
Some of the dishes on this menu may contain nuts or nut derivatives.
If any of your guests have nut allergies, please discuss these with a member of staff
chefs CHRISTMAS dinner MENU
Served 3.00pm onwards from 1st - 30th December 2015
£35.00 per person
STARTER combination
Skewered Korean Chicken
Chicken fillet marinated in Korean paste and flame grilled
King Prawn Cutlet
King prawn dipped in egg and coated with panko breadcrumbs
Salt and Pepper Ribs
Lightly battered spare ribs tossed with peppers, onions and
peppercorn salt with a hint of Shaoxing wine
MAIN COURSE
Seabass
Seabass fillet pan grilled topped with special chilli and spice sauce
Chicken
Chicken fillet cooked in a rich massaman curry paste
Stir Fried Mixed Vegetables (v)
Seasonal vegetables stir fried in garlic sauce
Nasi Berani (v)
Steamed rice with spices
Lamb Chop (for 3 persons only)
Flame grilled baby lamb chops with black pepper and wine sauce
Duck (for 4 persons only)
Diced succulent breast of duck cooked with vegetables and pineapple
in mildly spiced sauce.
DESSERT
Chocolate Pudding
Some of the dishes on this menu may contain nuts or nut derivatives.
If any of your guests have nut allergies, please discuss these with a member of staff