As the game season draws to a close, head to The Cinnamon Club for a special end of season dinner on Wednesday 18
February, hosted by executive chef Vivek Singh and England International rugby player Tom Voyce.
Famed for his masterfully spiced game dishes, Singh will be on hand to talk through the exclusive four-course menu, as well as the health benefits of eating wild, organic meat; while Voyce will
share hunting stories in what promises to be a relaxed, convivial evening.
At £60 a head, the evening includes cocktails and canapes in the downstairs bar (from 7pm), followed by a four-course dinner in the private dining room, but excludes wine with dinner.
Tickets are strictly limited – to book, email firstname.lastname@example.org or call 020 7868 5383.
End of season game dinner: menu
Cocktails on arrival
Canapes on arrival
Tandoori swordfish with peanut sauce
Char-grilled guinea fowl with green coriander chutney
Tangy potato in a semolina shell
Chilli and garlic paneer
Game kebab with peppers, yoghurt cake, quince chutney
Char-grilled partridge with peanuts and dried mango
Essence of tomato and basil sorbet
Tasting plate of game: jungle style curry of hare, red deer with pickling sauce and tandoori pheasant
Stir fry of mixed game in ‘Kadhai’ spices
Selection of breads
Bramley apple crumble with apple and pine nut samosa