Cinnamon Club game dinner with Tom Voyce

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 m.yazdanian@myjam.co.uk or call 020 7868 5383.

End of season game dinner: menu

Cocktails on arrival
Cinnamon bellini
Spiced martini

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

Appetiser
Game kebab with peppers, yoghurt cake, quince chutney

Starter
Char-grilled partridge with peanuts and dried mango

Palate cleanser
Essence of tomato and basil sorbet

Main course
Tasting plate of game: jungle style curry of hare, red deer with pickling sauce and tandoori pheasant

Side dishes
Stir fry of mixed game in ‘Kadhai’ spices
Black lentils
Pilau rice
Selection of breads

Dessert
Bramley apple crumble with apple and pine nut samosa