
from a set menu (3 courses £24). From 4th February. Number of covers -14 on one table and 16-18 on two tables. Tables have a two hour return time when booked at 6pm.
Available: Monday to Friday, Saturday: 12:00pm–2:45pm, 6:00pm–6:30pm, 9:30pm–10:30pm
Max: 18 people
Expires: 04 Jun 2012
Includes VAT, excludes service.
More than 10 years down the line, the Cinnamon Club remains a thrilling prospect & Vivek Singh’s exquisite ‘high spec’ Indian food still feels ahead of its time. Housed in the baroque grandeur
of the Westminster Library, this decorous dining room certainly looks the part with its shelves of leather-bound books & dusky original features, although the panelled backdrop is in stark
contrast to Singh’s exhilarating take on his native cuisine. His trademark fusion of modern European techniques with deft, near-miraculous spicing yields some extraordinary results – just consider
black-leg chicken breast with dried mango & peanut alongside a spicy tikka rillette, char-grilled halibut with tomato & shrimp broth or Hyderabadi lamb suffused with chilli heat &
delicate hints of sesame & tamarind. A nine-course tasting menu also allows diners to delve more deeply into the kitchen’s repertoire.
WINE LIST: A well-constructed list with great choice at the lower & higher ends. In addition to a well-chosen & extensive selection of wines from all countries (including India),
there are many cocktails, sherries & stickies included. However, the limited number of rosés feels like a missed opportunity. BEST BUY WHITE 2009 Dr Von Bassermann-Jordan, Riesling
Trocken, Forster Ungeheuer, Geheimer Rat, Pfalz, Germany, £49. BEST BUY RED 2010 Viña Mar, Pinot Noir Reserva, Casablanca Valley, Chile, £36.
Despite the odd gripe about ‘slow’ service, this is a sublime, suave & civilised experience that deserves to be ‘tried & savoured’.
| Private Room | Capacity |
|---|---|
| Room for 30 people | 30 |
| Room for 60 people | 60 |
The Private Dining Room is located adjacent to the Main Dining Room and has a similar grandeur. Glass panelling separates the two rooms, which allows privacy whilst at the same time retaining the feel of the restaurant. Perfect when searching for Central London meeting rooms.
Vivek Singh shocked his family when he rebuffed expectations to become an engineer & instead announced that he wanted to become a chef. After graduating from college, he joined the Oberoi Hotel group, first working at their flight kitchens in Mumbai. He later moved to the Grand Hotel in Calcutta & then the Oberoi's flagship Rajvilas, in Jaipur. Singh had been reading Escoffier from an early age & at Rajvilas devoured books by Marco Pierre White & Charlie Trotter. He got the opportunity to come to work in the UK when the Cinnamon Club opened in 2001. Since then, Singh has written two books, the Cinnamon Club Cookbook & the Cinnamon Club Seafood Cookbook.
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