Two Fab Menus at the Cinnamon Club

Billed by executive chef, Vivek Singh as ‘the ultimate modern Indian feast for a great celebration’, Cinnamon Club's menu gastronomique' allows you to enjoy 20 of the restaurant's finest dishes with wine pairings. The Summer Tasting Menu is a lower key but equally enjoyable affair, offering lots of diverse flavours with or without expertly chosen wine matches.

Menu gastronomique
This luxury food and wine pairing experience costs £120/£180 per head (with/without wine pairings).

Carpaccio of cured organic salmon, chilled tomato soup, Red Sea shrimp pickle
Champagne Delamotte Brut Rose, NV

Tandoori swordfish with flash-fried chilli squid
Pinot Gris, Santa Celina, Mendoza, Argentina, 2006

Bombay platter with steamed chickpea cake, green-spiced tikki and masala ‘pao’
Marsanne, Saint-Joseph, Michel Chapoutier, Rhone Valley, France, 2005 (Cinnamon Club Cuvee)

Mandarin and chilli sorbet

Tandoori Anjou squab pigeon, partridge and black leg chicken
Pinot Noir, Jean-Claude Boisset, Bourgogne, France, 2005 (Cinnamon Club Cuvee)

Grilled wild African prawn, spice-crusted black bream, tomato lemon sauce
Gruner Veltliner, Gottschelle, Weingut Stift Gottweig, Kremstal, Austria, 2006

Tasting plate of red deer, water buffalo and home-smoked rack of lamb
Zinfandel, Seghesio, Sonoma County, USA, 2002
Shiraz, Grenache, Billi Billi Creek, Victoria, Australia, 2001
Merlot, Brookfields, Hawkes Bay, New Zealand, 2003

Seasonal selection of pre-desserts

Carrot and ginger toffee pudding with Cinnamon Club single-malt parfait

Shot of Columba Cream over ice

Coffee and petits fours

The Summer Tasting Menu
This broad selection costs £40 per person wine not included and must be ordered by everyone at your table.

Chilled green mango and tomato soup with marinated vegetables
Suggested wine: Sauvignon Blanc, I Feudi di Romans, Italy, 2006 Glass £6.75

Seared scallops, banana flower galouti, coconut and mussel broth
Suggested wine: Unoaked Chardonnay, Akarua, , New Zealand, 2006 Glass £8.00

Summer khus and mint sorbet

Herb crusted breast of black leg chicken with fresh fenugreek, fair-trade organic quinoa
Suggested wine : Marsanne, Saint-Joseph, Michel Chapoutier, Rhone Valley, France, 2006 Glass £8.50


Roasted monk fish with ‘Kadhai’ sauce
Suggested wine : Merlot, Deco, Brookfields, Hawkes Bay, New Zealand, 2003 Glass £5.00

Carpaccio of Charantais melon with chilled water melon soup, mango and crystallised ginger ‘shrikhand’
Suggested wine : Prosecco Ca’ Morlin Italy Glass £8.50