The Cinnamon club: Great British beef week

The  Staff Canteen

The Staff Canteen

Editor 28th March 2014
The Cinnamon Club brings choice back to the table with the launch of its British beef customisation menu. From the 14th to the 26th April, and to coincide with Great British Beef Week, diners are in control at Vivek Singh’s renowned modern Indian restaurant in Westminster. A wide range of cuts from Cumbrian Galloway beef – aged for a minimum of 28 days – are on offer. Everything from tongue to tail is available. All you have to do is choose how you want your dish cooked, and what two sides and sauce will accompany it. From the starters choose from stir-fried or grilled ox heart or ox tongue - braised or as a salad. Mains include rump and topside, which is available curried, slow braised or as a seekh kebab. While the fillet and sirloin steaks come roasted, grilled or cooked in the tandoor oven. Each dish is served with saffron, sesame tamarind or rock moss and onion sauce and two accompaniments – pilau rice, masala mash, black lentils or stir-fried seasonal greens.  Suggested wine pairings for the menu include a 2011 Saint Chinian, Cuvee Tradition, Clos Bagatelle; 2012 Syrah, Brookfields Estate, Back Block, Hawkes Bay; and 2007 Domaine Mastrio, Cuvee Genereux, Cotes du Roussillon.

The Cinnamon Club, The Old Westminster Library, 30-32 Great Smith Street, London SW1P 3BU

www.cinnamonclub.com  T: 020 7222 2555

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The  Staff Canteen

The Staff Canteen

Editor 28th March 2014

The Cinnamon club: Great British beef week