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.
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