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Six
Courses
Jerusalem
artichoke soup, mustard seeds, vanilla sea salt
****
Scallops,
dusted with aphrodisiac spices, garlic & chili mash, 'kokum' and
lime leaf "foam"
or
'Goosnergh' chicken morsels marinated in goat's cheese and green
peppercorn / 'Kashmiri' saffron and ginger, cooked gently in the
tandoor
or
Native whitstable oysters, raw mango and papaya, Devon crab
risotto, Indian caviar'
****
Medley
of samosas -Artichoke hearts and mustard seeds, pear chutney / Duck
and 'foi gras' samosa, mango pickle
or
Tandoori 'Grouper' marinated in fennel seeds, 'upma'- Indian
cous-cous, champagne and cardamom sauce
****
Rock
lobster & black tiger prawns marinated in 'Goan' spices, crab and
coriander bisque, lemon and aromatic curry leaf rice
or
'Goosnargh' corn fed chicken marinated in porcini mushrooms, fired
in the tandoor, crushed white beans, chilli and truffle oil consommé
or
Tandoori rump of 'Herdwick' Lamb marinated in chilli and garlic,
celeriac & parsnip mash, lamb juices infused with 'Garam masala'
or
ZAIKA CLASSICS
Diced 'Herdwick' Lamb cooked slowly in rich onion and tomato masala,
Goosnergh chicken breast simmered in a buttery tomato sauce, Spinach
tempered with cumin seeds
and garlic
or
Black cod marinated in green herbs, King Prawns steeped in 'adjwain'
seeds, Kingfish in a 'kerela' spices, smoked Salmon marinated in
mustard & honey all fired in tandoori oven, served with roasted
vegetables
****
Passion
fruit & Moscato d'Asti granite
****
KAMASUTRA
PLATTER
Chocolate ganache & nuts filled samosa, caramelized banana / 'Mysore'
coffee,
saffron and cardamom biscuit / Rose
and vanilla bean 'kulfi'
Available on the 14th of February
from 6.00pm
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