Book a table with us over the festive period.
• Give your starter order to the waiting staff.
• Choose a style of dish from the menu.
• Take a tray and collect the meat, fish, shellfish, and vegetables to make up your dish.
• Try to resist the temptation of heaping too many vegetables on your platter as the chef will find it hard to cook it properly n the wok and you will feel too full
to try something else afterwards.
• Remember that the key to a successful meal is to choose vegetables that are appropriate to the style you are going to ask for.
• However if you really want to find out what bean sprouts taste like cooked with cream and horseradish then GO FOR IT!!!Cuisine Spontanée means Spontaneous Cooking.
• Ask the chef to prepare your dish in your chosen style.
• If you don’t want a particular ingredient in your dish tell the chef.
• All dishes come with your choice of rice, tagliatelle, cous cous, noodles, chips or new potatoes.
• If you’re planning several visits to the buffet, don’t start with very spicy dishes or you might not taste what comes after.
• Still hungry? Then come back to the buffet and try something else!
• But remember to leave room for your Christmas dessert which is included in the price.
• Fish Cakes served with Tomato Chutney.
• Fish Soup.
• French Onion Soup.
• Mushroom Risotto.
• Spring Rolls.
N.B. Starters will vary throughout the year according to season. Remember that the key to a successful meal is to choose vegatables that are appropriate to the style you are going to ask for.
Ingredients will be poached in coconut milk and finished with a satay sauce, lime juice and zest, garlic, ginger, tobasco and mango chutney. Best with chicken, pineapple and served with rice.
Ingredients will be poached in coconut milk. The chef will then add a little sweet Thai sauce, freshly grated ginger, limejuice, lime zest, garlic, lemon grass, coriander and some fresh chillis. Best served with noodles or rice.
Ingredients will be poached in coconut milk and green curry paste. The chef will then add lemon grass, coriander, garlic, and lime juice. Best served with rice and noodles.
Ingredients will be poached in coconut milk and red curry paste. The chef will then add lemon grass, coriander, garlic, and lime juice. Best served with rice and noodles.
Ingredients will be poached in coconut milk and yellow curry paste. The chef will then add lemon grass, coriander, garlic, and lime juice. Best served with rice and noodles.
Ingredients will be cooked in a Mexican salsa with garlic, paprika, and Tabasco. Best served with rice.
Mild coconut curry made with almonds, turmeric, and our own special masala - nice with a little fresh coriander. Best served with rice.
Classic British medium curry made with cream, a mild masala, tomatoes and almonds - ours isn't bright red because we don't use colourings. Best served with rice.
A fantastically flavoursome hot curry made with fenugreek, paprika, turmeric, coriander, garam masala, garlic, ginger and fresh chillis. Great with a cold beer and really good for you. best served with rice.
This dish is for serious curry monsters, lots of heat without destroying the flavour. We use cherry bomb chillis to achieve that extra "Je ne sais quoi". Best served with rice.
We make this classic Chinese sauce with tomatoes, sugar, red wine vinegar, pineapple juice, red peppers and red onions (but with absolutely no M.S.G). Best served with rice or noodles.
This sauce is made with chillis, sugar, sesame oil, soy sauce, tomatoes, ginger and garlic. Quite hot but great flavours. Best served with rice or noodles.
Classic dish that works really well with duck or chicken. Best served with rice or noodles.
Tangy Chinese sauce made with cashew nuts, yellow bean sauce, garlic and chilli. Best served with rice or noodles.
Favourite Chinese dish, great with anyhting and noodles
Storming curry with kaffir lime leaves, ginger and fresh coriander - rice or noodles
Quite a brisk little coconut curry witha kick at the end. We use a special organic chilli paste made from chillis grown in Modbury. Best served with noodles.
Ingredients will be poached in coconut milk and finished with raisins, lime juice and zest, garlic, ginger, tabasco and mango chutney. Best with chicken, pine apple and served with rice.
From the southern tip of Thailand this coconut dish has a distinctive flavour because of the tamarind used in the curry paste.
The dishes below only really work if you choose four simple vegatables - white onions, mushrooms, carrots and leeks.
Tangy bareque sauce excellent with venison, pork or beef. Best served with rice, chips or new potatoes.
Ingredients will be pan fried in butter and then the special rich DEVON beef and ale sauce added. Made from proper homemade beef stock and Devon ale. Best served with new potatoes.
Ingredients will be poached in white wine with garlic, black pepper, butter, cream and Dijon mustard. Best served with rice, new potatoes and chips.
Cooked with garlic cream sauce and finished with olives, parmesan and lardons. Best served with noodles.
Excellent with any white meat or lamb. The chef will cook with our chef's own specially prepared sauce cumin and turmeric. Served with rice or cous cous.
Really good with fish and prawns. The chef will cook with butter, cream, lemon juice and dill. Best served with rice, chips or new potatoes.
This dish is made with tomatoes, garlic, Spanish onions, chorizo and paprka. Try it with some rice.
Cooked with special Cajun seasoning, tomatoes, garlic, cayenne pepper and oregano and finished with a little double cream. Best served with rice.
• Chocolate, Praline and amaretto mousse.
• Rum Baba served with rum and raisin ice cream.
• Bread and butter pudding.
• Lemon Créme brûlée.
*All desserts are prepared in our kitchen.
Please ask at the bar for a full list of soft drinks, spirits, fortified wines, bottle water, liquers and coffee.
We are happy for you to bring your own wine or beer, we charge £1.00 per 750ML bottle. (bottles only please).
White Wine
• Bin No. 23 Echo Falls Mission Bell, Zesty tropical fruit flavours from the famous Mission Bell Winery. £13.50
• Bin No. 40 Isla Negra, A sumptious Chilean Merlot wine – an ideal match for Asian dishes. £13.50
Rosé Wine
• Bin No. 40 Isla Negra, A fantastic Chilean rose wine – fruity and fresh. £13.50
Red Wine
• Bin No. 40 Isla Negra, A sumptious Chilean Merlot wine – an ideal match for red meat. £13.50
• Bin No. 41 Echo Falls, This fantastic Californian red is bursting with juicy, fresh red berries and soft velvety tannins. £13.50
Sparkling Wine
• Bin No. 48 Marquis de la Tour Sparkling Wine, Superbly refreshing sparkling wine just right for celebrations! £17.50
Champagne
• Bin No. 50 Lanson Black Label Brut, Terrific old-fashioned yeasty Champagne. £37.00
• Bin No. 93 Perrier Jouet Belle Epoque Champagne 1999, Distinguished by its finesse and its truly outstanding bouquet. £59.50
Bottled Lager £3.25
Bitter £4.50
Guinness £3.25
Cider £4.00
Mineral Water Still and Sparkling £3.00
spirits
Singles (25ml) 295p
Doubles (50ml) 575p includes mixer
All soft drinks 195p
Orange and passion fruit J2O, Coke,
Diet Coke, Lemonade.
Orange Juice, Apple Juice,
Grapefruit Juice,
Pineapple Juice , Cranberry Juice
COFFEE & LIQUEURS
espresso 180p ,
latte 220p,
cappuccino 230p ,
americano 180p,
mocha 230p
irish coffee (whiskey) ,
napoleon coffee (cognac),
calypso coffee (tia maria),
seville coffee (cointreau)
roman coffee (sambuca),
caribbean coffee (mountgay rum)
all 350p
tia maria or bailey’s on ice 295p
Lunchtime Tariff
• £15.00 per person (min. number 20)
Evening Tariff
• Thursday 1st December to Friday 23rd December 2011 inclusive, £20.00 per person.
• Tuesday 27th December to Thursday 29th December 2011 inclusive, £16.95 per person.
• Saturday 31st December, £40.00 per person.
CLOSED 24th, 25th, 26th, 30th December.
SECURING A BOOKING
A DEPOSIT OF £20.00 IS REQUIRED
ON MAKING THE BOOKING.
FULL PAYMENT FOR EACH BUFFET
MEAL IS REQUIRED BY
MONDAY 21st NOVEMBER 2011.
DUE TO THE NATURE OF OUR COOKING STYLE
WE CANNOTCATER FOR CLIENTS WITH NUT
ALLERGIES – SORRY.
PLEASE NOTE WE CAN ONLY PROVIDE
ONE BILL PER TABLE OR PARTY.
Does the price include Christmas crackers, decorations, hats etc…
Yes we provide those things and a lovely Christmas tree too!
We have; vegetarians, coeliacs (wheat / gluten free), vegans, in our party … do you cater for them ?
Yes - most of the dishes can be adapted to these special diets BUT we cannot cater for those people with nut allergies.
One of our party would like to come but will not be eating.
No sorry this is not permitted- all customers must consume a full “sit down” meal and will be charged accordingly.
Can we bring children.
At the parents discretion. Children at primary school are charged £12. Very small children (pre-school) no charge.
Can we drop wine off at the restaurant before the date of our party.
Yes – that way we can chill your white / rosé wine ready for your arrival.
It’s my daughter’s birthday can I bring a cake, balloons, banners.
Yes that’s all fine – we will bring out the cake with lighted candles when you give the nod. The only thing we don’t like is that confounded confetti stuff!