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Cinnamon Club
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Refined Indian Cuisine in a Historic Library Setting
valutazione
Recensioni
fotografia
menù
Cashew kernels with garlic, fenugreek & chilli
Olives with home made kadhai spice crust
Burnt aubergine and sesame dip with pickled vegetables
Cinnamon's take on pizza- scrambled paneer and peppers on naan bread
Naan bread filled with mature cheddar and chicken tikka
South Indian fried chicken
Curry leaf and chilli mayonnaise
Gram flour & Carom seed battered whitebait, hot garlic sauce
Belvedere ginger, apricot puree, spiced rose, prosecco spumante
Campari, hibiscus & pomegranate soda, brut champagne
Gin or Vodka, dry vermouth, bitters. Choose a garnish of lemon, olives or spiced onion. Try it with
Duppy Share White Rum, watermelon cordial, curacao orange, lime
Bombay Sapphire gin, lime leaf, lime, soda. Try it with
Bourbon or Scotch, jaggery sugar, cardamon & angostura bitters. Try it with
Absolut caramelized butter vodka, vanilla, coffee liqueur, espresso
Monkey 47 (25ml), rosemary & black olive tonic, grapefruit & pineapple
Beefeater Borough's Reserve (25ml), Franklin & Sons tonic, green herbs
Tanqueray Rangpur, pink grapefruit & bergamot tonic, cucumber & mint
Strong beer, bottle re-fermented and punchy enough to stand up to big flavours. Perfect for sharing.
Designed to pair with the vibrant flavours of our food-elegantly fermented.
A multi-award winning Indian Pale Ale from Derbyshire
Double filtered smooth lager, synonymous with spices since inception
Crisp, bright lager that provides uplifting refreshment & gentle hops
It's delicate, malty, sweet taste and it's 0% ABV means that you can enjoy it with any dish
Apricot puree, spiced rose, LA Brewery tropical ginger
Three spirit livener, watermelon cordial, curacao orange, lime; contains caffeine
Coconut milk, black tea, chai spice
Natural yoghurt, alphonso mango, saffron
Indian assamica grown in Malawi, blended with Indian Darjeling tea. It has soft florals balanced by smooth, malty notes
A clean, exceptionally bright infusion with exhilarating citrus notes. Blended with Bergamot oil from Calabria orchards
Grown high in the secret gardens of Sikkim this tea, the first pick after the snow melt, it's bright and delicate
Light and floral as a Darjeeling with caramel, malty notes and exceptional hint of apricot
Hand rolled Nepalese tea, early spring pick from a specific field. Mango, cooked pineapple and lychee notes
Powerful and uplifting with a gentle approach leading to a long finish
Old Delhi style butter chicken on the bone, pilau rice, black lentils, garlic naan and fenugreek butter
Tandoori paneer tikka, spinach malai kofta, smoked korma sauce, spinach and garlic sauce, saffron rice, black lentils and garlic naan
Wine Pairing: Taylors, Tawny 20 years, Portugal. Glass 100ml - £14
Wine Pairing: 2016 Sausignac Vendage d'Autrefois, Gascony, France. Glass 100ml - £10
Wine Pairing: 2016 Chateau Filhot, Sauthern, France. Glass 100ml - £19.50
Wine Pairing: NV Muscat de Frontignan Château de Peysonnie. Glass 100ml - £9
Wine Pairing: 2021 Côteaux du Layon Domaine de Barres, Loire, France. Glass 100ml - £8.50
Wine Pairing: Prucia Liquer de France. Glass 50ml - £8.50
Wine Pairing: Taylors Tawny 20 years, Portugal. Glass 100ml - £14
Wine Pairing: Champagne Brut Rosé Francois Monay. Bottle 750ml - £98, Glass 125ml - £18
Chickpea and yoghurt gnocchi, spinach crumble, tamarind and coriander chutney
Wine Pairing: 2021 Grüner Veltliner, Waldschütz, Kamptal, Austria
Wine Pairing: 2020 Saumur Champigny Cuvée de Bruyn Vieilles Vignes, Domaine du Fondis, Anjou, Saumor, Val de Loire, France
Wine Pairing: 2019 Château Pavillon Beauregard, Lalande de Pommerol, Bordeaux, France
Wine Pairing: 2020 Quarzit Riesling trocken, Peter-Jakob Kühn, Rheingau, Germany
Wine Pairing: 2017 Rosso di Contrada Marabino, Val di Noto, Sicily
Wine Pairing: 2016 Chateau Filhot, Sauternes, France
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Tasting plate of assorted desserts - for two or more
cinnamon ice cream (g)(n)
stem ginger ice cream, hazelnut chikki (n)
selection of the day
from Neal’s Yard with quince chutney (g) (Supplement of £10)
with almond and rose petal, roast tomato salsa (v)(n)
with ginger and curry leaf, chilli pickle mayo (g)
South Indian stir-fried lamb with Tellicherry pepper, curried yoghurt
beetroot raita, pumpkin and peanut (g)(n) (Supplement of £12)
filled with peanut and jaggery, curried yoghurt and chilli coconut chutney (v)(n)
curry leaf lime crumble, burnt coconut chutney
beetroot raita, pumpkin and peanut (g)(n)
with pickling spices, kachri chutney
with poppy and almond, smoked paprika raita (g)(n)
with coconut and vinegar, tamarind rice (vg)
with Goan caldinho sauce, steamed rice dumpling
with Chettinad sauce, lemon rice
glauoti kebab, corn and yoghurt sauce (Supplement of £9)
tomato lemon sauce (vg)
tomato fenugreek sauce, saffron pilau (v)
seafood makhani sauce, rice vermicelli
tandoori chicken breast, poppy and screwpine sauce, pilau rice (n)
aromatic glaouti kebab, corn and yoghurt sauce
Lucknow style biryani of legs
rock moss and dried lime, masala mash
As a main course
fondant potatoes, red wine sauce
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