Mr Todiwala's Kitchen

Platters & Set Meals

Platters

We recommend you try some of our Firm Favourites. We have designed a variety of Platters & Meals for individuals who would like to begin their meal with a burst of flavours and tastes. Please advise us of any allergies or particular preferences

• Vegetarian Starter PlatterGBP 9.95

  Five tasting portions of vegetarian starters

• Mr. Todiwala's Starter Platter for TwoGBP 18.75

  Our most popular selection of four vegetarian and four non-vegetarian starters, including tikkas to share

• Tikka PlatterGBP 17.50

  A tikka each of Barbary duck, Denham Estates venison tikka, Scotch beef, chicken tikka, paneer & salmon

Set Meals

• The Mr. Todiwala's Kitchen Menu

  Relax and let us do all the hard work — including the ordering! (Available until 9:30 pm). Five courses of chefs favourites including vegetable side dishes, rice, naan, raita, papad and chutneys, dessert & tea/coffee! Please inform us of any allergies or particular preferences. The first three courses will be served individually plated and the main course will be served in bowls. Dessert will be individually served

  • per personGBP 46.50

• The Mr. Todiwala's Gourmand Tasting Menu

  And finally for the committed gourmands who would like to take their time: The Mr. Todiwala's Gourmand Tasting Menu. (Available until 9:30 pm). This menu represents a continuous array of tasting courses and is designed to take you on a culinary excursion packed with regions, flavours, tastes and creativity. We will be happy to serve you more food if you feel that you can still eat more. On average this menu will stretch for roughly two hours and we therefore beg you to allow the time and patience to enjoy it

  • per personGBP 70.00

Papads & Chutneyts

• Mr Todiwalas Pickle Tray

  Exclusive and always changing chutney & pickles handmade in-house. Using the finest British produce. Also for sale in jars at the restaurant

  • per personGBP 1.50

• Selection of Papads

  Better known as pappadum in the UK, these are mostly made from lentils, rice or corn and therefore are usually gluten free

  • per personGBP 1.00

Dosas

The dosa is a crisp pancake made from a batter of fermented rice and white lentils, served with saambaar (a South Indian spiced vegetable and lentil soup) and fresh coconut chutney. Filled with a choice of either of the two fillings below:

• Masala DosaGBP 8.95

  Filled with a traditional potato bhajee also known in India as dosa bhajee

• Frankie Goat Dosa*GBP 10.25

  Crisp White Lentil & Rice Pancake filled with diced Boer Goat cooked in a rich well Spiced Bombay style yoghurt based Sauce. Served with Sambaar (lentil pot pourri)

Appetisers

• Dahi Saev Channa PooriGBP 7.25

  Crisp Puffed Poories filled with crushed potato and chickpeas, topped with spiced yoghurt, fresh green chutney, Date & Tamarind sauce and sprinkled with chickpeas vermicelli

• Beetroot & Coconut SamosaGBP 8.25

  A South Indian style filling of diced beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beetroot is an entirely different beast and tastes delightful. The potato here is primarily used to hold the beetroot dices together

• Langoustine Patia*GBP 10.50

  Scottish Langoustine tails marinated in red masala, crumb-fried and served on hot sweet and sour Patia sauce

• Keralan Crab Masala*GBP 10.50

  Cornish crab meat sizzled with black mustard seeds, green chilli, white lentils and curry leaves with minced shallot, tomato & fresh grated coconut

Tandoor – Clay Oven

All our tikkas are cooked medium to medium rare for best results. However please let us know if you prefer rare. Please be patient with us as we only prepare your tikkas when you are ready to eat. All our tandoori main courses are served with a vegetable accompaniment of the day. Mr Todiwala's Kitchen also wishes to inform our patrons that the use of any colouring in our kitchens has always been banned and therefore we cannot please those who expect our dishes to be brightly coloured or iridescent. Our meat, fish and poultry are either organic, free range or friendly farmed and come from sustainable resources. (The lower priced Tikkas below represent smaller starter portions)

• Paneer and Vegetable ShaslikGBP 17.50

  Portobello mushroom, Indian whey cheese (Paneer), quarters of mixed peppers, tomato, sweet potato and onion, marinated in classical tandoori masala, skewered, chargrilled, and served with saffron rice and coconut curry

• Leeli Chutney Ni SalmonGBP 10.95

  Fillet of organically reared Wester Ross salmon marinated in Parsee style fresh green chutney, skewered and chargrilled in the tandoor. Whilst salmon is a great fish, it is not very spice friendly. However, this chutney is derived from my mother's own family recipe. The family, as well as our regulars, who have eaten it hundreds of times before unanimously agree that it is the best way of marinating fresh salmon for grilling

• Saffron and Ginger HalibutGBP 19.25

  Good Quality Halibut is probably one of the finest fish for chargrilling. Organically raised halibut with a firm yet delicate flesh is marinated in a yogurt base with extract of Ginger and Iranian Sargol saffron, chargrilled & served with a Crisp Naan and Vegetables of the day

• Chicken TikkaGBP 9.50

  An all-time favourite, chicken tikka needs no introduction except that ours is not red in colour and is traditionally flavoured. (Served with accompanying tadka daal and steamed rice for main course only)

• Keralan Duck TikkaGBP 9.95

  Breast of Barbary Duck marinated in a Keralan "Syrian – Christian" style created by Mrs Matthew, a genius on old Keralan "Syrian – Christian" cuisine. Marinated simply in yoghurt with tamarind extract, crushed red chilli, toasted fennel, ginger, roasted cardamom, and, chargrilled to a medium rare. For those who do not know, Christianity and Judaism have been practiced in India long before the Western World had heard of their existence, and both synagogues and churches have existed from the 1st century AD, when trade first began by the Syrian and Baghdadi Jews and Christians

• Venison Tikka AflatoonGBP 9.95

  This tikka has survived the test of time and we feel that it will be a great addition to this menu too. Influenced by the cooking exploits of The Maharaja of Sailana in Rajputana, who was an avid cook and often created great kebabs in the jungle, this being one of them; and probably one of the best ways to cook venison as demonstrated to me by my father several times during his many hunting trips in Rajasthan. Flavoured with a treble hit of anise with fennel, anise and star anise which gives this great venison from Michael & Cecelia's Denham Estates in Suffolk the right balance

• Beef Tikka Laal Aur Kaala Mirich Masala***GBP 12.95

  The Duke of Bucculeuch's Estates breed some of the best beef on the British Isles. A cross between the Aberdeen Angus and Scottish Long Horn the meat quality is exquisite, being well hung and matured for over three weeks. Cubes of the prime fillet are marinated with puréed red chilli, crushed black peppercorns, home ground mustard, garam masala and ginger. This one is 'HOT' and not to be taken lightly

• Mr Todiwala's Mixed Grill Platter With Curried Rice And CurryGBP 22.50

  A taste of all of the above. A combination of each of the above tikkas, including Paneer & Portobello mushrooms, served with soft curried steamed rice

Main Dishes

• Goan King Prawn Curry and Organic Red Rice**GBP 19.25

  If there is one combination of food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Cooked here with king prawns and served with unpolised rice and "Kismoor" – a crumbled dried shrimp and onion salad, which must be sprinkled over the curry and rice for an even more sumptuous meal. The rice served is unpolished red kernel rice traditionally served with Goan curry (if you prefer Basmati rice instead, please do let us know)

• Karimeen Polichattu*GBP 18.50

  One of Kerala's most popular fish dishes this is quite simply fillets of sea bass marinated in a spiced paste with chopped onions. Curry leaves and 'Kokum' (butternut berry) and Palm Vinegar. The fish is then rolled in banana leaf, first pan grilled and then finished in the oven. Served with a plain coconut curry and Roti

• Dum Ka Murg*GBP 18.50

  This is traditionally a dish from the region of Hyderabad in South India where Persian influences in the cuisine were introduced by the Nizam. Clearly visible here in the preparation which is chicken breast marinated in pureed almonds, pistachio, cashew nuts, mint and coriander with fried onions green chillies and spices. This is then cooked very slowly in its own juices and served with saffron rice

• Malabar Chicken Curry With Steamed Rice*GBP 18.50

  Rolled boned leg of chicken simmered in the favours of a rich red curry enhanced with toasted coconut, curry leaves, some fenugreek and mustard. Served with steamed rice

• Murgh Makhani PasandaGBP 18.75

  The classic north Indian sauce 'Makhani', takes its routes from the princely state of Oudh where a great deal of India's most popular Mughlai dishes were created and which led to the eventual creation of the 'British Indian' – and I repeat British Indian chicken tikka masala sauce. Ours is whole breast of chicken stuffed with Indian whey cheese blended with pistachio, crushed almonds & roasted fennel, partly grilled then simmered in the classic creamy tomato sauce, enriched with puréed cashewnuts and almonds, flavoured with shredded ginger, green chilli and crumbled toasted Quasoori Methi (sun dried fenugreek), served with saffron rice. Quasoor is a town in Pakistan renowned for its fenugreek and all sun-dried methi is now simply called 'Quasoori'

• Dhaansaak*GBP 18.75

  The is the Parsee Sunday Roast and unless health or poverty demands it is always made using Lamb, Goat or Mutton, which is why we do not add the meat in front of the word Dhaansaak. It is painstakingly made using five different lentils cooked with vegetables, which is then pureed together and blended with the lamb that has been cooked in a hot red masala. The dish is complete when served with Caramelised onion rice flavoured with star anise and cassia bark, spiced meat balls and a red onion salad. It is best enjoyed when the lamb and lentil dish is poured over the rice, the onion salad over that and then eaten. This is how we grew up eating and preparing this dish. It does differ from the Bombay Dhaansaak, which uses ready-made masalas whilst ours goes back to my great grandmothers recipe and shows signs of adherence to our Persian heritage. Please do not confuse this dish with its namesake in Britain, as you will be grossly disappointed. This is the classical version and shows no adaption towards British Indian cuisine

• Bhuna Pashula BongGBP 19.75

  The ever so classic of sub-continental Indian preparations, 'Bhuna' is often grossly misunderstood. 'Bhuna' the word simply means 'roasted' but is a classical gravy too and not necessarily hot. It is however made through a lengthy process of browning onions until caramelisation sets in, with whole spices, and condiments; puréed with yogurt and tomato. Shank of lamb here is first slow roasted then simmered in the gravy, served with pulao and chunks of fried potato to complete the dish

• Vindalho de Carne de Porco**GBP 18.50

  There is no doubt that British pork is probably the best pork anywhere in the world. Belly and shoulder of organic British Lop (rarest of the rare British breeds) cooked in that most popular of terms in the UK, 'Vindaloo'. 'Vindalho, ' pronounced Vinyush de Alyoosh, would be its traditional Portuguese / Goan name and it would always be classically cooked with pork only. A Goan vindalho is not the mind blowing hot gravy as it has sadly been branded in the UK, but a rich, hot maybe slightly sweet and sour gravy, which is an ideal companion for pork, served with steamed rice. 'Vindalho' sadly is not a barometric term for chilli heat and we Indians do not understand it as such. (The Portuguese classically pickled the pork in wine vinegar and garlic, hence the name). Our pork is produced by Giles Eustice, President of the British Lop Pig Society

• Beef Xacutti**GBP 18.95

  Pronounced "Tsakutti" if you wish to. This is one of the greatest Curries of the world and definitely the most exotic and aromatic. Hailing from Goa it takes twenty-one ingredients and three stages of cooking to fulfil its demands on the skill of the chef. Served with Steamed Rice

• Non-Vegetarian ThaliGBP 25.00

  This is a complete meal comprising lamb, chicken, lentils, vegetables, raita, rice, an Indian Snack & Naan

Vegetarian Accompaniments

• Tadka DaalGBP 8.50

  A combination of toor and masoor daal (yellow & pink lentils) cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as 'tadka', hence the name tadka daal

• Baingan BhartaGBP 8.95

  Smoked aubergine peeled after charbroiling, chopped and simmered with onions, tomato, garlic, green chilli and cumin, finished with fresh chopped coriander, beaten yoghurt and dices of fried aubergine. This is the Punjabi version of one of the sub-continent's most popular of aubergine dishes

• Aloo Gobhi MutterGBP 8.95

  A Rajasthani style combination of cubed potato, florets of cauliflower and green peas sizzled with mustard seeds, fenugreek, Kashmiri red chilli and cumin. Flavoured with ground ginger, garlic, cardamom and crushed coriander seeds

• English Heritage Potato BhajeeGBP 8.95

  In support of the rekindling of Britain's rare heritage potato varieties, we bring you a blend of at least two in season. These are exclusively cultivated by Lucy and Anthony Carroll at their farm in Northumberland where they have been trying very hard in re-introducing some great varieties back into Britain. Depending on the season, you may enjoy Epicure, British Queen or Mr Little's Yet Holm Gypsy, or one of several others including Burgundy red or blue, Yukon Gold or Ratte, Pink Fir – all depending on seasonality and availability, cooked and sizzled with mustard seeds, cumin and sliced onions, flavoured with garlic and fresh coriander

• Cholay PaneerGBP 8.50

  Chickpeas and Indian whey cheese simmered in a dryish gravy seasoned with crushed pomegranate seeds

• Aloo SaagwallaGBP 8.95

  Seasonal English Heritage potato, simmered in part puréed, part chopped, fresh, baby spinach. Sizzled with sliced garlic, red chilli, cumin and crumbled toasted fenugreek

• Bhindi Aur Mushroom Ki Jhalfraezi*GBP 8.95

  Shredded okra and shredded mushrooms, tossed with shredded green and red peppers, chilli, ginger and garlic, spring onions and tomato, tossed in a semi-dry masala as in true Jhalfarzi style, or better known as 'Jhalfraezi'. The word simply means 'to look like' i.e. to look hot but it need not be so!

• Spinach & Split Pea Croquette in Goa Curry**GBP 8.95

  Crushed split yellow peas mixed with shredded spinach and ginger, formed in croquette, fried and simmered in a rich coconut curry. It's Keralan name would be Cheera Wada Khozhambu

• Seasonal British Vegetable of The DayGBP 8.95

  Please ask for details of the preparation and the vegetable offered

• The Vegetarian ThaliGBP 19.95

  A vegetarian meal in itself, this is a platter comprising of three vegetable preparations, plus lentil, rice, roti, and raita

The Breads & Essentials

• NaanGBP 3.95

  Made with refined white flour, eggs and milk

• RotiGBP 3.95

  Made with unleavened wholewheat flour

• Peshawari NaanGBP 4.25

  Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom. This naan has originated in the UK and has no resemblance to the naan served in Pakistan

• Cheese & Chilli Naan*GBP 3.95

  This naan has a kick, and is quite addictive too

• Garlic & Chilli Naan*GBP 3.95

  Stuffed with fresh chopped green chilli & garlic

• Sada ChawalGBP 3.95

  Plain steamed Basmati rice

• Palav/PulaoGBP 4.50

  Traditional saffron flavoured rice

• Dhaan 'Dhaansaak Rice'GBP 4.95

  This is traditional Dhaansaak pulao made with browned onions that give it the classic brown colour and flavoured with star anise

• Goa RiceGBP 4.25

  Red unpolished rice, high in fibre and great in natural taste

• Cucumber RaitaGBP 4.25

  A raita (or seasoned yoghurt) is more often than not a staple food for locals throughout the length and breadth of India. Hot and/or oily foods are digested more easily if accompanied by yoghurts and raitas, which also, of course, lend their own flavours as well as enhancing the flavours of the main dish

Champagne & Sparkling Wine

Champagne

Our choice of Champagne is entirely based on two distinct and necessary ideas. Firstly, the wine itself should complement and enhance your dining experience whether it is as an aperitif or as accompaniment to your meal. Secondly, we wanted small growers who produce handmade artisan Champagne with all the dedication we show in our dishes

• Claude Renoux Blanc de Noirs Brut, France

  Well rounded, brioche notes on the nose, leading to rich toastiness on the palate with a subtle green apple edge on the long finish

  • 125mlGBP 9.00
  • BottleGBP 45.00

• Champagne de Castelnau Brut Reserve, France

  Rich golden in colour with fine silvery glints. Deep aromas of fresh fruits and hint of nuts

  • BottleGBP 60.00

Sparkling Wine

• Prosecco, IGT Veneto, Italy

  The bouquet is candidly intense with hints of freshly baked bread with a final scent of honey and hazelnut

  • 125mlGBP 6.00
  • BottleGBP 29.25

• Louis Perdrier Brut Rose, France

  The bouquet shows red berry fruit and citrus. The palate is brisk, fresh crisp, redcurrant and pomegranate

  • 125mlGBP 6.00
  • BottleGBP 30.95

• Terra Serena Spumante Rose, Italy

  Fresh, vibrant Cherry & Cranberry flavours, with delicate lively bubbles

  • BottleGBP 31.95

White Wine

Our choice of white wine comes from many years of experimenting, refining and of course tasting - a tough job, but someone has to do it! Our main concern has been with oaked whites. The vanillin clashes with our fine spices so we have always chosen crisp clean whites. Traditionally, white wines have been relegated to aperitif and the fish courses, but we see them as superb matches to our seafood and chicken, and even too some of our meatier dishes

• Sauvignon Blanc, Vilcun, Central Valley, Chile

  Clear and bright in the glass with an aromatic nose that offers herbaceous characters alongside gooseberry, lychee and lemon aromas

  • 125mlGBP 5.00
  • 375ml CarafeGBP 11.00
  • BottleGBP 22.50

• Woolloomooloo Australian Chardonnay, Australia

  Fresh green apple, lemon and melon on the nose and palate. Fresh and dry

  • 125mlGBP 6.00
  • 375ml CarafeGBP 12.00
  • BottleGBP 23.95

• 'Garganega' Pinot Grigio, Caldirola, Veneto, Italy

  Lemony on the nose, with a delicious balance in the mouth, this Pinot Grigio is a very easy-to-drink, dry and a gorgeous lingering finish

  • 125mlGBP 7.00
  • 375ml CarafeGBP 13.00
  • BottleGBP 25.50

• Torrontes, Las Olas, Argentina

  Generous, concentrated tropical fruit is given vibrancy by the acidity and the subtle minerality gives the wine a lingering refined elegance

  • 125mlGBP 9.50
  • 375ml CarafeGBP 14.00
  • BottleGBP 27.50

• Viognier, Patriarche 'Fut de Roy', France

  A nose of ripe stone fruit, apricots and white flowers. Round and full on the palate with apricot fruit and a hint of exotic spice

  • 125mlGBP 8.00
  • 375ml CarafeGBP 15.00
  • BottleGBP 29.95

Fine White Wine

• Pouilly Fumé, Domaine Les Chaumes, Jean-Jacques Bardin, Loire, France

  Pale straw-green in colour with aromas of grapefruit and lime, elderflower and gooseberry. Light and crisp on the palate with a moreish minerally finish

  • BottleGBP 49.95

• Chablis, L Moreau, Burgundy, France

  Pale green-flecked lemon in colour, with a nose of green apple, lemon and hazelnut. The palate is dry and crisp, with a long mineral finish

  • BottleGBP 55.50

Rosé Wine

For us Rosé is the ultimate match to our food. The combination of the fruity red berry flavours, the chilled temperature and the inherently spicy nature of the wine is perfect for our fine dishes. We have found the more subtle and elegant the flavour of the wine the better it seems to combine. The Syrah Sancerre Rosé has flavours of ripe wild strawberry and subtle spices which are a superb match to our food

• Syrah Rosé, Patriarche Pere et Fils, France

  Salmon pink in colour with a nose of fresh berries and mint. Round on the palate with a crisp finish

  • 125mlGBP 5.00
  • 375ml CarafeGBP 11.00
  • BottleGBP 22.95

• Finca Cerrada Tempranillo Rosé, Spain

  Baked strawberry and raspberry nose, with a rich drying palate, a classic spanish summer rosé

  • 125mlGBP 7.00
  • 375ml CarafeGBP 13.00
  • BottleGBP 25.50

• Château La Grave Peynet Rose, Bordeaux, France

  Pale pink in colour with delicate aromas of red fruits. A lively palate, dry, but with an attractive strawberry character

  • BottleGBP 49.95

Red Wine

This is the one where we feel wines from the hotter regions or great vintages fare better than those from cool climates - the exact opposite of our white and rosé selections. The spicier and riper the wine, the better it is at handling the complex flavours of ginger, chilli and fresh spices. We are particularly pleased with our Cabernet & Malbec, but also with old favourites like Tempranillo based wines such as Rioja, a wine with a ripe nature and mature style that matches the finer dishes completely. This is your chance to experiment, as the New World reds match the hotter richer dishes whilst the European reds match the fine, well balanced dishes

• Merlot, Vilcun, Central Valley, Chile

  Intense, deep red in colour with an explosively fruity, varietal nose of ripe plums with fresh mint notes

  • 125mlGBP 6.00
  • 375ml CarafeGBP 12.00
  • BottleGBP 23.95

• Las Corazas Tempranillo, Vdt de Castilla, Spain

  Bright cherry colour, violet-rimmed. Aromas of strawberry and blackberry. Upfront fleshy, berry flavours with balanced acidity, smooth tannins

  • 125mlGBP 6.50
  • 375ml CarafeGBP 13.00
  • BottleGBP 24.50

• Woolloomooloo Australian Shiraz, Australia

  Bright blackberries and black pepper spice on the nose. Soft, mouthwatering tannins and warm blackberry flavours with a fresh, drying finish

  • 125mlGBP 6.00
  • 375ml CarafeGBP 12.00
  • BottleGBP 24.50

• Sangiovese Toscana Le Chiantigiane, Italy

  Juicy black cherry and earthiness on the nose, with complex flavours of baked cherries, smoked ham and plums on the palate

  • BottleGBP 27.50

• Cabernet, Patriarche Pere et Fils, France

  A charming nose of dark, ripe fruits, vanilla, spices with heathland herbs, violets and tobacco on the palate

  • BottleGBP 29.95

• Malbec, Los Olas, Argentina

  Intense aromas of cherry, black currant, cassis and vanilla combine with lush flavors of raspberries, spices, chocolate and anise

  • 125mlGBP 7.00
  • 375ml CarafeGBP 15.00
  • BottleGBP 29.99

• Pinot Noir, Patriarche 'Fut de Roy', France

  A nose of Morello cherries with ripe forest fruit and a slightly smoky and spicy character on the finish

  • 125mlGBP 8.00
  • 375ml CarafeGBP 16.00
  • BottleGBP 32.50

• Shiraz Soul Tree, India

  A big, warm tropical shiraz with notes of black fruits and delivate hint of espresso, chocolat and mint. A rounded wine with structure on the palate, intresting peppery tone & gentle tannin

  • 125mlGBP 8.00
  • 375ml CarafeGBP 17.00
  • BottleGBP 34.50

• Rioja Tinto, Ermita de San Felices, Spain

  Full flavoured but elegant with dominant fruits of wild red, black and blue berries combined with balsamic, cedar wood

  • BottleGBP 35.95

• Chateau Crabitey, Graves, Bordeaux, France

  Plum and fruitcake nose, with great spice and red fruit flavours on the palate. An elegant wine, with a delicious long finish

  • BottleGBP 49.95

Fine Red Wine

• Chateau Haut Mongeat (Organic), Graves de Vayres, Bordeaux, France

  Lots of lovely ripe berry fruit and a touch of cedar on the nose. Generous and smooth on the palate with a nice lick of liquorice on the finish

  • BottleGBP 46.95

• Pinot Noir, Cycles Gladiator, Central Coast, Califoria, USA

  A rich and complex nose of strawberry, dried cranberry, beetroot and a hint of truffle and mint

  • BottleGBP 49.95

Dessert Wine

• Coteaux du Layon Domaine de la Chenardiere, France

  Tropical hints, with peach and apricots on the nose, then full and sweet with crisp acidity and a honeyed finish

  • BottleGBP 36.00

Beers, Spirits & Soft Drinks

We do have a larger selection of other drinks. Please ask our team member who will be pleased to assist

Bottled Beer

• Cobra ABV 4.8%

  • 330mlGBP 4.95

• Kingfisher ABV 4.8%

  • 330mlGBP 5.00

• Becks Blue

  • 330mlGBP 4.65

Bottled Ale

• Curious Brew (Indian Pale Ale) ABV 5.6%

  • 330mlGBP 5.95

Bottled Cider

• Bulmers Original ABV 5%

  • 500mlGBP 5.95

Whisky

• Jack Daniel's Black ABV 40%

  • 35mlGBP 6.95

• Balvenie 12 years ABV 43%

  • 35mlGBP 8.50

• Laphroig 10 years ABV 43%

  • 35mlGBP 8.50

• Lagavulin 16 years ABV 43%

  • 35mlGBP 9.80

• Dalwhinnie 15 years ABV 40%

  • 35mlGBP 9.80

• Auchentoshan 12 years ABV 43%

  • 35mlGBP 14.00

Gin

• Bombay Sapphire ABV 40%

  • 35mlGBP 6.95

• Tanquery 10 ABV 40%

  • 35mlGBP 8.50

• Hendricks ABV 40%

  • 35mlGBP 8.50

Rum

• Bacardi Superior ABV 37.5%

  • 35mlGBP 6.75

• Malibu ABV 40%

  • 35mlGBP 6.75

• Captain Morgan Spiced Rum ABV 35%

  • 35mlGBP 7.75

• Captain Morgan Rum ABV 17.5%

  • 35mlGBP 6.75

Port

• Dows Ruby Port ABV 19%

  • 35mlGBP 5.50

Tequila

• Don Julio Blanco ABV 38%

  • 35mlGBP 14.00

• J Cuerv Silver ABV 35%

  • 35mlGBP 6.95

• J Cuerv Gold ABV 38%

  • 35mlGBP 6.95

Vodka

• Absolut ABV 40%

  • 35mlGBP 6.95

• Grey Goose ABV 40%

  • 35mlGBP 8.50

Brandy

• Martell VS Cognac ABV 40%

  • 35mlGBP 6.75

• Martell VSOP Cognac ABV 40%

  • 35mlGBP 8.00

• Hennessy XO Cognac ABV 40%

  • 35mlGBP 14.00

Liqueurs

• Drambuie ABV 40%

  • 35mlGBP 6.75

• Coitreau ABV 40%

  • 35mlGBP 6.75

• Disaronno Amaretto ABV 28%

  • 35mlGBP 6.50

• Tia Maria ABV 27%

  • 35mlGBP 6.50

• Bailey's Irish Cream 17%

  • 50 mlGBP 6.50

Soft Drinks

• Fresh Fruit JuiceGBP 3.75

Bottled Soda

• CokeGBP 3.25

• Diet CokeGBP 3.25

• SpriteGBP 3.25

Water

• Willow Water

  Still/Sparkling

  • 750mlGBP 4.95
  • 330mlGBP 2.95

Cocktails & Mocktails

Alcoholic Cocktails

• Cherry Ginger BelliniGBP 12.00

  Cherry liqueur, Ginger liqueur, Lemon juice, Top with Sparkling wine, Root ginger slice and maraschino cherry garnish

• Red Chilli MojitoGBP 12.00

  A fusion of in-house mature Kashmiri Red Chilli Rum, muddled with mint, limeand brown cane sugar. Served over crushed ice with dash of Angostura bitters

• Bombay SherbetGBP 12.00

  Flor de Cana Extra Dry Rum, Di Saronno Amaretto shaken with raspberry syrup, lime and cranberry juice. Served tall over cubed ice

Non-Alcoholic Cocktails

• Fruits Of The ForestGBP 7.00

  A combination of freshly squeezed orange & apple juice, shaken with orange, cranberry and grenadine. Poured over muddled mint and brown sugar and topped with crushed ice

• Ginger Mint JulepGBP 7.00

  Fresh mint muddled with sugar syrup, shaken with ice, topped up with ginger ale

Traditional Indian Specialities

• Lassi - Salted, Sweet or MangoGBP 4.50

  A very popular Indian Drink made with Greek yoghurt

• Rose SherbetGBP 3.50

  Extract of rose syrup shaken with ice and fresh mint, poured over the rocks with still or sparkling water

• Limbu PaniGBP 3.50

  Traditional Indian refreshing drink made with freshly squeezed lime with soda and hint of fresh mint. Sweet or salted with crushed roasted cumin