Hannis
Hummus, Talafel, Yershig,
Fasuliya, Ispanek
(1 Teseta per portion)
Chicken or Kufta kebab (T3)
in Pitta
Mergaz in Pitta (T3)
Baklava, Turkish Delight
(1 Teseta each)
from 3pm
Kleftiko (T3)
(In Greek, kleftiko means -stolen meat, a according to
legend, this dish would be made with a lamb stolen
from a flock as it grazed on a hillside. The thief
would cook the meat over many hours in a hole in the
ground, sealed with mud so that no steam could escape
to give him away. No other ingredients were added
except maybe some salt, if they had any. Nowadays, the
lamb is sealed inside parchment paper or aluminium
foil and of course more ingredients are added to make
it tastier)
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Queenie Mumbles
Canja Gaunha - Soup (T1)
(Portuguese brothy home style chicken soup with peas,
orzo, pulled chicken and olive oil)
Chicken Piri Piri (T2)
(This dish originates from Africa but was adopted by
the Portuguese and is now one of their main dishes
served in restaurants, cafés, and bars. Piri Piri are
small extremely pungent red chillies. Piri-piri
seasoning is Portuguese; crushed chillies, citrus
peel, onion, garlic, pepper, salt, lemon juice, bay
leaves, paprika, pimiento, basil, oregano, and tarrago).
Feijoada Portuguesa (T2)
(a rich stew whose basic ingredients are beans and
fresh pork or beef).
Pasteis Nata(T1)
(delicious custard-filled tarts)
Super Bock Beer, Sangria Glass (T2)
from 3pm
Caldeirada de Carne (T2) |
La Rioja
Assorted Paella & Tapa
Spanish beer, wine & sangria
Spanish Ice Creams including
a special children’s range
from 3pm
Crema Catalan
Tarta de Santiago
(All priced between 1 & 4 Tesetas)
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Oca
A selection of gourmet plizza
slices (T1)
Chicken Pesto Penne
(T1)
Balls of Fire Penne Pasta (T1)
from 3pm
Chocolate Brownie (T1) |
Pond Quay
Spicy Pandan Leaf Chicken
(T1 for 2 pieces)
Spring Rolls (T1 for 2)
Fish Ball Skewers (T2)
Prawn Crackers (T1)
from 3pm
Gan Lau Noodles (T2)
|
Earle
Vegetarian Black Pudding, (T2)
roast tomatoes and truffle oil
Farmer Sharp’s lamb chop (T4)
potatoes & chorizo
Lemon cheescake (T2)
with raspberry sauce
from 3pm
Spiced lamb filo parcels (T2) |
Sokrates
Tzatziki or Houmous with Pita
(T1 each)
Fried or gilled haloumi (T2)
Kalamata Olives (T2)
Greek salad with feta cheese (T2)
Spinach with Feta in Filo Pastry (T2)
Keftehes (T3)
(greek style meatballs in tomato sauce)
from 3pm
Moussaka (Meat/ Vegetarian) (T4) |
The Victoria
Leek & Potato Soup (T1)
Steamed pink veal pudding (T3)
and gravy, Naturally & locally reared
Mutton Hot Pot (T3)
Local Herdwick mutton
A selection of cakes
(T1 each)
Cask Ale & Sasparilla
(T1 each)
from 3pm
Spam Fritters (T2)
with Barton Local Chilli Lilli
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Shaker Room
Absolero (T2)
(Absolut Citron and Absolut Kurant shaken with Midori,
fresh lemon and lime juice
and topped with lemonade)
Cassis Kiss (T2)
(Gin and crème de cassis, topped up with cranberry
juice)
Dark and Stormy (T2)
(Dark rum with freshly-squeezed lime, topped with
ginger ale and served over ice)
Non alcoholic
Fruitalicious (T1)
Pink Fizz (T1)
from 3pm
Mango Mule (T2)
(Vodka mixed with mango puree and topped with dry
ginger ale)
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Dilli
Chicken Tikka Wrap (T3)
(Pieces of chicken tikka with peppers and onions
served with mint dip)
Vegetarian Wrap (T3)
(Spicy vegetables with Indian spices and herbs served
with mint dip)
Vegetarian Curry (T4)
with Rice or Naan
(Combination of garden fresh vegetables with Indian
spices and herbs)
Vegetarian/Chicken Samosas (T2)
(Chicken Tikka pieces with potatoes and peas)
Vegetarian Biryani with Raita (T3)
(Fresh garden vegetables and saffron hued, khus
flavoured basmati rice,sealed with dough, dum–cooked a
la minute in a handcrafted handis)
Chicken Biryani with Raita (T4)
(Choicest cuts of chicken, arranged in layers with
basmati rice, sealed with dough and dum-cooked with
cardamom and saffron).
Lamb Rogan Josh ( T5)
with Rice or Naan
from 3pm
Chana Masala (T3)
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M&M’s Carribean Spice
Jamaican Jerk chicken (T3)
with rice & peas and jerk sauce
(The most popular dish in Jamaica is jerk. The main
ingredient – pork, chicken or fish – is marinated with
a fiery mixture of spices, including Scotch bonnet, a
pepper that makes a jalapeño taste like a marshmallow,
pimento or allspice, nutmeg and thyme.
Rice and peas is found on just about every lunch and
dinner plate and is sometimes nicknamed the Coat of
Arms. It features rice and either peas or beans cooked
in coconut milk and spices (in Jamaica the preferred
“pea” is the red kidney bean).
Spicy Vegetable salsa (T2)
with rice &peas
Jamaican lamb or vegetable pattie (T1)
(The patty is to Jamaicans what the hamburger is to
Americans. This fried pie is filled with either spicy
meat or, occasionally, vegetables).
Redstripe Jamaican beer
Dragon Stout
(T2 each)
A selection of Jamaican Sodas
Soft Can Drinks
(T1 each)
from 3pm
Jamaica’s National Dish
Ackee & Saltfish (T3)
(Ackee is cooked and looks (and tastes)
much like scrambled eggs)
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