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Concorde Room (CCR) LHR : menus 2018
Concorde Room (CCR) LHR : menus 2018
[currently work in progress to tidy this up, including transcribing the photos, I know they are difficult to make out on smaller screens] Hat tip to KARFA. This gives the menus currently on offer in the Concorde Room in London Heathrow Terminal 5. There is a separate thread (available in the Forum's Dashboard) with the menu you may encounter in the other Concorde branded lounge areas. Concorde Room lounge menu See below for details of the distinction between dining and lounge menus but in summary the menus in Concorde Dining are the dining menus, the rest of the Room has the lounge menu, but you can order what you like from either menu. Breakfast Dining Menu Freshly baked croissants and Danish Toast, bagels and brioche Selection of cereals and flax seed granola Traditional porridge oats - with raisins, honey and maple syrup Fresh fruit salad - selection of seasonal fresh fruits and berries Selection of yoghurts Fresh fruit and fruit juices British jams, preserves and honey Full English breakfast A choice of fried, poached or scrambled free-range egg, British back bacon, Old English pork sausage, black pudding, potato rösti, Portobello mushrooms, grilled vine tomato and baked beans. Full vegetarian breakfast A choice of fried, poached or scrambled free-range egg, red onion and rosemary sausage, potato rösti, Portobello mushrooms, grilled vine tomato and baked beans. Grilled Scottish Kippers with soft poached free-range egg and herb butter American style pancakes with smoked, sweet cured streaky bacon, marscapone and maple syrup Concorde Eggs Benedict Toasted sour-dough bread, British pulled ham hock, soft poached free-range egg and Hollandaise sauce California Eggs Benedict Toasted sour-dough bread, avocado, chilli , soft poached free-range egg and vine tomatoes Boiled egg and soldiers boiled free-range eggs and farmhouse bread. Smoked salmon and scrambled eggs Severn and Wye smoked salmon, free-range scrambled egg and toasted farmhouse bread. Not on the menu but they will do them: Omelette - freshly made omelette served either plain or filled - Ham, Cheddar cheese or mushrooms. Beverages Traditional and speciality teas Freshly ground bean to cup coffee Hot chocolate - A selection of morning pastries Freshly baked pain aux raisins, pain au chocolat and muffins - A selection of cereals and muesli (see above) - Granola Topped with soft fruit and honey - Traditional porridge oats Offered with raisins, honey and maple syrup - Fresh fruit salad Selection of fresh fruits and soft berries - Yoghurts Fruit yoghurt or Greek yoghurt - Breakfast sandwich Buttered farmhouse bread, toast, or soft roll with a choice of fillings: grilled British back bacon, Old English Pork sausage or fried free range egg; served with hash brown potatoes. -Smoked salmon and scrambled egg Severn and Wye smoked salmon, served with free range scrambled egg. Rest of the day - Concorde Dining offer - January Menu https://imagizer.imageshack.com/v2/1...924/dWRVtd.jpg ===== Rest of the day - Lounge offer Menu - January menu https://imagizer.imageshack.com/v2/1...922/ks76xh.jpg The Dining menu is offered in the Concorde Dining area, and the Lounge menu - which is shared with the First Lounge next door - is offered elsewhere, see post 582 and discussion thereafter, but yes you can order any item from any place in CCR. In addition to the published menu, the following items are offered from the First Lounge in the afternoon and onwards: bread rolls, toast, sandwiches (ready to go always available but you can ask for custom made sandwiches), egg dishes such as scrambled eggs and omelettes, biscuits, ice creams (several flavours), nuts, savoury snacks and olives. From approx 14:00 to 18:00 hrs, scones and cakes are available (typical examples, Victoria Sponge and Fruit Loaf). There are also a few cold desserts available in the afternoon and evening (e.g. profiteroles). There are two hot Kosher dishes available, these need a bit more time to be prepared, so allow 20 minutes for this. Previous year's threads: https://www.flyertalk.com/forum/british-airways-executive-club/1812254-concorde-room-ccr-lhr-menus-2017-a.html http://www.flyertalk.com/forum/british-airways-executive-club/1736757-concorde-room-ccr-lhr-menus-2016-a.html http://www.flyertalk.com/forum/briti...us-2015-a.html |
The return of the CCR scallops (or, rather, scallop!) Looking forward to trying this dish next week, no doubt with an egg benedict-practiced request for a double helping ^
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https://lh3.googleusercontent.com/-C...252520logo.png December 2018 Menu https://lh3.googleusercontent.com/-W...00/KyhUvkX.png First Courses Soup of the day Please ask your host for today's choice of soup, served with freshly baked breads. Below example is lentil soup and was served at the table from a mini-jug. Photo 12 January 2017 courtesy of TravellerFrequently. http://imagizer.imageshack.us/v2/640...922/ycXssR.jpg Rosary goats cheese with sweet beetroot puree, walnut granola Rosary Goats Cheese in Salisbury produce a fresh, creamy goats cheese with a mousse-like texture and a natural acidity. It is a previous winner of the Supreme Champion Award at the British Cheese Awards. Served here on a puree of beetroot with a walnut and goji berry granola and garnished with picked chervil. Photo 5 December 2018 courtesy of yellow_peril. Allergens: milk, oats, walnuts. May contain peanuts. Suitable for vegetarians. https://imagizer.imageshack.com/v2/6...921/xCpNg3.jpg Springs smoked salmon with horseradish mascarpone Springs' Smokery nestles in the glorious South Downs National Park. Since 1964, they have smoked premium salmon over smouldering logs of oak from nearby forests. The salmon is served simply with a cream of horseradish and mascarpone and a wedge of lemon. Photo 6 November 2018 courtesy of Wilf. Allergens: fish, egg, mustard, milk. Contains alcohol. https://imagizer.imageshack.com/v2/6...923/TiFReZ.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png Main Courses Pulled British beef with shallot puree, butter sweetheart, roasted carrot & red wine jus Slow cooked beef mixed with red onion marmalade on a shallot puree. Served with sweetheart cabbage, roasted carrot and a red wine jus. Photo 4 December 2018 courtesy of Wilf. Allergens: celery, milk, sulphur, musrtard. Contains alcohol. https://imagizer.imageshack.com/v2/6...923/Z5dCXk.jpg Fillet of plaice with Irish mussels Steamed fillet of plaice on a bed of wilted greens, finished with mussels in a white wine sauce. Allergens: wheat gluten, molluscs, milk, fish. Contains alcohol. Photo 9 November 2018. https://imagizer.imageshack.com/v2/6...924/n7yvEL.jpg Traditional macaroni cheese Macaroni in a cheese, white wine and mustard sauce, sprinkled with Italian hard cheese and topped with a brioche, chive and parsley crumb. Photo 4 November 2018. Allergens: wheat gluten, egg, milk, mustard. Contains alcohol. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...923/wyQgGz.jpg Cumin & turmeric roasted cauliflower salad with mint yoghurt Cauliflower florets marinated in a cumin and turmeric paste and roasted. Served on a bed of mizuna leaves, drizzled with mint yogurt and garnished with sultanas. Photo 5 December 2018 courtesy of yellow_peril. Allergens: milk. May contain gluten, oats & lupin. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...921/VfkoOT.jpg Garden salad Mixed leaf, cherry vine tomatoes, and cucumber. Ask your host for the choice of dressing. Photo 18 April 2017 courtesy of corporate-wage-slave. Suitable for vegans http://imagizer.imageshack.us/v2/640...922/WM86Pw.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png Concorde Sunday Roast from 27 May, only available on Sunday after midday Roast British beef served with the traditional accompaniment of Yorkshire pudding, roast potatoes and vegetables with a red wine gravy. Photo 27 May 2018 courtesy of orbitmic. https://imagizer.imageshack.com/v2/6...924/7o4MrK.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png Desserts Wild berry charlotte with mascarpone cream Creamy dessert with an autumn berry filling served on a red berry coulis and garnished with a berry tuile and mascarpone cream. Photo 4 December 2018 courtesy of Wilf. Allergens: wheat gluten, soya, egg, milk. May contain nuts, sesame & sulphur. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...921/ccrY61.jpg Chocolate & salted caramel sponge pudding Photo 9 November 2018 courtesy of nufnuf77. Allergens: wheat gluten, oats, soya, egg, milk, sulphur dioxide. May contain sesame & nuts. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...922/OTUHpO.jpg Seasonal fruit salad Strawberries, raspberries, orange segments, kiwi wedges, diced mango, honeydew melon, watermelon, pineapple and black grapes in a light syrup. Suitable for vegans https://lh3.googleusercontent.com/-S...2/VQ5A2404.JPG Yarde Farm ice cream - new from June Yarde Farm have been producing ice cream from their premises in Devon since 1987. Inspired by Italian gelato and using the finest double cream, clotted cream and natural ingredients. We offer two flavours: • clotted cream vanilla - a deep rich vanilla flavour mixed with butter and clotted cream • chunky Belgian chocolate - melt in the mouth chocolate ice cream with Belgian milk chocolate pieces Yarde Farm's story began in 1987 when a tub was filled expectantly with the very first ice cream at Yarde Farm near Exeter. 10 years and several litres later, Yarde Farm moved to Plympton in the beautiful South Hams, near Plymouth in Devon. This small, friendly team of ice cream enthusiasts produce a national award-winning range of deliciously indulgent ice creams and sorbets using the finest ingredients such as fresh cream, clotted cream and real fruit. Photo taken 8 June. Allergens: soya, egg, milk. May contain gluten, oats, nuts. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...922/3iu9Sh.jpg Cheese Plate - new selection from November Blackstick blue - A blue veined cheese definitely not to be forgotten. It has a mild creamy, soft 'melt in the mouth' texture. Suitable for vegetarians Dorstone ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone ash is a semi-soft cheese made from unpasturised goat's milk using animal rennet. It has a crisp white colour that contrasts with the blueish grey colour of its edible rind resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky depending on its maturity and its flavour has a slight nuttiness on the rind. Suitable for vegetarians Snowdonia red storm - Smartly dressed in vivid red wax, gloriously complex taste due to its 18-21 month maturation that provides the vintage credentials of quality, calcium crystals, a nutty texture and intensity of flavour finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester. Made with unpasteurised cow's milk. Suitable for vegetarians Served with apple and Somerset cider brandy chutney and biscuits. Photo 2 November 2018 courtesy of corporate-wage-slave. Allergens: wheat gluten, tree nuts, sesame, milk, sulphur dioxide. May contain barley gluten, rye gluten, oats. Chutney contains alcohol. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...924/RxebTW.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png |
https://lh3.googleusercontent.com/-Q...252520logo.png December 2018 Menu https://lh3.googleusercontent.com/-W...00/KyhUvkX.png BA Burger British Aberdeen Angus beef, pretzel roll, "Flippin Amazing Burger Sauce", baby gem lettuce and dill pickle accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar. Allergens: wheat gluten, barley gluten, soya, fish, egg, mustard, sulphur dioxide. Contains alcohol. Bacon option contains pork. Cheese option contains milk. May contain rye gluten. oats, tree nuts, celery, sesame, milk. https://lh3.googleusercontent.com/-O...2/VQ5A1091.JPG Club Sandwich Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle Chips (can be served with chips as shown in photo). Choose toasted granary or white bread. Allergens: wheat gluten, soya, egg, mustard. Contains pork. May contain barley gluten, sesame. https://lh3.googleusercontent.com/-Z...2/VQ5A1093.JPG Pulled sage & onion turkey in a pretzel sub with butternut squash puree & cranberry sauce With butternut squash puree & cranberry sauce. Photo 4 November 2018. Allergens: wheat gluten, celery, milk, sulphur dioxide. May contain soya. https://imagizer.imageshack.com/v2/6...922/x6BShx.jpg Cumin & turmeric roasted cauliflower salad With mint yoghurt. Photo 5 December 2018 courtesy of yellow_peril. Allergens: milk. May contain gluten, oats & lupin. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...921/VfkoOT.jpg Traditional macaroni cheese Photo 4 November 2018. Allergens: wheat gluten, egg, milk, mustard. Contains alcohol. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...923/wyQgGz.jpg Red thai chicken & vegetable curry With red onion, cucumber, coriander, mustard seeds, plum tomato and steamed rice. Photo 5 December 2018 courtesy of yellow_peril. Allergens: fish, mustard. https://imagizer.imageshack.com/v2/6...921/fZsxxy.jpg Garden salad Mixed leaf, cherry vine tomatoes and cucumber. Ask you host for choice of dressings. Photo 5 December 2017 courtesy of corporate-wage-slave. Suitable for vegans http://imagizer.imageshack.us/v2/640...922/WM86Pw.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png |
https://lh3.googleusercontent.com/-F...252520logo.png https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From November 2018 Menu First Courses Mezze platter Two varieties of hummus, the middle eastern dip of chick peas and sesame with oil and lemon, one flavoured with beetroot, the other with fresh seaweed, combined with smoked olives and sunblushed tomatoes. Photo 4 October 2018 courtesy of chris1979. Allergens: gluten, sesame. Contains alcohol. May contain tree nuts. Suitable for vegetarians. https://imagizer.imageshack.com/v2/6...923/b1Gjts.jpg Main Courses Confit of British duck British duck leg slowly poached in duck fat and spices until meltingly tender. Served on a bed of green lentils and carrot puree with chanterelle mushrooms and a port wine jus. Photo 2 October 2018 courtesy of Wilf. Allergens: celery, milk, sulphur dioxide. Contains alcohol. https://imagizer.imageshack.com/v2/6...922/Pa9bEQ.jpg Yorkshire Blue cheese salad Yorkshire Blue is a buttery, sweet and mild blue vein cow's milk cheese from Shepherds Purse Cheeses in North Yorkshire. Paired with glazed nectarine and caramelised pecan nuts on a bed of endive and rocket. Dressed with a honey French dressing. Photo 24 October 2018 courtesy of aks120. Allergens: wheat gluten, tree nuts, egg, milk, mustard. Contains alcohol. May contain peanuts. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...924/it7dvH.jpg Desserts Caramelised apple parfair Creamy custard dessert on a biscuit and pecan nut base, topped with caramelised apple and hazelnut brittle. Photo 4 October 2018 courtesy of Wilf. Allergens: gluten, tree nuts, soya, egg, milk, sulphur dioxide. May contain sesame. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...921/8hxCPH.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From October 2018 Menu First Courses Somerset charcuterie Sage, mustard & cider salami; red wine & Draycott Blue cheese salami and cider & smoked paprika chorizo from Somerset Charcuterie, and artisan producer using British ingredients to produce award winning cured meats, combine with Beauvale, a creamy blue cheese from the Cropwell Bishop Creamery in Nottinghamshire, served with fig jelly. Photo 7 September 2018 courtesy of Charlie26r. Allergens: milk, mustard. Contains pork and alcohol. https://imagizer.imageshack.com/v2/6...923/MygEFp.jpg Main Courses Crayfish & prawn tortelloni The tortelloni are hand produced about 10 miles from Heathrow by La Tua, a specialist artisan pasta maker. Served with a tomato and Florence Fennel cream sauce. Photo 6 September 2018 courtesy of corporate-wage-slave. Allergens: wheat gluten, egg, milk, crustaceans. Contains alcohol. May contain nuts, soya, molluscs fish. https://imagizer.imageshack.com/v2/6...923/b9jCYI.jpg Slow cooked Korean jackfruit, bbq sauce, udon noodles Jackfruit, the fruit from a species of tree in the fig, mulberry and breadfruit family, is commonly used in South and Southeast Asian cuisine. The ripe fruit has a sweet flavour whereas the unripe fruit is used in savoury dishes, such as here combined with a Korean barbeque sauce and udon noodles. Photo 6 September 2018 courtesy of chris1979. Allergens: wheat gluten, soya, mustard. May contain nuts, sesame, celery & sulphur dioxide. Suitable for vegans https://imagizer.imageshack.com/v2/6...922/vCKk19.jpg Desserts Chocolate & blackcurrant dome Dome of blackcurrant mousse glazed in dark chocolate, served with lemon curd flavoured with thyme curd and blackcurrant ball. Photo 8 September 2018 courtesy of aks120. Allergens: wheat gluten, soya, egg, milk, sulphur dioxide. May contain nuts & sesame. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...921/VaVI1g.jpg Cheese Plate - old selection, new selection from October Francis - It has a marbled pink rind, which is not as pungent as many other washed cheeses, plus a supple texture and delicate flavour with beefy notes developing as it ages. Suitable for vegetarians Snowdonia Black Bomber - Creamy & smooth extra mature Cheddar loved for its depth of flavour. Our flagship cheese marries a delicious rich flavour with a smooth creaminess, lasting long on the palate but remaining demandingly moreish. Suitable for vegetarians Norbury Blue - A moist texture and peppery tang, while the delicate veining has a beguiling loamy flavour. Made with unpasteurised cow's milk. Suitable for vegetarians Served with apple and Somerset cider brandy chutney and biscuits. Allergens: wheat gluten, tree nuts, sesame, milk, sulphur dioxide. May contain barley gluten, rye gluten, oats. Chutney contains alcohol. Suitable for vegetarians Photo 6 June 2018 courtesy of corporate-wage-slave. https://imagizer.imageshack.com/v2/6...921/5wg5HB.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From September 2018 Menu First Courses Wood roasted piquillo pepper filled with cashel blue cheese and apricot Piquillo peppers are a variety of chilli, with a sweet flavour and no heat. Roasted over wood and stuffed they are often served as tapas in Northern Spain. Cashel Blue is handmade in Co. Tipperary, Ireland. It is made from pastuerised cow's milk produced on the same farm on which the cheese is made. Served with a sweet balsamic dressing. Photo 1 August 2018 courtesy of Wilf. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...923/OdXl3X.jpg Main Courses Pressed shoulder of British lamb British lamb is in season from April to October. The flavour of lamb intensifies as the season advances. Lamb is also a staple food of North African cuisine and we reflect that by serving the pressed lamb shoulder with a warm salad of bulgur wheat, tomato and mint dressed with a lemon and pomegranate jus. Photo 1 August 2018 courtesy of chris1979. https://imagizer.imageshack.com/v2/6...924/l6jMBn.jpg Panzanella salad with heritage tomatoes, cucumber & sour dough croutons Panzanella salad originates from Tuscany in Italy. The key ingredients are bread and tomatoes. We use heritage tomatoes, revived older varieties with variety of shape and colour with an intense flavour lost in modern tomatoes. Served with a caper dressing. Photo 7 September 2018 courtesy of Charlie26r. Suitable for vegans https://imagizer.imageshack.com/v2/6...924/vldUUw.jpg Desserts Rhubarb & raspberry creamaux & almond sauce Rhubarb and raspberries are two of the most English of summer fruits. Rhubarb is at its best from Spring to mid-summer and raspberries reach the peak of their season in high summer. They are combined with cream and almonds and accompanied by poached rhubarb and hibiscus and raspberry coulis. Photo 13 August 2018. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...923/nRtxU8.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From August 2018 Menu First Courses Pressed ham hock terrine with piccalilli Tom's pies, an artisan food producer from Devon, produces the terrine from 100% British ham hocks. Piccalilli has traditionally been served with cooked meats since the 17th century. Accompanied by a soft-boiled quail egg and pea shoots. Photo 4 July 2018 courtesy of TPRun. Allergens: barley gluten, egg, mustard Contains alcohol & pork https://imagizer.imageshack.com/v2/6...921/Scqlor.jpg Main Courses Sustainability sourced pan-fried salmon, samphire and lemon dill butter The salmon, certified by the Marine Stewardship Council, is served with rock samphire, an edible wild plant growing in rocky, salt sprayed areas of the UK coastline, sauteed tenderstem broccoli and tomato. Photo 5 July 2018 courtesy of Wilf. https://imagizer.imageshack.com/v2/6...924/g48sd4.jpg Mozzarella & basil arancini Arborio rice, from the Po Valley in North Italy, is formed around soft mozzarella and sweet basil, coated in breadcrumbs and oven cooked. Served with a rustic tomato sauce and an Italian hard cheese crisp. Photo 9 July 2018 courtesy of MarkedMan. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...924/1bLWfr.jpg Heritage tomato and fennel salad Growers are now exploring older varieties to bring back the variety of shape and colour and the intense flavour lost in modern tomatoes. Heritage tomatoes are combined with shaved Florence Fennel, Chardonnay vinaigrette and toasted pine nuts. Photo 9 July 2018 courtesy of MarkedMan. Suitable for vegans https://imagizer.imageshack.com/v2/6...924/48KhWa.jpg Desserts Wildberry trifle The earliest reference to the English trifle occurs in 1585. This combination of berries, sponge and cream is encased in a white chocolate drum, drizzled with a wild berry coulis and scattered with pistachio nuts. Photo 5 July 2018 courtesy of Wilf. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...921/BlnD4d.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From July 2018 Menu First Courses Beetroot carpaccio Ruby and golden beetroot, are combined with rocket leaves, caramalised pecan nuts and Yorkshire Fettle, a handsome Mediterranean style sheep milk cheese from Shepherds Purse Artisan Cheese. Photo 6 June 2018 courtesy of chris1979. https://imagizer.imageshack.com/v2/6...922/9t5xwT.jpg Main Courses British chicken with truffle mashed potato British free range chicken, certified to the Red Tractor standard assuring animal welfare, served with pureed potato, flavoured with black truffle flavoured olive oil, baby courgettes, carrots and leeks and a wild mushroom creamsauce. Photo 5 June 2018 courtesy of Wilf. https://imagizer.imageshack.com/v2/6...921/cEIpLt.jpg Desserts Orange and olive polenta cake Polenta, made with ground maize, is a staple food of Northern and Central Italy. The polenta cake is moistened with olive oil, flavoured with orange and served with poached kumquats and an orange cured. Photo 6 June 2018 courtesy of corporate-wage-slave. https://imagizer.imageshack.com/v2/6...921/PGz4W5.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From June 2018 Menu First Courses Seafood tapas Hot smoked salmon pate, crayfish, chilli and mango, taramasalata, marinated anchovies fish. https://imagizer.imageshack.com/v2/6...924/gq86CT.jpg Main Courses Pan fried mackerel On a warm salad of peas, broad beans, pickled shallots and radish, finished with red pepper coulis. Photo 3 May 2018 courtesy of jday. https://imagizer.imageshack.com/v2/6...923/serBrk.jpg Pea & mint tortellini With beurre blanc sauce. https://imagizer.imageshack.com/v2/6...923/AnhYQr.jpg Desserts Chocolate mille feuille With mascarpone cream. Photo 1 May 2018 courtesy of Wilf. https://imagizer.imageshack.com/v2/6...924/w4bFCJ.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From May 2018 Menu First Courses Evesham asparagus Served three ways. Photo 5 April 2018 courtesy of LurkerWilf. https://imagizer.imageshack.com/v2/6...922/Vo19CY.jpg Main Courses Chargrilled 21 day aged rib eye steak Roasted fig and balsamic glaze. Photo 5 April 2018 courtesy of LurkerWilf https://imagizer.imageshack.com/v2/6...924/wENC1W.jpg Beluga lentil salad Roasted red pepper, capers, mizuna and Ribblesdale goats' cheese. Photos 17 April 2018 courtesy of corporate-wage-slave and craigdthomas. https://imagizer.imageshack.com/v2/6...922/OGpZ65.jpg https://imagizer.imageshack.com/v2/6...923/QXskUD.jpg Desserts Baked popcorn cheesecake With caramel sauce. Photo 6 April 2018 courtesy of corporate-wage-slave. https://imagizer.imageshack.com/v2/6...923/WD5I0q.jpg Cheese Plate - old selection, new selection from June Blackstick Blue - A blue veined cheese definitely not to be forgotten. It has a mild creamy, soft 'melt in the mouth' texture. Dorstone Ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone ash is a semi-soft cheese made from unpasteurised goat's milk using animal rennet. It has a crisp white colour that contrasts with the blueish grey colour of its edible rind resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky depending on its maturity and its flavour has a slight nuttiness on the rind. Snowdonia Red Storm - Smartly dressed in a vivid red wax, gloriously complex taste due to its 18-21 month maturation that provides the vintage credentials of quality, calcium crystals, a nutty texture and intensity of flavour finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester. Served with apple and Somerset cider brandy chutney and biscuits. Photo 17 November 2017 courtesy of corporate-wage-slave. http://imagizer.imageshack.us/v2/640...924/EmHypS.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From April 2018 Menu First Courses Persian chicken terrine With pickled carrot & black sesame salad. Photo 3 March 2018 courtesy of TravellerFrequently. https://imagizer.imageshack.com/v2/6...923/tUXvym.jpg Main Courses Roasted spiced cod Cauliflower puree, mango and chilli salsa. Photo 3 March 2018 courtesy of angeloedades. https://imagizer.imageshack.com/v2/6...922/GG852m.jpg Artichoke risotto With lemon oil. Photo 10 March 2018 courtesy of madfish. https://imagizer.imageshack.com/v2/6...924/8xh6MM.jpg Desserts Warm chocolate & hazlenut brioche bread and butter pudding With chocolate sauce. Photo 4 March 2018 courtesy of Airprox. https://imagizer.imageshack.com/v2/6...924/jjVpMa.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From March 2018 Menu First Courses Smoked buffalo mozzarella With textures of tomato. Photos 6 February 2018 courtesy of LurkerWilf and nufnuf77. https://imagizer.imageshack.com/v2/6...922/4xXHH4.jpg https://imagizer.imageshack.com/v2/6...922/ck8KFu.jpg Main Courses Wild boar tortellini Roasted fig and balsamic glaze. Photos 6 February 2018 courtesy of LurkerWilf and nufnuf77. https://imagizer.imageshack.com/v2/6...922/ssl9O6.jpg https://imagizer.imageshack.com/v2/6...923/m4TZBU.jpg West country ham hock salad With soft boiled free range egg. Photo 5 March 2018 courtesy of moeman982. https://imagizer.imageshack.com/v2/6...922/WtXqnC.jpg Desserts Pear tarte tatin With vanilla and caramel sauce. Photo 6 February 2018 courtesy of LurkerWilf. https://imagizer.imageshack.com/v2/6...924/bc3cmz.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From February 2018 Menu First Courses Pan seared scallop, black pudding and apple parfait With pea and sage pesto and crispy pancetta. Photo 14 January 2018 courtesy of Filthy Monkey. https://imagizer.imageshack.com/v2/6...923/4w42F3.jpg Main Courses Pan fried coley Basil crushed potato and chorizo peperonata. Photos 16 January 2018 courtesy of LurkerWilf and Fly2Where. https://imagizer.imageshack.com/v2/6...923/R1AzaU.jpg https://imagizer.imageshack.com/v2/6...923/2y9zZF.jpg Beetroot and goats cheese gnocchi Wilted spinach, white wine and wholegrain mustard sauce. Photo 8 January 2018 courtesy of leaveamessage. https://imagizer.imageshack.com/v2/6...924/OQ22JN.jpg Desserts Apple and cinnamon bread and butter pudding With caramelised apple balls and mascarpone cream. Photo 14 January. https://imagizer.imageshack.com/v2/6...923/SXjgUc.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From January 2018 Menu First Courses Wild mushroom and chesnut puree tart, truffle oil Photo 4 December 2017 courtesy of chris1979. http://imagizer.imageshack.us/v2/640...924/IqgFVU.jpg Main Courses British ox cheek bourguignon With potato puree and savoy cabbage. Photo 1 December 2017 courtesy of Filthy Monkey. http://imagizer.imageshack.us/v2/640...923/pgA1Gq.jpg Rose harissa roasted chanteray carrots Freekeh salad and orange yoghurt dressing. Photo 4 December 2017 courtesy of chris1979. http://imagizer.imageshack.us/v2/640...923/cyoDvK.jpg Desserts Almond and hazelnut millionaire shortbread With praline creme Anglaise and candied hazelnuts. Photo 3 December 2017 courtesy of TravellerFrequently. http://imagizer.imageshack.us/v2/640...924/FUBdPA.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From December 2017 Menu First Courses Capreolus smoked mutton Yorkshire Fettle, pomegranate and candied walnut. Photo 1 November 2017 courtesy of corporate-wage-slave. http://imagizer.imageshack.us/v2/640...923/t2l8jk.jpg Main Courses Pan fried seabass Cavolo nero, butternut squash, cranberry and chilli salsa. http://imagizer.imageshack.us/v2/640...923/dIQnDk.jpg Crispy oriental flavoured tofu Stir fried vegetables and Udon noodles with miso broth. Photo 1 November 2017 courtesy of corporate-wage-slave. http://imagizer.imageshack.us/v2/640...922/YljHRU.jpg Desserts Orange, almond and pistachio pudding With orange soup and mascarpone cream. Photo 1 November 2017 courtesy of corporate-wage-slave. http://imagizer.imageshack.us/v2/640...924/L4G0qF.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png |
https://lh3.googleusercontent.com/-w...252520logo.png https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From November 2018 Menu Salad of Yorkshire blue cheese, pecan nuts, glazed nectarine & endive Honey French dressing. Photo 24 October 2018 courtesy of aks120. Allergens: wheat gluten, tree nuts, egg, milk, mustard. Contains alcohol. May contain peanuts. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...924/it7dvH.jpg Chicken jalfrezi With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 7 October 2018 courtesy of BotB. Allergens: wheat gluten, soya, mustard. https://imagizer.imageshack.com/v2/6...922/Qf3nsS.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From October 2018 Menu Warm wrap with falafel, hummus & red cabbage slaw Tzatziki and Kettle Chips. Photo 7 September 2018 courtesy of Charlie26r. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...922/EKgK49.jpg Slow cooked Korean jackfruit, BBQ sauce, udon noodles Photo 6 September 2018 courtesy of chris1979. Suitable for vegans https://imagizer.imageshack.com/v2/6...922/vCKk19.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From September 2018 Menu Panzanella salad with heritage tomatoes, cucumber & sourdough croutons Caper dressing. Photo 7 September 2018 courtesy of Charlie26r. Suitable for vegans https://imagizer.imageshack.com/v2/6...924/vldUUw.jpg Pulled beef chilli nachos With grated cheese, sour cream, tomato salsa and guacamole. Photo 12 August 2018. https://imagizer.imageshack.com/v2/6...921/xTtDpA.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From August 2018 Menu Goats cheese rosemary focaccia Roasted peppers, basil pesto, kettle crisps. Photo 9 July 2018 courtesy of MarkedMan. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...922/hptEJN.jpg Mozzarella and basil arancini balls With chunky tomato sauce. Photo 9 July 2018 courtesy of MarkedMan. Suitable for vegetarians https://imagizer.imageshack.com/v2/6...924/1bLWfr.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From July 2018 Menu Salad of heritage tomato and shaved Florence fennel Chardonnay vinaigrette and toasted pine nuts. Photo 9 July 2018 courtesy of MarkedMan. Suitable for vegans https://imagizer.imageshack.com/v2/6...924/48KhWa.jpg Cape Malay chicken curry With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 8 June 2018. https://imagizer.imageshack.com/v2/6...922/TEDaUK.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From June 2018 Menu Atlantic cod fish finger sandwich Mushy peas, crunchy tartare sauce, soft brioche roll. Photos 5 May 2018 courtesy of TravellerFrequently. https://imagizer.imageshack.com/v2/6...923/t4EJeZ.jpg https://imagizer.imageshack.com/v2/6...923/HhBxMr.jpg Pea & mint tortellini With beurre blanc saurce. https://imagizer.imageshack.com/v2/6...923/AnhYQr.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From May 2018 Menu Beluga lentil salad Roasted red pepper, capers, mizuna and Ribblesdale goats' cheese. Photos 17 April 2018 courtesy of corporate-wage-slave and craigdthomas. https://imagizer.imageshack.com/v2/6...922/OGpZ65.jpg https://imagizer.imageshack.com/v2/6...923/QXskUD.jpg Chicken jalfrezi chicken curry With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 6 April 2018 courtesy of corporate-wage-slave. https://imagizer.imageshack.com/v2/6...924/8kdGyr.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From April 2018 Menu Springs hot smoked Scottish salmon Lemon cream cheese and watercress in multi-seed bagel. Photo 24 March 2018 courtesy of crazyarmadillo. https://imagizer.imageshack.com/v2/6...922/hQt0aO.jpg Artichoke risotto With lemon oil. Photo 10 March 2018 courtesy of madfish. https://imagizer.imageshack.com/v2/6...924/8xh6MM.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From March 2018 Menu West country ham hock caesar salad With soft boiled free range egg. Photo 5 March 2018 courtesy of moeman982. https://imagizer.imageshack.com/v2/6...922/WtXqnC.jpg Sri Lankan chicken curry With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 18 February 2018. https://imagizer.imageshack.com/v2/6...923/K1N5w8.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From February 2018 Menu Steamed bao buns Hoisin duck, cucumber, spring onion and Sriacha sauce served with Kettle Chips. Photo 16 January 2018 courtesy of corporate-wage-slave. https://imagizer.imageshack.com/v2/6...924/pMui4E.jpg Beetroot and goats cheese gnocchi Wilted spinach, white wine and wholegrain mustard sauce. Photo 8 January 2018 courtesy of leaveamessage. https://imagizer.imageshack.com/v2/6...924/OQ22JN.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From January 2018 Menu Rose harissa roasted chanteray carrots Freekeh salad and orange yoghurt dressing. Photo 4 December 2017 courtesy of chris1979. http://imagizer.imageshack.us/v2/640...923/cyoDvK.jpg Beef, coconut, cauliflower and potato curry With steamed rice and tomato, cucumber, red onion, coconut shavings and mustard seeds salad. Photo 18 December 2017 courtesy of corporate-wage-slave. http://imagizer.imageshack.us/v2/640...922/Wc4Owm.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png From December 2017 Menu Duo of sliders with kettle chips Pulled turkey with cranberry relish, barbeque pulled pork with pickled slaw. Photo 18 November 2017 courtesy of marshy11. http://imagizer.imageshack.us/v2/640...922/PghaDB.png Crispy oriental flavoured tofu Stir fried vegetables and Udon noodles with miso broth. Photo 1 November 2017 courtesy of corporate-wage-slave. http://imagizer.imageshack.us/v2/640...922/YljHRU.jpg https://lh3.googleusercontent.com/-W...00/KyhUvkX.png |
I'll update the photo guide later with the new menus - although I have no photos of the new dishes yet so if anyone has some please post them and I will add.
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The bar snacks menu (it can be found in the cocktail menu).
Bar Snacks Updated - August 2018 List can be found as part of the cocktail menu. Sweet and salted nuts selection A delicious mixture of sweet almonds and salted cashew nuts, lightly cooked and then coated in honey. Mini cheddar straws Made with all butter and the finest matured Cheddar cheese. The addition of smoked paprika gives a lovely savoury flavour. Kasha cashew mix Moroccan-style ras el hanout spice mix adds an aromatic sweetness to roasted cashews rolled in buckwheat kasha. Pitted Norcellara and Uslu olives Mix of bright green, creamy Sicilian Norcellara olives and fruity purple Uslu olives, from Turkey. Pitted zesty Maroc Preserved lemon and coriander seeds give a punchy tang to Spanish Gordal olives. Cornichons antipasto Finest grade cornichons, grown in Spain. Sitting somewhere between sweet or acidic, cornichons have a delicate flavour all their own. Red chilli peppers stuffed with feta and herbs Sweet red cherry peppers, stuffed with classic Greek cheeses feta and mizithra, and seasoned with herbs and chilli. Kettle Crisps These are not listed in the menu but they are available on request. The flavours available are mature cheddar & red onion, and lightly salted. Previous version from September 2017 can be found in post 319 |
Originally Posted by crazyanglaisy
(Post 29261149)
The return of the CCR scallops (or, rather, scallop!) Looking forward to trying this dish next week, no doubt with an egg benedict-practiced request for a double helping ^
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Surprised that CCR does not have soy sauce.
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Beetroot and goats cheese gnocchi
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The gnocchi were good. Not as good as the artichoke that I had last year.
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Originally Posted by Tobias-UK
(Post 29261239)
It is in the singular, but a much larger scallop than the previous offering .... and even nicer! |
Good to see I can get to try the ox cheek still.
The beetroot gnocchi above doesn't look to my taste but anything with black pudding works for me - might even try the scallop even though not something I've had more than twice in my life. Bao buns might be worth a try. The bread & butter pudding sounds nice. Do like this when in the HKG lounges. |
Thanks as ever to corporate-wage-slave and KARFA for all the information and keeping the thread updated.
No T5 / CCR visits this month (:() so I will not be able to enjoy the current delicacies or contribute to the thread. |
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