Mains
If your meal does not look like the pictures below, please take a picture and email to: food@almarosehotels.com
Crisp skinned mackerel
With an Asian salad, yuzu mayonnaise, chilli flakes & pickled ginger
Top Tips:
- Cripsy vegetable shards mixed at the last minute with chilli, sesame & pickled ginger will give a much better, fresher flavour
- Yuzu mayo should be used sparingly as very sharp
Pairing: Sea salt new potatoes, perfect with a New Zealand Sauvignon Blanc!
Wild mushroom risotto
With grilled king mushroom and truffle oil (V)
Top Tips:
- Risotto should be finished with a little butter & be 'lost' in texture
- King mushroom to be chargrilled / scorched for a better flavour profile
Pairing: Perfect with our Pinot Noir or Chardonnay
Beer battered North sea haddock and chips
With minted peas, charred lemon and rough cut tartar.
Top Tips:
- Rough cut tartar has 'chunks' of gherkin & capers
- Fresh cut mint in the crushed peas is the perfect accompaniment for the crispy haddock
Pairing: Fish and Chips pairs perfectly with champagne, as well as Chenin Blanc and Doom Bar
Chicken Milanese
Breaded chicken breast, warm potato salad, pea shoots and parmesan cream.
Top Tips:
- Chicken should be cooked last minute to ensure it is crispy & hot
- A little olive oil as well as the cheese cream will make the dish
Pairing: Tendestem brocolli
Roast Duck Breast
Farro and kale salad with walnuts, cranberries, pistachio, almonds, olive oil and parsley dressing.
Top Tips:
- Duck breast should be rested for at least 10 mins so that it remains tender without any 'bleeding' on the plate
- Fresh pomegranate will add a fresh fruity tang to the dish
- Plenty of the dressing will make the dish very tasty & moist
Pairing: Perfect with Pinot Noir
Moroccan Vegetable Parcel
With char grilled vegetables and a sweet orange & herb dressing.
Top Tips:
- Parcel should be nice & crisp
- Vegetable should have both the cooking oil / juices as well as the dressing poured over
Pairing: Perfect with a glass of Grenache Rose
10oz Casterbridge Rib Eye
With rocket and watercress salad, sea salt baked mushroom, scorched vine tomatoes and chips
Top Tips:
- The 'beef glaze' will give the steak an enhanced beef / char flavour
- Slowley baking the mushrooms will leave them moist & tender
Serving: Always serve with a steak knife, advise guest the Casterbridge Ribeye is best served M/R
Pairing: Crispy onion rings and a grill sauce are great additions. Perfect with a cabernet Sauvignon to cut through the fattiness of a ribeye
8oz Striploin 50 Day Aged
Sirloin has an outstanding flavour and good marbling offering a leaner cut, best served MR
Top Tips:
- The 'beef glaze' will give the steak an enhanced beef / char flavour
- Slowley baking the mushrooms will leave them moist & tender
Serving: Always serve with a steak knife, advise guest the Striploin is best served M/R
Pairing: Crispy onion rings and a grill sauce are great additions. Perfect with a glass of Merlot which has a small proportion of Malbec and Cabernet grapes to stand up to the Sirloin.
Bavette
Best served M/R
Top Tips:
- Best served MR as the cut can become tougher when cooked further
- The toppings really make this dish with extra flavour & texture
- Steak should be carved 'against the grain' to ensure the meat is tender
Pairing: Crispy onion rings and a grill sauce are great additions. Perfect with a glass of Cabernet Sauvignon
Moving Mountains Vegan Classic
Plant based burger with vegan mature cheese, crispy onion, pickles and peppers
Vegan
Top Tips:
- Lots of crispy onions add to the flavour & texture profile of this dish
- Burger bun should be toasted & scorched
- Burger should be moist with cheese fully melted on top
Service: Serve with a steak knife and ask guests for sauces. Onion rings are a great addition
Pairing: Perfect with a glass of Pinot Noir
Classic Burger
Beef burger, dry cured bacon, Monterey jack, bread and butter pickle, beef tomato and gem lettuce.
Top Tips:
- Burger bun should be toasted & scorched
- Burger should be moist with cheese fully melted on top
Service: Serve with a steak knife and ask guests for sauces
Pairing: Perfect with a IPA beer or glass of Malbec! Onion rings are a great addition
10oz Pork T-Bone
Top Tips:
- Care is needed not to over cook this T-Bone as the lean meat has a tendancy to dry
- Fat should be crispy
Service: Serve with a steak knife and ask guests for sauces
Pairing: Pair with a light Rose or a light lager
Cajun Rubbed Butterfly Chicken
Top Tips:
- Brushing a little of the dressing over the chicken whilst resting will give the meat a better flavour profile
- When serving,smother the char-grilled chicken with the dressing
Service: Ask guests for additional sauces
Pairing: Chopped salad is a great up-sell for this dish