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