Spiced peanuts with Goan Zing.
Sourdough bread with organic Portuguese olive oil from Quinta de Matanca
Spiced house marinated olives.
From our partners olive groves in the Douro ,tapenade with batons of garlic infused toast.
A combination board of Charcuterie and Cheeses fromthe Iberian Peninsula, served with sourdough bread, Mr Todiwala's fruit chutney, spiced nuts and Douro Olive oil.
Samosa filled with Indian whey cheese marinated in Goan green masala, chargrilled and crushed with potato. (2 pcs)
Diced mushrooms sautéed with spring onion, lightly spiced & creamed, filled in pastry and crumb-fried. (2 pcs)
English heritage potatoes steamed and part baked in olive oil. Served with a mixed herb and chilli dressing.
Soft cooked lightly spiced arborio rice with vegetables, mushrooms & chickpeas.
Salad of mushrooms & artichokes in an olive oil & garlic based marinade, with a touch of chilli.
Spiced Chicken tikka filled in a flaky pastry & baked. (Per piece)
Pork sausages grilled to perfection and served with slaw and chilli garlic mayonnaise
Beef and choriço balls simmered in a tomato sauce with garlic and paprika, seasoned with parsley and fresh coriander. Served with steamed rice.
Skin-on roasted chicken thighs cured & marinated in a fiery hot Goan peri-peri masala. (The curing renders the meat pink like ham but is fully cooked). Served with spiced rice and roasted aubergine.
Chicken simmered in a Goan style mild white curry made with pureed cashew nuts.
Classic Goan style vindaloo of pork finished with steamed clams, fried potato cubes.The vindaloo traditionally being pickled pork, is nota barometric term for chilli levels. As a patron of the society, we use only organic British Lop.Served with steamed rice.
The most unique beef curry in the world with over twenty-one ingredients. Nutty and aromatic but hot and spicy.
Salted & spiced cod fritters. (2 pcs)
Prawns in a creamy sauce with green chilli, spring onion & cumin, stuffed in a pastry and crumb-fried. (2 pcs)
Goan style lightly spiced seafood rice with squid ink, blended with Goan coconut curry and sprinkled with dried Suffolk brown shrimp dust.
Fillet of Salmon wrapped in a banana leaf with a green coconut Chutney
Spiced chopped prawn dumplings simmered in a classic Goan coconut curry.
Plain boiled rice
Crunchy cabbage and vegetables served with a silky mayonnaise.
3 types of Portuguese cheese accompanied with 3 glass of port.The Ruby, Reserva & White port.
This is the most popular of all Portuguese desserts or tea time accompaniment, is the baked egg custard tart. Served sprinkled with cinnamon flavoured sugar, and served with Madagascan vanilla ice cream.
Caramel custard flavoured with crushed cardamom.
Roasted white chocolate and Hazelnut Tart.
A time consuming very painstakingly made multi layered Goan Portuguese style baked coconut pancake served warm with coconut & lime sorbet.
Salted caramel ice cream made with a dark caramel base, like eating gold, but softer.
A creamy gelato infused with Madagascan bourbon vanilla pods for 24 hours.Stupidly tasty.
The variety is named after Afonso de Albuquerque, a Portuguese general and military expert who helped establish Portuguese colonies in India including Goa, velvety and refreshing.
A rich creamy sorbet made with 70% coconut milk and finished with a twist of lime.
Choices of Madagascan Vanilla, Lime and Coconut or Alphonso Mango Sorbet,and Sea Salted Caramel.