ARCHIPELAGO Restaurant - Group Menu I
Starters
| Yuletide Broth (v) | warm-spiced chestnut soup with exotic sambles | Caymen Islands | crocodile fillet seared in vine leaves with a plum dipping sauce |
| Gigolo’s Packet (v) | deep–fried, spiced beet ravioli with a pumpkin and winter herb sauce |
| Acapulco Reef | seafood wok-seared with chilli, lime and coriander seed and green apple tzadziki |
| Conquistador conejito | a muddle of rabbit, pickled walnut & green peppercorn with mole spread |
| Aegean Wrap (v) | manouri cheese savoury baclawa with rocket and walnut salad |
| Persian Drake | caramelised wild duck breast, pomegranate and pistachio nut salad |
Main Courses
| Caribbean Crop (v) | citrus scented vegetable, cashew and callaloo stir-fry with ginger & coriander rice |
| Arawaki Catch | blackened tilapia fillet with chunky strawberry and sweet & sour root veg salad |
| Hottentot's Crossing | seared zebra with a port & juniper sauce and sour green mango soba noodles |
| Saigon Seduction (v) | roast chicken breast with a Thai massaman peanut curry & toasted coconut rice |
| Berbere Banquet | spicy gnu stew with aromatic ethiopian cabbage & kubz | Hot Marsupial | zhug marinated kangaroo fillet with water spinach and choi |
| Natalian Nosh (v) | Durban "Bunny Chow" with Sri Lankan lentil & bean curry and a tomato chutney |
| Swamp Fever (v) | wok-seared frog's legs, cashew and callaloo with ginger & coriander rice |
Desserts
| Amazon Thaw | frozen berries with warm coconut vanilla sauce and a Brazilian passoquinha |
| Colombian Fix | serious therapy for the chocoholic |
| Baby Bee Brulee | orange blossom honey and stem ginger bruleé with lemon and lime tuille |
| Tropical Igloos | real fruit, herb and exotic liqueur ices |
| African Sunset | granadilla bavarois topped with 24 crt gold and champagne glaze |
Two courses - £32.50.
Three courses - £38.50.
(v) = vegetarian dish or vegetarian option available
Options
