ARCHIPELAGO Restaurant - Group Menu I
Starters
| Aztec Indigo(v) | truffle potato and mandioca soup with exotic sambles | Caymen Islands | crocodile fillet seared in vine leaves with a plum dipping sauce |
| Gigolo’s Packet (v) | deep–fried, spiced beetroot ravioli with a pumpkin and pine nut sauce |
| Osaka Pearls | Japanese unagi with horseradish cream and black vinegar pearls |
| Serengeti Strut | Nepalese spiced zebra roulade with mango & raspberry chutney |
| 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
| Chiang Mai Chow (v) | tofu and green bean red curry with ginger & coriander rice |
| Babylonian Catch | baked, zaatar tilapia fish with roasted sunchoke, samphire & pickled mushrooms |
| Pontiac Rodeo | Berbere spiced bison steak with casava chips and mushroom ketchup |
| De Gama Hen | peri-peri marinaded chicken breast with spicy tomato sauce and chorizo celariac |
| Havana Wat | springbok "Ropa Vieja" with injera pancakes and Ethiopian cabbage | 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 | rose water 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 |
| Bushman's Cavi-err |
Two courses - £32.50.
Three courses - £38.50.
(v) = vegetarian dish or vegetarian option available
Prices correct on Monday
Options
