Gilpin Spice Sample Menu
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Gilpin Spice Sample Menu Flat breads From the wood fired oven Barbary duck flatbread £9 Chilli maple glazed barbary duck, mozzarella, asian spiced barbecue sauce Chilli paneer flatbread £7 v Chilli paneer, mozzarella, tomato sauce Chicken tikka flatbread £9 Chicken, mozzarella, ginger, garlic, saffron, salt, lemon juice, yoghurt, cardamom and chilli Plain flatbread £5 v | df Served with Spicy tomato chutney Fresh tomatoes, fennel seeds, black onion seeds, mustard, cumin vinegar, sugar Chilli jam Straight from the borders of malaysia and thailand, chilli jam is piquant and spicy with subtle hints of lime leaves - full of umami Tamarind chutney Ripe tamarind mixed with jaggery, cumin seeds, coriander seeds and red chilli powder make an irresistible sweet and sour chutney Smaller sharing plates Yam som-or £6 v | gf | df Pink grapefruits segments and baby gem lettuce tossed in lemongrass and palm sugar dressing Chilli fried paneer £8 v Stir fried marinated chunks of indian pressed cottage cheese with vegetables flavoured with green chilli, soya sauce,ginger and garlic Ragda puri £8 v Crispy puff shells with a spiced chick pea salad. ‘ragda’ (literally translated as ‘mash’), is a common preparation in mumbai where street food from all corners of india flourishes. Flavouring the coarsely mashed chickpeas with onions, tamarind and mint waters and chaat masala gives a unique umami flavour, which when eaten with crispy puris is a mouthwatering combination Thai style octopus £15 gf | df Octopus with ginger and garlic, fresh chilli, white soy, tamarind,coriander and a saffron mayonnaise Bay of bengal tiger prawns & mussels £9 gf | df Prawns and mussels stir fried over a high heat then finished in a thai style coconutty red curry sauce Salmon kinilaw £12 gf | df Filipino cured salmon with pickled root vegetables, spring onions, toasted peanuts. Filipino food is not so well known but is diverse, very vibrant and full of flavour. Here we use their traditional kinilaw salad recipe with our own twist on the british root vegetables, creating a filipino style ceviche with flavours of garlic and coconut Japanese yuzu £9 df Green pepper and yuzu marinated chicken, fried in squid ink batter, served with homemade chilli jam and gilpin slaw Larger sharing plates The famous ‘laksa’ £12 v A jumble of spices, roots and herbs typical of Thai or Malaysian cooking. Finished with noodles, boiled egg, toasted peanuts, bean sprouts. Or with your choice of Chilli maple glazed barbury duck breast £16 Soya stir-fry bay of Bengal tiger prawns £17 13 spice mixed vegetable curry £12 gf Slow cooked mixed summer vegetables, lightly mashed and flavoured with a unique mixture of 13 spices Marinated fish of the day £17.50 gf | df With a kaffir lime and lemongrass rub, finished on an iron skillet in a very hot wood-fired oven – perfect for flaking the meat off with chopsticks Delhi style chicken tikka in makhani gravy £15 gf Marinated chicken breast cooked over charcoal sitting on top of a buttery tomato sauce enhanced with garam masala, ginger and onion. Burst of pomegranate seed and fresh coriander Saddleback pork belly £14 gf | df With a dried oregano, our own blend of chinese five spice and dark brown sugar rub. Cooked slowly for 12 hours in the wood oven,finished on the rotisserie. Served with a honeyed pork jus Salt aged smoked lamb kheema £15 gf | df Indian style cooking of lamb mince with peas, black and green cardamom, cloves, black pepper corns smoked lightly with live charcoal Soups Tomato che saar £5 v | df Wood roast tomatoes tempered with cumin,and sour harmony then added with coconut milk for a smooth velvety texture, served with croutons,fried onions, coriander leaves ‘Tamanegi soupe’ £6 v | df The japanese excel in making nutritious clear soups which are full of flavour; soothing the body and setting the scene for the mains to come Onions are naturally sweeter, and mushrooms from the woods in cumbria are abundant at this time of the year Chinese sweetcorn soup £6 gf | df Simple yet flavour full, and one of the healthiest and easiest soups to prepare – the trick is in the potent chicken and vegetable stock, which is full of aromatic goodness Accompaniments Gilpin spice slaw £3 v | gf | df With lemon and lime dressing Seasonal vegetables £4 v | df Seasonal vegetables stir fried with soya, ginger and sesame seeds Rice £4 v | gf | df Cumin basmati rice Noodles £4 v | df Wok fried egg noodles in garlic oil Sweet treats Alphonso mango, cardamom kulfi £7 v | gf Our take on traditional indian style ice cream topped with candied nuts Pineapple with chilli, tapioca pudding £7 v | gf Compressed sliced pineapple with red chilli, tapioca pudding,passion fruit syrup, puffed rice, coconut sorbet Bruce’s strawberries, coconut ‘burfi’ £8 v | gf Glazed scottish strawberries, coconut fudge, basil meringue,black pepper and yoghurt sorbet, strawberry soup Sorbets £6 Black pepper and yoghurt sorbet v Coconut sorbet v Strawberry and thai basil sorbet Snacks Savoury puffed rice salad (bhel) £6 v | df A mixture of puffed rice and savoury bombay mix, onions, cumin, coriander leaves, tomato, mint chutney and tamarind water Pani puri £6 v Golf ball size puff balls, crushed and filled with chickpea curry,tamarind and mint chutney, savoury noodles, chopped onions,chaat masala A study in satay £8 for all 3 Delicious skewers served with our own peanut sauce, sweet and sour cucumber and chilli salad choose your favourite or have all three as a tasting Satay ayam – chicken satay £5 gf | df Satay daging –beef satay £5 gf | df Satay udang – prawn satay £6 gf | df Tasting menu Smaller sharing plates Savoury puffed rice salad (bhel) v | df A mixture of puffed rice and savoury bombay mix, onions, cumin, coriander leaves, tomato, mint Chutney and tamarind water ‘Tamanegi soupe’ v | df Clear japanese caramelised onion soup, wild mushrooms, cabbage fritter. The japanese excel in making nutritious clear soups which are full of flavour; soothing the body and setting the scene for the Mains to come. Onions are naturally sweeter, and mushrooms from the woods in cumbria are abundant at this time of the year ‘Salmon kinilaw’ gf | df Filipino cured salmon with pickled root vegetables, spring onions, toasted peanuts. Filipino food is not so well known but is diverse, very vibrant and full of flavour. Here we use their traditional kinilaw salad recipe with our own twist on the british root vegetables, creating a filipino style ceviche with flavours of garlic and coconut Larger sharing plates Delhi style chicken tikka in makhani gravy gf Marinated chicken breast cooked over charcoal sitting on top of a buttery tomato sauce enhanced with garam masala, ginger and onion. Burst of pomegranate seeds and coriander fresh to finish Wood roast marinated sea bream gf | df Semolina crusted marinated fillet of sea bream roasted over a banana leaf in the wood oven and served with thai green curry and coconut sauce 13 spice mixed vegetable curry v Slow cooked mixed summer vegetables, lightly mashed and flavoured with a unique mixture of 13 spices Served with Cumin basmati rice v | gf | df Or wok fried egg noodles in garlic oil v | df Or stir-fry vegetables v A sweet treat Bruce’s scottish strawberries, coconut ‘burfi’ v Glazed strawberries, coconut fudge, basil meringue,black pepper and yoghurt, strawberry soup £38 per person Vegetarian tasting menu Smaller sharing plates Savoury puffed rice salad (bhel) v | df A mixture of puffed rice and savoury Bombay mix, onions, cumin, coriander leaves, tomato, mint chutney and tamarind water ‘Tamanegi soupe’ v | df Clear Japanese caramelised onion soup, wild mushrooms, cabbage fritter. The Japanese excel in making nutritious clear soups which are full of flavour; soothing the body and setting the scene for the mains to come. Onions are naturally sweeter, and mushrooms from the woods in Cumbria are abundant at this time of the year ‘cauliflower kinilaw’ v | df Cauliflower tempura with pickled root vegetables, spring onions, toasted peanuts. Filipino food is not so well known but is diverse, very vibrant and full of flavour. Here we use their traditional Kinilaw salad recipe with our own twist on the British root vegetables, creating a Filipino style flavours of garlic and coconut and a Japanese tempura of cauliflower Larger sharing plates Chilli fried paneer v Stir fried marinated chunks of indian pressed cottage cheese with vegetables flavoured with green chilli, soya sauce, ginger and garlic Ragda puri v Crispy puff shells with a spiced chick pea salad. Flavouring the coarsely mashed chickpeas with onions, tamarind and mint waters and chaat masala gives a unique umami flavour,Which when eaten with crispy puris is a mouthwatering combination ‘13 spice’ mixed vegetable curry v Slow cooked mixed summer vegetables, lightly mashed and flavoured with a unique mixture of 13 spices Served with Cumin basmati rice v | gf | df Or wok fried egg noodles in garlic oil v | df Or stir-fry vegetables v A sweet treat Bruce’s scottish strawberries, coconut ‘burfi’ v Glazed scottish strawberries, coconut fudge, basil meringue,black pepper and yoghurt, strawberry soup £38 per person v - vegetarian, gf - gluten free, df - dairy free .