The Club Dining Room New Menu

By Paul Mattocks Executive Chef

After a very busy festive season where we served over 3,000 festive dinners, the Club Dining Room is back open in February. The menu this year has taken inspiration from seasonal produce and our diverse kitchen team to bring members modern European food with Asian influences.  

Last year we introduced a roof garden that was an amazing success and has instantly become an important asset to the kitchen team. Building on this and the clubs drive towards a more sustainable business we are going to continue to serve firm favourites such as Scallops and beef dishes with some subtle flavour profiles.

We are lucky enough to have a stable team in the kitchen with some of the team being with the club for over 10 years. As part of the chefs' development, they work as part of a small team in Club Dining where the food is a little more refined than the Grill and are able to contribute ideas towards the menu.  Along with the Head Chef Anil, we have a strong Asian influence within the kitchen team in the Club Dining team at present. As the Grill steers more towards British menu favourites such as fish and chips the team and I think we have come up with a menu in Club Dining this year that will appeal to the members and their guests while alongside the Clubs new Food & Beverage Manager Kenny Mcbean will hopefully build on the Clubs' reputation of 1st class service and food.

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