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Best local Indian Restaurant in Essex 2014
One of the finest Indian restaurants in Essex Caraway Indian Brasserie, in Gants Hill, has won the prestigious Best Local Indian Restaurant Award in the Restaurant Guides

The Hart Brothers
The Hart Brothers, who have made Quo Vadis and Fino into such success stories

10% Discount with Privilege Card from 11am to 7.30pm
10% Discount with Privilege Card from 11am to 7.30pm
50% off the food bill Monday through to Saturday

In an age when Italian-style fast food means having a quick plate of pizza or pasta, Vapiano takes things one step further and makes things fun and well, practically interactive....

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Bloomsbury Street Bar & Restaurant

Bloomsbury Street Bar & Restaurant WC1B Modern European | West End & Mayfair

Main Menu

Celeriac soup with truffle oil (v) £5.50
Water melon gazpacho with Manchego crostini (v) £6.50
Duck liver and foie gras parfait with fig chutney £7.00
Ravioli of goat’s cheese with basil and tomato fondue (v) £7.00
Terrine of corn-fed chicken and foie gras £8.00
with roasted garlic and button onions in honey and lemon
Warm salad of English asparagus £8.00
and broad beans with a soft herb dressing (v)
Salad of smoked eel, orange and carrot £8.75
with beetroot jelly and horseradish cream
Fillet of brill with a smoked salmon and basil risotto £17.50
Breast of free range chicken with thyme and onion puree, £14.50
baby vegetables and morels
Char grilled rib eye steak with a black olive red onion rosti, port sauce £16.50
Roast butternut squash risotto with shaved parmesan (v) £14.50
Pan fried sea bass in puff pastry with cucumber spaghetti £15.50
with spinach and garlic cream
Char grilled scallops with cauliflower and asparagus puree £16.50
lobster oil and squid ink biscuit
Rack of spring lamb with lamb sweetbreads, £16.50
cumin, aubergine caviar and rosemary, pommes anna
Rhubarb stem ginger rice pudding with a jug of lime custard £6.50
Apple tart tatin with rosemary caramel sauce, Calvados ice cream £6.50
Warm dark chocolate tart with a cardamom £7.00
and coffee syrup, orange crème fraiche
White peach and vanilla shortbread with Amaretto crème brulee £6.50
Redmond Hayward, our celebrated Head Chef has been described in Egon Ronay’s restaurant guide as
a chef who’s “…cooking is laden with class, his creative ideas are always successful because he has an
unfailing sense of which flavours really work together and is not beguiled by imagination for it’s own sake.
A pity that more chefs do not follow the example of this fine culinary craftsman.”