Viceroy

A La Carte Menu

  • To Begin
  • To Follow
  • To Finish
  • The Traditional

Scallop Tarang

Rye Bay hand dived scallops pan seared, served with caramelised ginger, apple purée and pine nut podi for a medley of sweet and spicy flavours. (N)

Kekda Avocado Panna Cottas

Crispy soft Shell Crab with Avocado Panna Cottas, toasted almonds, passion fruits and chilli sauce. (N) (D)

Salmon With Horseradish

Norwegian salmon from deeper and colder water. Tandoori style salmon gets an unusual twist with the addition of horseradish in the marinade, a very British combination. (D)

Chickpea Cakes With Quinoa Salad

These spiced chickpea cakes are inspired by falafel, made with roasted peanuts, sesame seeds, cumin seeds, and lemon juice. (N) (V) (D)

Onion Bhaji

This world famous Indian snack needs no introduction. Crisp onions lightly coated in gram flour, mixed with mashed banana and deep fried into a fluffy golden sphere. (D) (V)

Guinea Fowl

Dry- Spice- Crusted guinea fowl with yellow lentil sauce. Blackened by the grill, but juicy inside. (D)

Gunpowder Potatoes

The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. With or without chillies. Famous Indian street food. (D) (V)

Rack Of Lamb

Roasted rack of lamb with Saffron sauce, crushed garlic cloves, garam masala, cardamom, and lemon juice. (D)

Rose Petal Ratan

Malai tikka, jumbo prawn, and Sheek kebab. They lie overnight in a special marinade of lime juice and jaggery, warm dark spices. (D)

Honey Buttakh

Strips of Devonshire Creedy Carver duck, roasted in the tandoor, served with a drizzle of golden honey and roasted sesame seeds. A revelation.

Oyster Tellicherry Pepper

Tellicherry pepper and tamarind chutney
served with a crispy fried oyster pakora.

Broccoli Florets With Paneer

Char-grilled broccoli florets with cheddar cheese, stuffed baby pepper with cabbage, and tandoori paneer. The three different elements bring colour texture and create a great ‘wow’ factor.
So give it a go. (D) (V)

SEAFOOD & GAME

Spice Crusted Halibut

Large cut of halibut in a subtle yoghurty marinade served on a bed of green spiced sauce. Succulent and simple. (D)

Crab Imliwala

Crab simmered in a traditional Goa masala of onion, tamarind pulp, ground coriander, dried red chilli and curry leaves. Finished with coconut cream. Experience the intense sweet flavours of seafood with simple spicing. (D)

Goan Lobster

This is a traditional Goan spice blend of fresh coconut, red chilli, coriander seeds, and black peppercorns. The dish is given a modern British twist by poaching the lobster and then finishing it with melted butter. (D) (N)

Coconut Sea Bass

This is a South Indian dish from Kerala, combines fresh ingredients in a simple way. Fresh Sea Bass fillets cooked in coconut milk, garlic and chilli. Served immediately after, garnished with the reserved curry leaves and coriander (D) (N)

Kachi Mirch Ka Hiran

Venison with green chillies, mace, cinnamon, bay leaf, and yogurt mixed with toasted spices. Simple and full of flavour (D)

Duck Ka Salan

Breast of Devonshire Creedy Carver duck, cooked with peanuts, sesame and tamarind. This is a beautiful dish with fragrant spices, complex flavours and a nutty richness. (N)

Partridge Kari

Partridge cooked with potatoes, red dried chillies, garlic cloves, grated nutmeg and cardomom. Garnished with pink pickled onions

CHICKEN & LAMB

Sikandari Lamb Loin

Spiced lamb. The combination of braising and roasting makes the lamb really succulent and juicy. A traditional recipe of mango and onion sauce with Hyderabadi influence.

Chicken Ruby Murray

Breast of Cotswold chicken, coconut milk, bruised cloves, Cardamon pods, dried red chillies sautéed over medium heat until aromatic. Garnished with edible flowers and fried curry leaves.

Rajasthani Lal Maas

Slowly braised Wiltshire Downland’s lamb, prepared with red chilli paste and crushed spices and cilantro. The authentic dish is slightly hot. Served with spiced raita. (D)

Kali Mirch Ka Murgh

Breast of Cotswold white chicken slow cooked with garlic, ginger paste and black pepper, a favoured spice in Hyderabad. Garnished with ginger julienne and crushed peppercorns, lightly toasted.

Chicken Makhani

One of our chef's favourite. Tender chicken cooked in a tomato creamy sauce, and butter, infused with spicy flavours. (D) (N)

Salli Ka Gosht

This is a favourite Parsi dish for a long time. Wiltshire Downland’s Lamb braised in a spicy gravy of green chillies, red chillies, cumin, garlic and ginger, finished with golden straw potatoes.

White Chicken Curry

A mild chicken curry prepared with marinated Cotswold white chicken, yogurt, coconut milk, cashew nuts. The flavours are unbelievable. Strongly recommended. (D) (N)

Lamb Ghassi

Slowly cooked lamb curry with coconut in a richly sauce of red chillies, cumin seeds, white poppy seeds, and cinnamon. A traditional dish from Bangalore. (N)

Chicken Tikka Massala

The ultimate Anglo-indian dish. Breast of chicken, lightly spiced and freshly cooked in a mild creamy sauce. (D) (N)

Trio Of Chicken Tikka

Cotswold chicken breast pieces marinated and then roasted. Be spoiled for choice with herb infused, goats’s cheese, and spicy red pepper. Creating three different flavours on the palate (D)

Rajasthan Royal Mix Grill

The secret is fresh quality lamb rack, jumbo prawn, kebab, chicken tikka marinated and spiced in the morning and grilled to order. Served with
refreshing mint lassi (D)

BIRYANI

Slow-cooked, layered and aromatic, served with pomegranate raitha. The Biryani traces its origins to Iran — as does the old Bombay Café.

Chicken Berry Britannia

The Viceroy variation on the legendary Irani Café special, with cranberries.

Awadhi Lamb

The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style.

Vegetarian Menu

CHOCOMOSA

Golden Friday parcels of filo pastry stuffed with a chocolate and roast almond filling, served with Ferraro Rocher ice cream.

GAJAR WITH PISTACHIO KULFI

Finely grated carrots, cooked with milk and sugar on slow heat, served with pistachio ice cream.

ROCKSLIDE BROWNIE

A rich, but surprisingly light textured brownie topped with butter-luscious caramel, piled high with brownie cubes, toasted pecans and drizzled with chocolate ganache. Served with cookies and cream ice cream.

ICE CREAM SCOOPS

3 scoops mix and match from the following:

FERRARO ROCHER

Chocolate ice cream with chocolate ripple.

COOKIES AND CREAM

Rich and creamy vanilla ice cream with cookie pieces.

HONEYCOMB

Luxurious vanilla ice cream with chunks of honeycomb and rippled with honey sauce.

Sometimes nothing but some good tradional home cooking from my mother will do; here's a few of my current faves!

Chicken Jalfrezi

Hot and spicy dish with fresh green chillies, onions, peppers and tomatoes

Lamb Rogan

Cooked with fresh green herbs and spices and finished with a rich tomato sauce

King Prawn Sagwala

A traditional medium strength dish cooked with fresh spinach and green herbs

Chicken Bhuna

Cooked in rich aromatic herbs & spices with onion tomatoes and peppers

Dhall Gosht

Steamed lamb with turmeric, cinnamon and bay leaves, cooked with chanadhal infused with liquid seasoning (D)