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Customise Your Dish

The Cinnamon Club brings choice back to the table with the launch of our British beef bespoke menu.

From 14-26 April, and to coincide with British Beef Week the focus is on customisation – choose your cut of beef, how you would like it cooked, and decide on sauces and accompaniments, to create a really bespoke dining experience. All of our beef is sourced from the best farms in Cumbria, who offer their cows the highest quality of life. The meat is aged for a minimum of 28 days to enhance and develop the flavour, ensuring it tastes as good as it possibly could.

A wide range of fantastic cuts of Cumbrian Galloway beef – aged for a minimum of 28 days – from tongue to tail are on offer, all you have to do is choose how you want your dish cooked, the sauce and two sides. From the starters choose from stir-fried or grilled ox heart or ox tongue braised or as a salad. Mains include rump and topside, available curried, slow braised or as a seekh kebab, while the fillet and sirloin steaks come roasted, grilled or cooked in the tandoor oven. Each dish is served with saffron, sesame tamarind or rock moss and onion sauce and two accompaniments – pilau rice, masala mash, black lentils or stir-fried seasonal greens.

Suggested wine pairings for the menu include a 2011 Saint Chinian, Cuvee Tradition, Clos Bagatelle; 2012 Syrah, Brookfields Estate, Back Block, Hawkes Bay; and 2007 Domaine Mastrio, Cuvee Genereux, Cotes du Roussillon.


Available from 14th until 26th April
Mon-Sat Lunch 12pm until 2.45pm & Dinner 6pm until 10.45pm

So book a table and experience this fantastic menu at The Cinnamon Club – whichever way you choose


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