It’s Game On at The Cinnamon Club.
Kick off the shooting season on the Glorious Twelfth (12th August) in the best way possible at The Cinnamon Club. Celebrate the first shot of the season by tucking into the unique Shikaar breakfast, a curried game mince (of grouse and venison) with a fried egg and cumin pao – Bombay spiced vegetables (£10).
If game for breakfast is a little too wild, why not head down to The Cinnamon Club for the ‘Game On’ tasting menu running from 18th September until 16th October (£70 per person or £120 with paired wines). Executive Chef Vivek Singh and Head Chef Rakesh Ravindran Nair’s dishes draw inspiration from India’s centuries-old hunting traditions and reclaim its culinary techniques for a new generation – techniques which might otherwise have been lost forever, following the hunting ban in India more than five decades ago.
Dishes include char-grilled breast of red legged partridge; clove smoked Scottish grouse breast with wild mushroom pickle and tandoori venison loin with black stone flower, accompanied by curried game mince with game chips, black lentils and pilau rice.
Marrying the flavours of the subcontinent with resolutely British game, celebrate the glorious start of the shooting season with The Cinnamon Club.