Bistro Live September to November 2025 Menu
Find out what we have on the September to November Menu, available 29th August to 9th November
Starters
Leek & Potato Soup
A smooth creamy soup with leeks, onions, garlic and potatoes, cooked gently in vegetable stock. Topped with shredded fried leeks, crispy parmentier potatoes and served with warm crusty bread
Brie and Bacon Croquettes
Soft gooey Brie cheese and spring onions bound with fluffy mash potato, deep fried until golden and crisp. Served with a smoky bacon shard and light three-cheese sauce
Boozy Fruit Salad
A medley of fanned melon and summer berries drizzled with a sweet cranberry and peach schnapps syrup. Crowned with zingy raspberry sorbet and fresh mint leaves
Cottage Pie Tartlet
Flaky homemade shortcrust pastry, filled with slow cooked mince beef, onions, peas and carrots. Topped with creamy mashed potato, lashings of rich red wine gravy and seasoned parsnip crisps
Mini Fish & Chips
Mini fish in golden beer batter served with double-cooked chunky chips, fresh mushy peas and tomato ketchup
Main Courses
Prosciutto, Mushroom & Butternut Squash Risotto
Luxurious Italian arborio rice and butternut squash, simmered gently in a white wine and mushroom- infused stock with pan-seared mushrooms. Topped with prosciutto crumb, fresh pea shoots and a drizzle of herb oil
Sticky Buffalo Chicken
Fried breaded chicken breast goujons, coated in a sweet and spicy buffalo style sauce. Served with a fragrant Asian rainbow 'slaw and seasoned potato wedges
The Fish Dish
A majestic tower of Alaskan pollock, salmon, and smoked haddock, combined with a velvety béchamel style sauce and golden gratinated mashed potato. Accompanied by a luxurious creamy spinach and watercress sauce and steamed vegetables
Bang Bang Cauliflower
Chunky cauliflower florets, baked in a crispy coating and tossed in our signature spicy sriracha glaze. Accompanied by a vibrant Asian 'slaw and seasoned potato wedges
Lamb Samosa
Hand-crafted giant samosa, brimming with minced lamb, sweet potato, spinach, lentils, and peas in a tangy tikka sauce. Paired with a chunky tomato, cauliflower, chickpea and potato curry-style sauce with dressed rocket
Desserts
Lemon & Blueberry Crumble
Light and fluffy lemon sponge drizzled with a blueberry compote, served with a zesty lemon coulis and Chantilly cream
OR
Lotus Biscoff Cheesecake
Vanilla infused cheesecake topped with a rich Biscoff caramel, finished with a Biscoff crumb and a shard of dark chocolate.
We are happy to cater for your dietary requirements!
Please speak to one of our party planners and they will adapt the menu to suit you.