A new menu is coming to Cooke’s Restaurant and Bar at Hotel Grand Windsor.
Jinu Abraham, Group Executive Chef at CPG Hotels, talked to Hotel Magazine about the new dishes and changes coming to the menu.
“In the small plates, we are adding a complete plant-based item of pressed root vegetables served with avocado puree and rice cracker. Smoked duck is another favourite, hot smoked with manuka chips, and served with pickled muscatels and walnuts.” Abraham said.
In the tapas section, Abraham is introducing lamb meatballs with cauliflower cream, served with salsa verde. Pork melt, “a delicious grilled sandwich manchego cheese” is also joining the tapas menu.
“For the main course, brined chicken is served with mushroom risotto, and beef eye fillet is served with salt roast carrot and chimichurri,”
The quintessential winter treat, plum frangipane, is topping off the menu in the dessert section.
Abraham said the new menu is focussing on flavours that fit the colder season. “This menu has winter flavours, think root vegetables, pumpkin, feijoa, apples, perennial herbs such as rosemary and thyme. Bolder flavours of duck, lamb and beef. Warm, buttery dessert of frangipane shares space with light flavours of elderflower & coconut espuma.”
The menu uses a shared style, where guests can taste and try many of the items on the menu. The smaller format of the menu makes it easy for guests to pick and graze. The restaurant offers vegan and vegetarian options, as well as gluten-free and low-carb alternatives.
“We have kept the favourites and have added interesting menu items.”