Malmaison launches new summer menu


19 July 2012

Malmaison, the luxury boutique hotel brand in the UK, has announced the
launch of a new Summer Menu at its brassieres.

The menus have been created by Head Chef John Woodward and his team, who
have added some seasonal delights and exciting new dishes, including a
seared yellow fin tuna salad nicoise, Greek salad with grilled halloumi and
watermelon and, in the mains, guests can enjoy Cajun swordfish, delectable
grilled polenta and more.

In addition to the new dishes, the Malmaison hotel restaurants still include
Malmaison's heartily portioned favourite Mal dishes, including the Mal's
prawn cocktail, 'from the shore' smoked salmon blini, crème fraiche and
caviar, the legendary Mal Burger and the delicious Cornish Crab fritters
with avocado, as well as six different choices from the grill. In keeping
with the overall quality of the menu, all of the beef on offer is naturally
reared, grass-fed and dry aged on the bone for a minimum of twenty eight
days.

The new dessert menu includes a fresh summer berry pavlova, raspberry
'Charlotte Royale', an array of delicious ice cream sundaes and an artisan
cheese slate with crackers and chutney. An iced fresh fruit plate is also
available for those looking for something a bit lighter.

Guests at the brasseries can choose from a range of liqueurs and rich ports
to enjoy with their desserts. Also paired well with dessert is the Irish
coffee, the French coffee and the Espresso Martini.

The new Summer Cocktail Menu offers fresh and summery treats, including a
'Brazilian Apple Blossom' , 'Coconut & Passion fruit Batidas', 'The Bees
Knees' and the 'Rising Sun', made with Plata Tequila, Midori Lime, Tabasco
and Sauvignon Blanc.

About Malmaison:
Malmaison offers twelve boutique hotels in the UK, all featuring super
slinky rooms and suites, with super-fast broadband. Guests can enjoy
visiting the high-octane bars - including bars in Oxford - stocked with
cocktails and bubbly within the hotels and can dine on the best local
produce in restaurants in Leeds, restaurants in Manchester and across the
UK,

For further assistance with pictures or to arrange a visit to try the new
menu please contact:
Diana Massey
The Massey Partnership Ltd
4 Wimpole Street
London
W1G 9SH
020 7637 3220

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more