WITH a chill in the air and the nights drawing in, it can only mean one thing – winter is coming.
And that signals a return to hearty warming food.
At the Cosy Club restaurant in Worcester, they have launched a new autumn winter menu, which I was invited along to try.
I had the halloumi and hot honey with mizuna and pickled onion salad to start, and my partner had pulled beef and smoked bacon croquettes.
For my main I had chestnut mushroom, tomato and spinach curry with cumin rice and a fresh cucumber and tomato salad.
The curry was simply gorgeous, very flavourful and filling, and my partner really enjoyed the rib-eye steak.
The new menu includes incredible Malvani curries inspired by Cosy Club chef Mayank’s family recipe, passed down through the generations back home in Malvan – a coastal town in Maharashtra’s Konkan region in India.
Guests are able to choose from tender chargrilled chicken or deeply flavoured mushroom, cherry tomatoes, and spinach for a fresh and vibrant finish.
These new dishes are deeply aromatic and bursting with flavour in typical Malvani style – with a sauce of spice, tamarind and coconut which is rustic and full of texture – topped with sweet, smoky onion petals served with fluffy pilau rice and a cooling cucumber and mint raita, perfectly accompanied by our laffa bread.
Another highlight is the Pan-Fried Sea Bream with Coconut and Kaffir Lime Sauce, sure to be a real winner this season with seafood fans.
The delicate sea bream is served with a fresh lemongrass and kaffir lime sauce gently spiced with chilli and coconut for added depth and luxury.
An Autumn feast wouldn’t be complete without celebrating seasonal vegetables, and the Warm Salad of Harissa and Maple Roasted Carrots does just that…sweet smoky carrots paired with warm harissa, cooling cumin yoghurt and lemony bulgar wheat topped with spiced pumpkin dukkha for extra crunch and a flavourful hit.
Newcomers to the dessert stage are an indulgent Belgian Chocolate Delice of a chocolate truffle-topped brownie base with Valrhona cocoa and chocolate soil.
And for the traditionalists amongst us, an incredible Rhubarb and Bramley Apple Crumble finished with crunchy crumbly topping served with vanilla pod ice cream.
Overall this was a lovely meal out, the atmosphere was great and the food was even better.
