The Cinnamon Club
Menu with Prices in the UK

Traditional Anglo-Indian breakfast dish of flaked smoked haddock, spiced basmati rice, soft-boiled egg, curry leaves, and parsley.

Free-range eggs softly scrambled with green chilli, spring onion, coriander, and cumin, served with flaky layered paratha.

Warm freshly baked naan filled with smoky streaky bacon, Parsi-style spiced scrambled eggs, and tangy tamarind ketchup.

Sindhi-style spiced chana dal served with crisp cumin-flecked flatbread, tamarind glaze, and pickled red onions.

Chargrilled chicken breast marinated in pomegranate molasses, Kashmiri red chilli, and ginger, served with mint chutney.

House-pressed Indian cottage cheese marinated in mustard oil, turmeric, and carom seeds, blistered in the tandoor.

Sweet Alaskan king crab meat tossed in Mangalorean roasted red chilli, garlic, curry leaf, and clarified butter.

Pan-seared king scallops served over cauliflower purée with spiced ginger-turmeric dressing and crisp kale.

Mumbai street-style puffed rice, crisp lotus stem, pomegranate, sev, and sweet-sour tamarind and mint chutneys.

Hand-minced Romney Marsh lamb skewers spiced with royal cumin, mint, and green chilli, grilled over charcoal.

Creamy yoghurt, cardamom, and saffron-marinated chicken morsels roasted in the clay oven.

Prime lamb saddle smoked over whole cloves, served with corn and fenugreek sauce, rogan josh jus, and saffron potatoes.

Jumbo king prawns marinated in carom seeds, Kashmiri chilli, and yoghurt, chargrilled in the tandoor.

Line-caught Atlantic halibut seared crisp and served in a fragrant Kerala coconut, curry leaf, and tamarind sauce.

Spice-rubbed guinea fowl breast roasted on the bone with wild mushroom korma and winter greens.

Thick-cut British cauliflower roasted with smoked turmeric, served over spiced chickpea mash and herb oil.

Seared Scottish venison crusted with Tellicherry black pepper, served with pumpkin chutney and spiced game jus.

Tandoori chicken supreme simmered in a rich plum tomato, cultured butter, and fenugreek leaf makhani gravy.

Slow-braised lamb shoulder cooked with Kashmiri red chillies, fennel, ginger, and aromatic cardamom.

Bengal-style spiced king prawn bhuna served with fragrant lentil-and-rice khichuri, crisp shallots, and charred lime.

Tiger prawns simmered in toasted coriander, kokum, red chilli, and fresh coconut milk.

Crisp lotus root and paneer dumplings in a velvety spiced spinach and roasted garlic sauce.

Wild Himalayan morel mushrooms stuffed with spiced paneer and simmered in a delicate saffron cashew sauce.

Three-course seasonal menu featuring starter, main curry or tandoor dish with rice and naan, and dessert (Mon–Sat early/late).

Vivek Singh's flagship five-course culinary showcase including amuse-bouche, scallop, lamb saddle, and signature dessert.

Five-course plant-based tasting journey highlighting Bhel Puri, Cauliflower Steak, Lotus Kofta, and Coconut Payasam.

Three-course Saturday brunch celebration served with live jazz, featuring sharing starters, grill mains, and dessert.

Whole black urad lentils slow-simmered for 24 hours with ginger, tomato, cream, and butter.

Crisp baby okra pan-tossed with red onions, cumin seeds, and tangy dried mango powder.

Comforting yellow split lentils tempered with roasted garlic, cumin, and dried red chillies.

Aged long-grain basmati rice steamed with Kashmiri saffron threads, green cardamom, and bay leaf.

Fluffy steamed aged basmati rice.

Hand-stretched leavened flatbread baked in the tandoor and brushed with roasted garlic butter and fresh coriander.

Tandoor-baked naan stuffed with toasted coconut, almonds, sultanas, and green cardamom.

Crisp unleavened wholemeal flatbread baked crisp on the clay tandoor wall.

Cool whipped natural yoghurt folded with roasted cumin, fresh mint, cucumber, and ruby pomegranate.

Crisp black-pepper poppadoms served with house mango-ginger, tamarind-date, and coriander-mint chutneys.

House-cured hot Naga chilli and roasted garlic oil condiment.

Rich aromatic lamb and Kashmiri chilli sauce served warm on the side.

Steamed stem-ginger and fig sponge drenched in spiced jaggery toffee sauce, served with vanilla bean ice cream.

Silky vanilla custard infused with warm garam masala, caramelised to order and paired with pistachio biscotti.

Chilled South Indian coconut milk pudding scented with green cardamom and topped with mango sorbet.

Poached milk dumplings soaked in chilled saffron-cardamom cream, garnished with pistachios and dried rose petals.

Curated slate of British farmhouse cheeses served with spiced quince chutney, grapes, and cumin crackers.

Chilled Alphonso mango blended smooth with natural yoghurt and a pinch of ground green cardamom.

Zero-proof blend of Seedlip Spice 94, fresh passionfruit, lime juice, and ginger beer.

Sparkling fresh lime juice with mint, roasted cumin, and a touch of black salt.

Strong Assam black tea simmered with milk, crushed cardamom, ginger, cloves, and cinnamon bark.

Delicate floral single-estate Darjeeling tea brewed in a porcelain pot.

Chilled bottle of British still or sparkling natural mineral water.