The Ambrette’s Dev Biswal to host dinner at
Thanet College’s Bay View Restaurant
Served with a banana and orange chutney
Delicate fillet of Sea Bass
Spice crusted with sesame seeds, black pepper and coriander seeds then pan grilled. This prime fish is caught in the English Channel and we aim to procure the plumpest fillets to ensure that the meat is full and chunky.
Aromatic soup of Lentil with mustard and coriander
Served with succulent lamb mince kebabs
Breast of British chicken
Char-grilled and served in an aromatic North Indian style sauce flavoured with nutmeg, cloves and fresh coriander. We have drawn inspiration from the imperial kitchens of the Mughal Empire. It is predominant in parts of North India and has been strongly influenced by Persian and Turkic cuisines.
Indian style cardamom and vanilla rice dessert with carpaccio of Gulab Jamun
and homemade coconut ice cream