Taste of Burns Supper
25th January 2015
A Burns supper is a celebration of the life and poetry of the poet Robert Burns, author of many Scots poems, sometimes also known as Robert Burns Day or Burns Night. Burns suppers are most common in Scotland and Northern Ireland but occur wherever there are Burns Clubs, Scottish Societies, expatriate Scots, or aficionados of Burns' poetry. To celebrate Robert Burns’s birthday on the 25th January we have created a tasting menu platter served with a flight of Scottish Whiskeys. The tasting menu will include Scotch broth, smoked Finnah haddock brandade, confit leeks and scoth potato pancakes, traditional Haggis served with neeps and taties and finished with Cranachan - toasted pinhead oats, Isla of Jura cream and fresh raspberries. £45 per person.
Add a Whiskey flight - 25ml serving of Islands "Isle of Jura" Whiskey, Islay "Bowmore" Whiskey and Blended "Compass Box Asyla" Whisky. £25 per person.
Cocktail of the Month
Detox Green Tea and Pineapple smootie. Talk about a big boost of antioxidants, and detoxing after a month long indulgence, this smootie can help you!! Sencha green and pineapple smoothie, the pineapple really lends a hand with additional vitamins and nutrients that are tough to find in other fruit choices, finished with a touch Litchi. You're left with a tropical-tasting blast of antioxidant that will be of great help to your body. £12.00.
Wine of the Month
Bouchard Finlayson Galpin Peak 2012, South Africa. Region: The Hemel-en-Aarde Valley (near Hermanus).
Grape: Pinot Noir 100%
ABV: 14.26 %
Bottle Size: 75 cl
Price per glass: £16.50 (175ml)
Price per bottle: £69.00
A bold wine with rich fruity expression, packed with a medley of dark berry and plum flavours . Open textured, velvety and appealing for covert enjoyment from a lingering and expressive finish. Will mature for many years to come. To be enjoyed particularly with, Duck Breast, Chopped Steak or Kobe Beef Fillet.
A Life in food
A winter warmer dish inspired from the world famous cookery book “A Life in food”. Bea Tollman shows us how to make the perfect “Duck Cottage Pie”. Succulent duck meat braised with carrots and celery until tender, baked with golden mash potato topping served with seasonal steamed vegetables. £24.50
The Art of Sabrage
Learn the art of Sabrage the technique for opening a Champagne bottle with a sabre, the Frence Army sword. The sabre is slid along the body of the bottle to break the entire neck away from the bottle, leaving only the base of the bottle open and ready to pour.
This technique became popular in France when the army of Napoleon visited many of the aristocratic domains. It was just after the French Revolution and the sabre was the weapon of choice of Napoleon's light cavalry (the Hussars). Napoleon's spectacular victories across all Europe gave them plenty of reason to celebrate. During these parties the cavalry would open the Champagne with their sabres. Napoleon is, known to have said, "Champagne! In victory one deserves it; in defeat one needs it”.
There are many stories about this tradition. One of the more spirited tales is that of Madame Clicquot, who had inherited her husband's small Champagne house at the age of 27. She used to entertain Napoleon's officers in her vineyard, and as they rode off in the early morning with their complimentary bottle of Champagne, they would open it with their sabre to impress the rich young widow.
We have taken such an old tradition and kept it alive, by been part of the Confrérie du Sabre d’Or, which have continued to trough the years to promote such eventful ritual.
The evening will include, demonstration on how to open a bottle of champagne with a sabre, opening your own bottle of champagne, certificate of such event and a 3 course meal from our a la carte menu.
Join us for a memorable dinner experience.
The Art of Sabrage, plus a 3 course meal £130 per person. For booking please call Fabrizio Russo at 020 7917 1011 or email at firstname.lastname@example.org
After a great show in London or after a fun filled day more often than not we find ourselves looking for a great London night spot..... then look no further than your own room!
At the Milestone we have prepared a feast fit for Royals, served in the beautiful and familiar surroundings of your own room. Dine by Candle light and sip champagne for a romantic ending to a great day with our chefs carefully prepared dishes such as salmon mousse and crudities served with anchovy puff pastry, marinated olives and freshly baked breads with assorted butters; followed by crispy skin baby chicken with sesame crust, smoked salmon platter, cold cuts and pickles and the perfect coleslaw, a creamy prawn and crayfish cocktail on a bed of crispy baby gem and a cheese plate with homemade chutney.
To end the feast, enjoy a refreshing plate of sliced exotic fruit and chocolate dipped strawberries, and of course Champagne. £95.00.
To make a booking for any of the above offers please call us on +44 20 7917 1000 or email email@example.com.