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Gulai Kepala Ikan
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Fruity Chicken Curry & Coconut Basmati Rice
Serve with lobster instead of chicken for a more premium menu option.
Chicken Satay
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Spicy Pilaf
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
Spicy Wholegrain Veg Pilau
Butternut Squash Curry
A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
Beef Rendang
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
Brown and White Rice
Asian Sweet Potato Curry
Take your pupils on a journey of discovery with this vibrant Asian Sweet Potato Curry.
Royal Garden Chicken Biryani
A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.
Lapis Cake
Lapis layer cake and creamy brown rice pudding served with seeded tuile, rice pudding foam and toasted ground Tilda brown rice ice cream.
