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As the months get colder and as the favourite time of year approaches, our team of chefs have been working tirelessly to bring you a winter warming menu. Matching flavours to the culmination of a dish is a priority here at Langleys restaurant. In its brasserie style cuisine, a host of starters await to tantalise your taste buds. 


A winter’s menu wouldn’t commence unless it started with a soup to warm you up to the courses that follow. Our starters have been carefully selected by Chef Mandar. With a taste for citrusy fruit and emulsions, here are some of those winter fusions:


  • Goat cheese pannacotta with a beetroot crisp, pearl onion and frisée salad tricked witha  blasamic glaze, or


  • Grass fed Oxtail ravioli sautéed cabbage, roasted garlic foam and forestière sauce


And how about a lemon butter emulsion? Emulsions for their milky textures work so well with fish and seafood. Try the roasted Plaice and smoked Salmon fish cake accompanied by a rocket salad capers and a lemon butter emulsion.


The Nicoise salad with seared tuna seems to be a house popular salad to order for most regulars and therefore gets to be on our winter menu.



A sophisticated brasserie dish that is uniquely devised by our chef is the braised pork and green pistachio terrine. Imagine a crumble of chorizo compote nestling on the top of the terrine dressed with fresh salad leaves and melba toast. 


And for the mains, brace yourselves for a hearty partridge, a lamb shank with rosemary jus, the Gressingham duck confit or the pan fried stone bass. Or perhaps a slow cooked pork belly awaits a more traditional palette to accompany a bubble and squeak, winter greens cherry apples and red wine jus.



For the winter vegetarian, we have a roasted portobello mushroom and sweet potato Wellington with buttered kale and a full bodied shiraz glaze. Or perhaps a dish of Gnocchi (roasted) with Roquefort, garlic and peppercorn butter, wild mushrooms and rocket salad.


One of the more awaited treats of the season are the desserts. Mingling sweet tastes together, we have a rhubarb creme brulées, sticky toffee puddings and more. 



Hopefully, we’ve put you in a mood of feasts and happy gatherings!








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