Phyllis Court Members can now enjoy all day dining at the Club with an extensive menu to suit all times of day, dietary needs and occasions.
Whether diners fancy breakfast, brunch, lunch, afternoon tea or dinner, the Orangery will be open 10 ‘till 10, Monday to Saturday. Sunday opening hours are extended too, so that delicious roasts can be enjoyed between 12 – 5pm.
Executive Chef Carl Jackman said. “Dining habits are changing, and people no longer just want lunch and dinner. The move to All-Day Dining will offer members the flexibility to dine when they fancy in a relaxed environment with a delicious menu.”
We were delighted to be invited to sample some of the dishes on the new menu at lunchtime.
For starters my dining partner (a vegetarian) and I chose the Foie gras and chicken liver parfait served with apple and watercress salad and rye toast and the Tomato, basil & goats cheese Bruschetta. The Foie gras and chicken live parfait was sublimely smooth, rich in flavour and the apple and watercress salad complemented it perfectly. More of the delicious rye toast would be my only suggestion to improve this. The Bruschetta was fresh, light with quality tasting ingredients – the tomatoes were particularly flavoursome.
Thai green vegetable curry and King prawn chilli linguine were our main course choices. Both dishes we commented were just the right size as many nowadays are huge and overwhelming and the balance of spice in both dishes was just right. The vegetables in the curry were again fresh and cooked just to the correct firmness and the prawns had good flavour and were plentiful.
Always one for puddings, my choice was the divine Baked chocolate and orange cheesecake with a white chocolate sauce which had a light filling with a perfectly crispy base. My partner chose the Lemon meringue pie which she described as “the meringue was soft light and airy with the tartness of the lemon filling spot on and the raspberry coulis was an excellent complement.”
The Brunch selection includes Eggs Benedict with Wiltshire ham and Eggs Royale with Scottish smoked salmon. As well as the vast array of starters, main courses and puddings with a good range of vegetarian options there are salads, sharing platters, soup, sandwiches and toasted paninis on the new menu.
If you would like to find out more about membership, please contact Membership Manager, Jez Scholfield on firstname.lastname@example.org or 01491 570 510.