October at Charlotte’s W5

October 4, 2017 | Charlotte's W5

As well as whole and half lobster, we’ve got tons of other fabulous new dishes this month, so whether you’re popping in for a light snack, a healthy superfood salad or planning to come in for dinner & something a bit more substantial, check them all out here.

New Starters…

Red Onion Tart . Cornish Brie . Chicory . Grape Vinaigrette

This vegetarian stunner sees sweet caramelised red onions topped with melting Cornish brie contrasted by bitter red chicory leaves, chopped fresh herbs and a tangy Verjus grape vinaigrette.

Heritage Beetroot . Goat’s Curd . Hazelnut . Watercress

A wonderfully colourful plate of Golden, Candy and Ruby beetroots are marinated in a delicately seasoned apple dressing and served with creamy goat’s curd, crunchy hazelnuts and a little bitter watercress to offset the sweetness.

Rare-Breed Pork Sausage Roll . Piccalilli . Bitter Leaves

Flavoursome British pork from local butchers Hook & Cleaver is mixed with sage and apricots, black pudding and pork liver & kidney to create a truly indulgent and intense meaty flavour. Served simply with some freshly made piccalilli and bitter leaves, it’s a cracking starter or an irresistibly scrummy snack if you’re just feeling peckish.

New Mains…

Slow Roasted Pork Belly . Pickled Plums . Gem Lettuce

Middle White pork belly is slow roasted and served with late season British plums pickled in port, red wine and cloves to create a delicious Chinese-style mulled flavour. Charred braised gem lettuce adds a smoky taste and is finished off with butter and chicken stock to create a succulent yet fresh accompaniment.

Cornish Pollock . Celery . Mussel Salsa

A beautiful & tasty dish, fresh Cornish Pollock is simply roasted with braised celery stalks, leaves and thyme and is served with a mussel salsa combining shallots, dill, chervil, chives and lemon for freshness.

New Grills…

1/2 or Whole Lobster . Garlic & Herb Butter

You’ve been asking for it and we’ve been wanting to put it on the menu for a while… so now, for the first time at W5, come and crack into our half or whole lobster. Classically grilled with garlic & herb butter and served with a fresh leaf salad, we know you’re going to love it.

Whole Plaice . Caper & Brown Butter Sauce

Another delight! Whole grilled Cornish plaice is served on bone with a classic caper butter sauce and fresh lemon. At around ½ a kilo per fish, we’re thinking we might need bigger plates!

‘Superfood Salad’ . Broccoli . Spinach . Pomegranate . Chia Seeds

Keep the winter bugs away and your body in the peak of health – or at least try! Our new salad has a trio of super-ingredients: spinach, broccoli & pomegranate as well as energy-boosting Chia seeds. And of course, for heartier appetites you can always add-on extra avocado and/or chicken.

New Desserts…

Rice pudding . Autumn Fruit Compote

A classic winter-warmer of a pud served with a seasonal fruit compote of pears, apricots & apples and a little brandy snap biscuit for an extra indulgent crunch.

Chocolate Brownie . Vanilla Ice Cream

Our delicious brownie is GF and on our kids’ menu so everyone can enjoy it, because, after all, who doesn’t like a brownie!? Served gooey & warm with hazelnuts inside, it also comes with some delicious vanilla ice cream and a little chocolate sauce. It rocks.

Apples . Pear Compote

Our new vegan dessert makes the most of these gorgeous fruits with a vibrant fresh apple salad and a warming cinnamon & vanilla spiced pear compote.

Cheese plate

A real change this month as we ditch our traditional platter and just go for one stonkingly great cheese each month. Our first cheese to hit the W5 fromage-spotlight is Saint Duthac- a lovely blue ewe’s milk cheese from Aberdeenshire, it’s made with vegetarian rennet, is less harsh & a little creamier than stilton and is served with a sweet spiced apple and cider chutney.