Filter
Red Snapper and Black Bean Sauce
Spiced Halibut with Jewelled Saffron Rice
Basmati pilau rice, tandoori halibut crab beignet and sea vegetables.
Nagasaki Champon
Marinated Glazed Pork Belly served with Langoustine, Mussels and Kamaboko.
Paupiette of Sea Bass with a Korma Flavoured Basmati & Crayfish Stuffing
Served with carrot and courgette ribbons and a creamy korma sauce.
Pan-fried Sea Bass on Smoked Salmon
With a Tilda Basmati & Wild Rice parcel served with a Tomato Hollandaise.
Mediterranean Rice Stuffed Peppers
Kedgeree
Gulai Kepala Ikan
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Paella
Spicy Chicken & Vegetable Kebabs
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Prawn & Pesto Risotto
