Social dining menu
The best stories are the ones we can taste
Discover a menu inspired by the stories and experiences of Romy Gill's journey through India.
Our menus
Our menus
Whether you are enjoying a leisurely lunch, meeting friends for a pre-theatre dinner, celebrating a special occasion or spending a long evening sharing dishes and cocktails, Romy Gill at The Pem offers the perfect setting. For those looking to experience the menu in full, Romy’s feast menu brings together a handpicked selection of Romy’s favourite dishes.
Starters
Crisp samosas, spiced chickpeas, yogurt, mint & coriander chutney, tamarind, pomegranate, and sev
Spiced paneer, chillies & soy glaze, served with apple, mint & coriander chutney and onions
Whole roasted cauliflower in cashew, coconut & coriander marinade served with cabbage, onion and pomegranate salad
Cream-marinated chicken thigh, mild spices, served with baked naan & daily chutney
Ghee-roasted quail, ginger & garlic marinade, roasted celeriac purée
Tender lamb rack chops marinated in yogurt, aromatic ground spices and chilli, then cooked over charcoal until smoky and succulent served with avocado chutney and sirke wale piyaaz
Charred king prawns, house spice blend, served with coriander and mint chutney and fennel and apple salad
Scallops cooked in ghee served with kasundi chutney made with garlic, ginger, green chilli, raw mango paste and mustard seeds
Spiced crab with mustard seeds, curry leaves & coconut, served with buttered buns
Panch phoron spice blend poached octopus, and then pan-seared in tamarind sauce served on sweet potato purée
Mains
Paneer marinated in spiced yogurt, onion, ginger and green chilli gravy
Aubergines cooked with peanut, coconut, sesame & shallots
Whole urad lentils, slow cooked in butter, ghee, ginger, garlic, tomatoes and spices
Chargrilled chicken in creamy tomato, creamy cashew nut sauce
Chicken cooked with fresh fenugreek, spinach and aromatic spices
Slow-braised lamb shank with Kashmiri morel mushrooms & ground fennel
Venison with dried pomegranate, shallots & warming spices
Pan-fried hake in a light coconut curry leaf broth
Tandoor-roasted prawns finished in sukha masala
Accompaniments
Yellow lentils, garlic & chilli tempering
Steamed basmati rice
Fragrant basmati rice layered with tender lamb, caramelised onions and spices
Selection of fresh baked breads
Onion, cucumber, green apple & cabbage
Sliced Apples, Fennel bulbs in a mustard, lime dressing
Courgette or Radish yoghurt
Desserts
A delicate, buttery tart filled with either mango or fragrant quince, served with chai spiced ice-cream
A light, milk-soaked sponge infused with rose and pistachio, served with fennel and cardamom mousse
A gently poached pear scented with saffron and smoky black cardamom, accompanied by saffron ice-cream
Crisp, golden churros fragrant with cardamom, fennel and carom seeds, served with a warm chocolate dipping sauce.
Warm seasonal fruit topped with a rich, nutty panjiri crumble
