Peggy’s Malt Teaser
Origin: Peggy’s
Vegetarian
A very English affair. Round and creamy with the Umami flavour of malt. We serve this with our afternoon tea from 2 – 5pm every day except Sunday
Contains: Milk
£4.50
Until we can re-open the club, our menu is takeaway only.
Please visit Take it away Peggy…
Available Fridays & Saturdays 5-9pm
Below is our sample menu, which will be available when the club re-opens, hopefully from May 17th
Small dishes of joy so that you can try as little or as much as you like
A very English affair. Round and creamy with the Umami flavour of malt. We serve this with our afternoon tea from 2 – 5pm every day except Sunday
Baked fresh to order using authentic Kamut flour which has a naturally low gluten content. Our flour is organic, grown locally and milled at the Tuxford windmill, Northern Nottinghamshire.
Plain or enjoy brushed with either:
~Peggy’s blend of olive oil, sumac and thyme
~Olive oil
~Melted butter
Savoury flatbread with tomato and sweetly spiced minced lamb, served with mint yoghurt and Peggy’s Pickles.
The Imam swooned…
Slow baked aubergine with onion, tomato, dill, parsley and olive oil. Simple ingredients cooked slowly, you’ll see why he swooned.
Mediterranean or seasonal vegetables rubbed, rolled, and roasted with sumac, chilli, and Peggy’s salted lemon.
Layers of slow cooked lamb with green beans and tomato; lightly spiced and laced through turmeric buttered rice. Served with a Shirazi salad garnish.
Our take on the celebrated Fesenjan. Free range duck roasted and pulled with a pomegranate sauce and toasted walnuts, served with pan roasted potatoes
A traditional Persian dish of aromatic herbs; fenugreek, dill and parsley cooked together with potato, mushrooms, kidney beans and Persian lime
Bejewelled with almonds, fruit, and melted butter.
2 free range eggs baked in a seductively rich and spicy tomato sauce, served with a flatbread of your choice.
Turmeric, garlic, and yoghurt dip with spinach.
This dish is kindly sponsored by Dan Thomas.
Saffron chicken with lentils and rice. Served with Shirazi Salad garnish.
This dish is kindly sponsored by Jo Brown (Green D).
Toasted halloumi with roasted peppers, sharp and warm sun dried barberries and tomatoes. Served with pickles and a salad garnish.
Minced lamb with garlic, onions, parsley, and saffron. Served with olives, hummus, yoghurt, and flatbread.
Homemade hummus with aromatic spices and Persian lime juice.
Seasonal vegetables in a sweet and hot liquor, pickled in house
Mixed green leaves with a lime and lemon vinaigrette. Please ask your server about our seasonal salads.
A selection of three cheeses served with sourdough crackers and Peggy’s Pickles; the perfect accompaniment to a fine wine
Peggy’s green and black olives marinated with chilli, Mediterranean herbs and garlic.
For nibbling and sharing
Our homemade Pâté made with fresh orange and brandy.
Homemade hummus made with aromatic spices and Persian lime juice. Topped with roasted chickpeas and served with Peggy’s Sourdough Flatbread
Goats Cheese, Stilton, and Derby-shire Sage Cheddar. Served with Peggy’s Sourdough crackers and our homemade red onion marmalade and pickles
Peggy’s olives marinated with chilli, Mediterranean herbs and garlic. Served with Peggy’s signature flatbread and pickles
Savoury flatbread with tomato and sweetly spiced minced lamb, served with mint yoghurt and Peggy’s Pickles.
Our delightful yoghurt dip, made with turmeric, garlic, and spinach.
We make our own Persian ice cream with only the best fresh ingredients and no artificial colours or flavourings.
The rose is the national flower of Iran said to be originally from Persia and was introduced to the west by Alexander.
Enjoy two scoops and mix and match from the following:
A very English affair. Round and creamy with the Umami flavour of malt. We serve this with our afternoon tea from 2 – 5pm every day except Sunday
Enjoy two scoops and mix and match from the following:
~Persian lime
~Raspberry
~Lemon
Please ask your server about our selection of sweet pastries and cakes baked fresh daily.
We are currently closed to the public but hope to open as soon as Covid-19 restrictions allow.
