Valentine's Night: Sara Dowling
Thursday 14th February 2019 - 8:30 pm
Music Charge: £20.00
“A vocal with timeless quality, 5 stars”
£50 for 3 course meal + £20 music charge per person
After initially studying cello at the Royal Northern College of Music, Sara took time out in the mid 2000's from being an instrumentalist and re-emerged in 2009 as an impressive singer. It wasn't long before she had re-established herself as a significant performer of breadth and intensity with an eclectic repertoire, as well as being an excellent singer/songwriter Sara is also an adept jazz vocalist, performing songs from the classic American Songbook in an inimitable and authentic style. Which means her beautiful, sonorous, voice can be heard not only performing originals with her own excellent band but also performing classics from the 1930's and 40's with the likes of the London Dance Orchestra and hard-bop jazz noir with the Simians of Swing. And if all that wasn't enough, over the last 3 years she has also moved to establish herself as a composer of some note, writing songs for the likes of EMI, Sony, ATV, Warner and ITV Juice as well as for film and television. But it is undoubtedly as a performer of style and ability that Sara is starting to really make an impact on the UK jazz scene. The music will be classic jazz standards - just perfect for a relaxed Valentine's evening of good food and great music.
Reservations are required and we would suggest you make yours soon!
Our 2019 menu has yet to be finalised, but meanwhile here is the menu from 2018....
SPECIAL VALENTINE'S MENU 2018
PARSNIP, CELERIAC & SPINACH SOUP WITH CORIANDER & CUMIN CHANTILLY (optional)
DEEP FRIED CRISPY TOFU WITH QUINOA & EDAME SALAD, WASABI SOYA CREME FRAICHE
BETROOT CURED SALMON, SCOTISH SMOKED SALMON, RED CHARD, LEMON & BALSAMIC VINAIGRETTE
BARBECUE MARINATED CHICKEN ROULADE WITH FIGS, HAZELNUTS & BASIL MAYONNAISE
BEEF TENDERLOIN STEAK WITH SPRING ONION & POTATO CAKE, GLAZED CARROT, CRANBERRY & RED WINE SAUCE
ROAST DUCK CROWN WITH BOK CHOI, CRISPY DUCK & PEACH CROUSTILLANT, SWEET POTATO ROSTI & PORT WINE JUS
ESCALOPE OF WILD SEABASS WITH ASPARAGUS & PEA PUREE, TURMERIC CAULIFLOWER, PARSNIP CHIPS, SERVED WITH AN AVOCADO & CRAYFISH SALSA
BAKED CHICKPEA, SQUASH, CARAMLISED SHALLOT & GOATCHEESE GALETTE WITH A CRISPY KALE & NASTURTIUM SALAD
HOMEMADE LIME & LEMON TART WITH CITRUS CHANTILLY CREAM
ALMOND SHORTBREAD & MIXED BERRIES WITH STRAWBERRY ICE CREAM
DOUBLE CHOCOLATE MOUSSE CAKE: DARK CHOCOLATE MOUSSE SET IN A CHOCOLATE SPONGE BASE FINISHED WITH A DUSTING OF COCOA POWDER