G'day! Here at the Cyder House on Tuesday January 26th we are celebrating Australia Day and everyone is invited!!!
We will be serving many Australia-inspired specials, wines and beers all day long!
Food will include:
A mixed tasting platter of kangaroo sausages, bles-bock steak, red snapper and locusts.
Wine:
Annie's Lane Riesling
McGuigan Sharaz
Beer:
Victoria Bitter
Fosters
Food will be served from 12-3pm and 6-9pm, drinks served all day from 11am.
Come on down under for a day of Autralia at The Cyder House!!!
------------------------------------------
Also, on Monday 25th we will be serving Haggis along with our regular menu in celebration of Burns night!
Thursday, 21 January 2010
Tuesday, 19 January 2010
MENU - 19 January 2010
Starters & lighter dishes
Homemade soup of the day with locally baked bread and butter 4 ½ GB pounds
Whole baked camembert, topped with ‘Cyder’, grilled bread and cranberry sauce 6 ½ GB pounds (V)
Duck Liver & Grand Marnier Pate, with grilled bread & red onion marmalade 6 ½ GB pounds
Medley of cold winter vegetables & creamy anchovy dipping sauce 6 GB pounds
Scandinavian smoked salmon & potato salad with lemon & dill crème fraiche 6 ½ 0r 9 ½ GB pounds
Crispy salt & pepper squid with chilli jam, lime, coriander & rocket 6 ½ or 10 ½ GB pounds
Fried Whitebait with home made Tartar sauce and “Secretts” leaves 6 ½ or 10 ½ GB pounds
Warm roast butternut squash & goats cheese salad with “Secretts” leaves, roasted seed oil dressing
5 or 9 GB pounds (V)
Cyder House Favourites
Please also see our ‘Specials’ Boards
The “Cyder House” fishcakes with lemon mayo & “Secretts” leaves 6 ½ or 10 ½ GB pounds
Slow roasted lamb shank with garlic and rosemary served with rosemary and cheddar mash 11 GB pounds
Ten hand dipped coconut prawns with sweet chilli sauce and “Secretts” leaves 11 GB pounds
Trio of sausages on a bed of mash with red onion gravy 9 GB pounds
‘Cyder’ braised “Plantation” ham with free range duck egg & fat chips 9 ½ GB pounds
Today’s Fresh Fish - please see boards or ask your server-supplied by Rex Goldsmith, The Chelsea Fishmonger!
6oz pure Aberdeen Angus burger with aged cheddar, salad & fat chips 11 GB pounds
Pure Aberdeen Angus 10oz rib eye steak with herb butter, fat chips,
watercress & vine tomatoes 19 ½ GB pounds
Pie of the week with new potatoes and green vegetables 12 GB pounds
Speciality pasta of the day - please see boards or ask your server 8 ½ GB pounds
(Other vegetarian options are available - we can create a dish for you)
Little people - ½ portion at ½ the price
Sides - 3 GB pounds
Fat chips with garlic mayo
“Secretts” salad
Fine green beans & lemon oil
Bread selection with butter, oils and balsamic 2 ½ GB pounds
All our food is fresh & local & GM free where possible. Some dishes may not always be available. Please advise on any allergies or intolerances.
Service is NOT included - All gratuities are passed to staff 100%
An optional service charge of 10% will be charged to tables of 8 or more
Desserts - all homemade & all 5 ½ GB pounds
Gooey chocolate brownie with white chocolate ice cream & warm chocolate sauce
Chewy meringue with berries, coulis & clotted cream
Sticky toffee pudding with vanilla ice cream
A seasonal selection of ice cream or sorbet with homemade biscuit
“4” cheese board, with ‘Duchy’ biscuits, grapes, celery & fig chutney 7 ½ GB pounds
(Please ask for today’s cheeses)
Exclusive “Lamborghini” Coffee
Cappuccino £2.20 Latte £2.75 Espresso £2.50 Filter Coffee £2.00 per person
Macchiato £2.50 Mocha £2.75 Hot Chocolate £2.50
Or floaters
Irish - Jamesons
Calypso - Tia Maria
French - Cognac
Italian - Amaretto
Mexican - Kahlua
Caribbean - Mount Gay Rum
Hot chocolate and Cointreau
Hot chocolate and crème de menthe
(add syrup choices)
All at £5.75
Service is NOT included - All gratuities are passed to staff 100%
An optional service charge of 10% will be charged to tables of 8 or more
Homemade soup of the day with locally baked bread and butter 4 ½ GB pounds
Whole baked camembert, topped with ‘Cyder’, grilled bread and cranberry sauce 6 ½ GB pounds (V)
Duck Liver & Grand Marnier Pate, with grilled bread & red onion marmalade 6 ½ GB pounds
Medley of cold winter vegetables & creamy anchovy dipping sauce 6 GB pounds
Scandinavian smoked salmon & potato salad with lemon & dill crème fraiche 6 ½ 0r 9 ½ GB pounds
Crispy salt & pepper squid with chilli jam, lime, coriander & rocket 6 ½ or 10 ½ GB pounds
Fried Whitebait with home made Tartar sauce and “Secretts” leaves 6 ½ or 10 ½ GB pounds
Warm roast butternut squash & goats cheese salad with “Secretts” leaves, roasted seed oil dressing
5 or 9 GB pounds (V)
Cyder House Favourites
Please also see our ‘Specials’ Boards
The “Cyder House” fishcakes with lemon mayo & “Secretts” leaves 6 ½ or 10 ½ GB pounds
Slow roasted lamb shank with garlic and rosemary served with rosemary and cheddar mash 11 GB pounds
Ten hand dipped coconut prawns with sweet chilli sauce and “Secretts” leaves 11 GB pounds
Trio of sausages on a bed of mash with red onion gravy 9 GB pounds
‘Cyder’ braised “Plantation” ham with free range duck egg & fat chips 9 ½ GB pounds
Today’s Fresh Fish - please see boards or ask your server-supplied by Rex Goldsmith, The Chelsea Fishmonger!
6oz pure Aberdeen Angus burger with aged cheddar, salad & fat chips 11 GB pounds
Pure Aberdeen Angus 10oz rib eye steak with herb butter, fat chips,
watercress & vine tomatoes 19 ½ GB pounds
Pie of the week with new potatoes and green vegetables 12 GB pounds
Speciality pasta of the day - please see boards or ask your server 8 ½ GB pounds
(Other vegetarian options are available - we can create a dish for you)
Little people - ½ portion at ½ the price
Sides - 3 GB pounds
Fat chips with garlic mayo
“Secretts” salad
Fine green beans & lemon oil
Bread selection with butter, oils and balsamic 2 ½ GB pounds
All our food is fresh & local & GM free where possible. Some dishes may not always be available. Please advise on any allergies or intolerances.
Service is NOT included - All gratuities are passed to staff 100%
An optional service charge of 10% will be charged to tables of 8 or more
Desserts - all homemade & all 5 ½ GB pounds
Gooey chocolate brownie with white chocolate ice cream & warm chocolate sauce
Chewy meringue with berries, coulis & clotted cream
Sticky toffee pudding with vanilla ice cream
A seasonal selection of ice cream or sorbet with homemade biscuit
“4” cheese board, with ‘Duchy’ biscuits, grapes, celery & fig chutney 7 ½ GB pounds
(Please ask for today’s cheeses)
Exclusive “Lamborghini” Coffee
Cappuccino £2.20 Latte £2.75 Espresso £2.50 Filter Coffee £2.00 per person
Macchiato £2.50 Mocha £2.75 Hot Chocolate £2.50
Or floaters
Irish - Jamesons
Calypso - Tia Maria
French - Cognac
Italian - Amaretto
Mexican - Kahlua
Caribbean - Mount Gay Rum
Hot chocolate and Cointreau
Hot chocolate and crème de menthe
(add syrup choices)
All at £5.75
Service is NOT included - All gratuities are passed to staff 100%
An optional service charge of 10% will be charged to tables of 8 or more
Tuesday, 12 January 2010
RECIPE - Gooey Chocolate Brownies
This recipe has been adapted from the one we use in the kitchen so that you can make them at home. The Chocolate Brownies here at the pub our one of our best selling desserts, so we thought we'd share them with you first!
What you will need:
350g Dark Chocolate (less than 60% coco works very well)
250g Butter, and a little more for greasing
250g Dark Muscovado Sugar
100g Plain Flower
3 Medium (free range) Eggs
1 tbsp Vanilla Extract
1 tsp Baking Powder
Pinch of salt
Pre-heat the oven to 170C/325F/Gas Mark 3
Lightly grease medium sized baking tin and line with greaseproof paper
In a bowel set over a pan of simmering water, melt the chocolate and butter together. (Let this take time, do it slowly so that the butter and chocolate don't split.)
Just after the chocolate and the last of the butter have melted remove from the heat and leave to cool for a couple of minutes.
While cooling, whisk together the sugar and eggs.
Beat into chocolate mixture, then fold in the flour, baking powder and a pinch of salt.
Pour the entire mixture into the tin and bake for about 40 minutes.
At about 30 minutes check the brownies. If you like them really gooey this is the best time to take them out the oven. If you'd prefer to serve the brownies you'll need to let them cook a little longer so they hold their shape on a plate.
To test the brownies, skewer them and a little mixture should stick when they are done.
Leave to cool for about 30 minutes.
Remove from tin to cut and keep in an air tight container until ready to serve.
The Brownies can be reheated simply in a microwave if needed, but they're best hot and fresh out the tin!!!
To serve, drizzle with chocolate sauce and add a nice dollop of quality ice cream. Vanilla, or our favourite, white chocolate ice cream are best!!!
ENJOY!
LoveYouBye
What you will need:
350g Dark Chocolate (less than 60% coco works very well)
250g Butter, and a little more for greasing
250g Dark Muscovado Sugar
100g Plain Flower
3 Medium (free range) Eggs
1 tbsp Vanilla Extract
1 tsp Baking Powder
Pinch of salt
Pre-heat the oven to 170C/325F/Gas Mark 3
Lightly grease medium sized baking tin and line with greaseproof paper
In a bowel set over a pan of simmering water, melt the chocolate and butter together. (Let this take time, do it slowly so that the butter and chocolate don't split.)
Just after the chocolate and the last of the butter have melted remove from the heat and leave to cool for a couple of minutes.
While cooling, whisk together the sugar and eggs.
Beat into chocolate mixture, then fold in the flour, baking powder and a pinch of salt.
Pour the entire mixture into the tin and bake for about 40 minutes.
At about 30 minutes check the brownies. If you like them really gooey this is the best time to take them out the oven. If you'd prefer to serve the brownies you'll need to let them cook a little longer so they hold their shape on a plate.
To test the brownies, skewer them and a little mixture should stick when they are done.
Leave to cool for about 30 minutes.
Remove from tin to cut and keep in an air tight container until ready to serve.
The Brownies can be reheated simply in a microwave if needed, but they're best hot and fresh out the tin!!!
To serve, drizzle with chocolate sauce and add a nice dollop of quality ice cream. Vanilla, or our favourite, white chocolate ice cream are best!!!
ENJOY!
LoveYouBye
Welcome To The Cyder House!!!
Hello there!
Firstly, hello, hi, good day and welcome to The Cyder House BLOG!!!
Firstly, hello, hi, good day and welcome to The Cyder House BLOG!!!
Here's a little introduction about the pub...
The Cyder House Inn is a contemporary pub located in the heart of Shackleford, Surrey, situated in the Surrey Hills Area of Outstanding Natural Beauty.
Originally purpose-built as a pub in 1880, it has undergone a number of changes over the years, including at one point brewing its own beer!
In June 2008 it was taken over by new owners and underwent a major refurbishment. The pub is now open throughout the day from 11am, and offers morning coffee, lunch, afternoon tea and dinner, as well as a wide range of real ales and lagers, ciders, wines, spirits and soft drinks.
The Cyder House has a large car park, and a spacious outdoor seating area. Children are welcome and there is a spacious outdoor play area adjacent to the pub.
Inside there is a restaurant area, a bar with an open fire in the winter and a “snug” area which can hold up to 15 people people and is perfect for private functions
The pub is particularly popular with ramblers as there are several popular walks based from the pub.
...And here's the info about this wonderful blog. Written by the staff, daily, for you, to tell the secrets of our specials recipes, menu updates, ideas for home cooking and cocktails, our favourite cookery book recipes, up to date info about what's what and who's who at this place. It's also a chance for us to be a little less formal but to still deliver the same great experience as you find here at the pub.
If there's a dish you particularly like and you want a crack at doing it yourself just let us know and we'll post recipes that you can do at home!
WE HOPE TO SEE YOU SOON HERE AT THE CYDER HOUSE!!!
LoveYouBye!
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