Hope to see you again Fine dining with an Indian accent

Welcome to Saffrons

please inform your head waiter about any dietary requirements or allergies you may have upon ordering

(v) denotes suitable for vegetarian

all prices are inclusive of goods & services tax at the current rate

a discretionary 10% service charge will be applied to all checks

encompassing the finest traditional indian dishes, whilst adopting modern european cooking techniques, saffrons promotes a healthy

approach to dining.

culinary techniques including molecular gastronomy are used to enhance & retain the nutritional benefits & flavours of the ingredients used.

(sourced locally wherever possible)

often compared to the best michelin star restaurants, saffrons aim is to deliver a unique modern

dining experience.

we hope you enjoy.

The Saffrons Team

rupinder singh

head chef saffrons

according to the traditional wisdom of indian teachings, spices all have specific healthy benefits. here are some unique spices & flavours that feature in saffrons culinary journey.

Description Benefits

Saffrons Spice Odyssey

curry leaf (kadhi patha)

almond shaped dark leaf.famous for its pleasant aroma.

curry leaves are traditionally used in the treatment of diabetes, ten leaves are consumed every morning for three months.

sesame seed (till)

creamy coloured small glossy seeds. its oil heals minor aches, pains & enhances circulation.

cinnamon (dal chini)

the bark of evergreen laurel trees. mild sweet flavour, cinnamon infused in warm water is used for preventing the common cold & nervous tension.

carom (ajwain)

a close relative of caraway & cumin.tastes bitingly hot & bitter.

can leave the tongue numb for a few seconds & is a sure cure for stomach ache.

black pepper (kali mirch)

the king of spices. pepper is cultivated mainly in “kerala” the southern part of india.

the fruit of perennial vine, it is believed to relieve flatulence, colds & even impotency.

cloves (laung)

dark brown buds with unique strong flavour.

the anaesthetic action of clove helps numb the digestive system & reduces gastric irritability.

cardamom (elaichi)

called “queen of spices”, pleasantly aromatic.

it soothes & cleanses the digestive system.

garam masala

every household has their secret recipe for garam masala, so as in saffrons we blend our own special garam masala.

a special blend of hot spices makes the base for many dishes bringing a unique indian flavour.

shallots (madras pyaz)

a must for south indian curries & marinade.

helps to reduce blood cholesterol. »

orka £4.50

cumin & garlic tossed baby potatoes £4.50

cucumber raita £3.00

vegetable biryani £3.50

seafood biryani £4.00

sides

Tasting Menu

cured mallard breast, pear salad, foie gras, chocolate sauce

tamarind fruit chat, passion fruit gel, paneer tikka, jersey wild foraged herbs

wild sea bass fillet, crunchy lobster claw, samphire pakora, xec xec sauce

char grilled sheelin beef fillet, cavolo nero, sweet potato fondant, chilli naan

mango ice cream, apple & blackberry sorbet

valhrona guanaja & toffee cylinder, chocolate soil, cocoa gel, chocolate & lime ice cream

poppadoms & chutneys

£65 per person - menu only

£99 per person - classic wine or beer* pairing

£110 per person - prestige wine pairing

*for beer pairing information please ask your head waiter please note a minimum of two people are required

first course

second course

third course

fourth course

pre-dessert

dessert

plain £3.00

garlic & chilli £3.00

wild mushroom £3.00

zafrani £3.00

parmesan cheese £4.00

homemade naan

Side Orders

please do not hestiate to speak to our team for any special orders.we will do our best to make your evening special!

pear - almonds - coconut

pear panna cotta, star anise & pear compote, spiced granola, cinnamon crumbs, coconut sorbet & tamarind espuma £9.00

orange - pineapple - ginger

orange fondant, light orange mousse, white chocolate crunch, ginger comfit, pineapple salsa £9.00

valhrona guanaja - toffee - cocoa

valhrona guanaja & toffee cylinder, chocolate soil, cocoa gel, chocolate & lime ice cream £9.00

selection of homemade ice cream & sorbet

mango ice cream, chocolate & lime ice cream, coconut sorbet, apple & blackberry sorbet £9.00

caf é gourmand

pear panna cotta, orange cremaux, ashanti & clove, gianduja, sesame seed ring & raspberry macaroon £9.00

sharing platter for 2pear panna cotta, star anise & pear compote, spiced granola, cinnamon crumbs, orange cremeaux, ashanti & clove, gianduja, sesame seed ring & raspberry macaroon, orange fondant, pineapple salsa, valhrona guanaja & toffee cylinder

£16.00

fresh coffee or tea & indian spiced truffles

£4.50

DessertsVegetarian Tasting Menu

first course

second course

third course

fourth course

pre-dessert

dessert

heritage beetroot samosa, vulscombe goats cheese & walnut fritters, beetroot rassam

tamarind fruit chat, passion fruit gel, paneer tikka, jersey wild foraged herbs

stir fried okra wrap, crunchy kale, pineapple raita, heirloom tomato biryani

dum aloo, aubergine foogath, artichoke fritters, cheese chilli naan

mango ice cream, apple & blackberry sorbet

valhrona guanaja & toffee cylinder, chocolate soil, cocoa gel, chocolate & lime ice cream

poppadoms & chutneys

£60 per person - menu only

£94 per person - classic wine or beer* pairing

£105 per person - prestige wine pairing

*for beer pairing information please ask your head waiter please note a minimum of two people are required

Main Coursesmorels - okra - kale (v)morels & green peas cooked in makhani sauce, stir fried okra wrap,crunchy kale, pineapple raita, chilli naan £25.00

aubergine - heirloom tomatoes - cheese (v)dum aloo, aubergine foogath, artichoke fritters, heirloom tomato biryani, parmesan cheese naan £25.00

grouse - sprouts - cloves

clove smoked tandoori grouse, marinated egg yolk, brussel sprouts,date & quince chutney, potato chips £27.50

sheelin beef - cabbage - cardamom

char grilled fillet of sheelin beef, red cabbage poriyal, sweet potato fondant, black cardamom jus £31.00

venison - cavolo nero - juniper berries

roast loin of venison, juniper berries, celeriac textures, cavolo nero, xocopili sauce £31.50

wild sea bass - mushroom - meen moilee

pan seared wild sea bass fillet, mushroom risotto, samphire pakora, crispy crab polenta, meen moilee sauce £28.50

lobster - pork loin - panch phoran

panch phoran & butter poached lobster tail, dingley dell pork belly, glazed salsify, lobster xec xec sauce

£30.00

W ine PairingClassic Winesserved with 25ml of bristol cream sherry

pinot noir - philip shaw - the wire walker - orange - 2015 - australia

light garnet in colour, perfumed nose exhibiting ripe red cherry, strawberry & a touch of mocha, elegant with bright succulent fruit

grillo - olli - sicilia - 2017 - italy

smooth, with a very good balance, hints of

ripe pear, lemon, apricot, medium acidity, mineral nuances

chenin blanc - old vine - the bernard series - bellingham - 2017 - south africa

lovely tropical flavours, vanilla nose, a touch of honey, well balanced with a long finish

nero d’avola - neré - sicilia - 2016 - italy

aromas of fresh, ripe black fruits with morello cherry, plum & dansom notes, complex & spicy characters

les clos de paulilles - grenache banyuls rimage - 2014 - france

cherry, blackberry, blackcurrant & blueberry jam flavours illustrate a full richness & incredible length

Prestige Winesserved with 125ml of house champagne brut

gamay noir - te mata - hawke’s bay 2015 - new zealand it is refreshing, soft & rich, with an immediate delicacy. plum, black cherry, notes of cocoa & french vanilla

riesling - devils corner - tamar valley 2015 - australia

vibrant fruit intensity, hints of lime, tropical fruits & delicate floral perfumes, refreshing minerality

sauvignon blanc - prestige pouilly fumé domaine chatelain - 2014 - france

fat & rich, with a hedonistic explosion of smoky flint, citrus fruit & ripe melon with a succulent finish

cabernet sauvignon - chateau musar bekka valley - 2010 - lebanon

intense flavours of red cherry, dark chocolate, olives, figs & velvet smooth tannins on the very long finish

riesling - boschendal reserve collection vin d’or - 2015 - south africa

rich, apricot & honey, kumquat preserve & flavourful tropical fruits

whatever the occasion, saffrons provides an ideal setting for that memorable special event, anniversary or birthday dinner. to add to the ultimate dining experience, our pastry chefs would be delighted to create an exquisite personalised cake.

join us for a cookery class & wine tasting demonstration followed by a three-course dinner in our saffrons restaurant.

chef rupinder singh demon-strates a variety of seasonal saffrons recipes using local produce. you will have the opportunity to prepare the dishes & sample them for your-self!

rupinder will be on hand to guide you through each step & answer any queries you may have along the way. at the end of the evening, everyone will receive a copy of our recipes to take away.

after the cookery class, saffrons restaurant manager, laurentiu, will talk you through the wine which has been selected to complement each dish.

you will learn how food & wine go hand-in-hand & so you don’t forget, you will receive an information pack to go home with.after the wine tasting, put your knowledge to the test when you order your wine to accompany your dinner.

so, if you fancy yourself as a bit of a michel roux jr. or olly smith, this is the night for you!

COOKERY CLASS, WINE TASTING & DINNER EVENTS A NIGHT OUT WIT H A DIFFERENCE

minimum of 14 required

for further details on either of the above please contact:

t - 614295e - general@defrance.co.uk

www.saffronsjersey.com

Special Occasions

beetroot - vulscombe - walnuts (v)heritage beetroot samosa, vulscombe goats cheese & walnut fritters, beetroot rassam £13.00

quinoa–- jersey herbs - paneer (v)tandoori tamarind fruit chat, red quinoa salad, jersey sea herbs, bell pepper & paneer tikka £13.50

lamb - cassia bark - saffron

lightly spiced asian lamb broth, baby vegetables, cassia bark flavoured lamb cannon, crispy saffron naan £15.00

mallard - foie gras - parsnip cured mallard breast, fennel foie gras, parsnip textures, pears, chocolate sauce £16.50

scallops - carom - cauliflower carom dusted hand dived jersey scallops, curry leaf infused jersey crab, cauliflower purée, moilee sauce £16.00

tuna - tamarind - passion fruit pan seared yellow fin tuna, seafood wonton, passion fruit gel, tamarind espuma £16.50

saffron rattan for 2cured mallard breast, carom dusted jersey scallops, pan seared yellow fin tuna, heritage beetroot samosa, passion fruit gel, orange moilee

£29.00

Starters»