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Georgetown Restaurant

Georgetown Restaurant

Georgetown offers the best of Malaysian cuisine inspired by Malay, Mandarin and Tamil influences. All served with a twist in the historic Colwick hall, home of the romantic poet Lord Byron. The menu also boasts fantastic modern British cuisine.

The Georgetown Restaurant is situated in the exquisite front dining room with its stunning ceiling depicting Venus and the cherubs. The long bar serves as the Singapore Sling station as Chopin and Mozart's music played for the discerning diner.

Guests can enjoy pre-dinner drinks in the bar and lounge area before sitting down for dinner.

Georgetown can accommodate up to 70 guests and also offers private dining facilities.

The Georgetown Restaurant is open from 12 - 3.00pm for lunch and 6.00 - 11.00pm for dinner.
Georgetown Restaurant
Afternoon Tea
Dinner Menu
Lunch and All Day Menu
Taster Menu
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THIS IS A PAST EVENT

Easter Specials

Treasure Hunt

Excitement for the children - follow the trail of Easter Bunny to find where he has hidden the Easter eggs while Mum and Dad are enjoying their meal in our Georgetown Restaurant at Colwick Hall.

Easter Special


Celebrate Easter with us and take advantage of the special Easter Menu - 3 courses for just £15 at lunch or dinner (£10 for children under eleven years old)

Also open for afternoon tea

Book a table of 6 or more adults and receive a complimentary bottle of wine. Special menu and offer valid from Good Friday through to Easter Monday (6th to 9th April 2012).

Reserve your table by the end of March and you will be entered in our Easter Raffle and have the chance to win an Eggstralarge Easter Egg!

Telephone 0115 9500 566 or email reservations@colwickhallhotel.com

EASTER MENU

Starters


Salmon Terrine served with a Lemon Crème Friache and a Wholemeal Bread
Carrrot and Coriander Soup
Stuffed Mushroom Bruchetta with a Sun Blush Tomato Chutney

Main Course


Pork Loin served with a Sage and Apple Sauce with Crackling
Roast Rib of Beef with Yorkshire Pudding and Roast Vegetables
Fresh Sea bass laid upon a bed of  Provencal Mussles
Courgette, Pepper and Mushroom Tart with Gremolata

All courses are served with Chef’s choice of seasonal vegetables and roast potatoes

Dessert


Glazed Lemon Cheesecake with Orange and Lemon Cream
Chocolate Torte with a Vanilla Swirl
Plum and Rhubarb Crumble served with a Toffee Ice Cream

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