Review on Raffles, The Peacock Hotel

Billed as 'Britain's first colonial Malaysian restaurant', Raffles is part of the Georgetown group (which has branches in London, Leeds, Nottingham and Stratford upon Avon). Like its siblings, it is decked out to resemble a grand ballroom with wicker chairs, elegant chandeliers, sepia prints and luxuriant plants.

The menu reflects Malaysia's cultural and culinary heritage, and diners are offered a fascinating hotch-potch of indigenous specialities, fleshed out with a few Mandarin Chinese and Tamil Indian ideas for good measure. Ikan goreng (fried fish with aromatic herb salad and sweet chilli pickle), griddled murtabak bread, Penang lobster with sambal sauce, and hokkien kway teow (stir-fried noodles) and other dishes form the backbone of the repertoire.

Elsewhere, look for Mandarin steamed dumplings and claypots packed with chicken and Chinese greens, plus Indian classics in the shape of lamb biryani and Chettinad chicken koli with sautéed aubergines and okra. Desserts are equally broad-minded, from tropical fruit salad spiked with Amaretto to ais kacang (a mound of shaved ice piled onto an extravagant mixture of red beans, crushed nuts, agar jellies, sweetcorn, black jelly and vanilla ice cream).

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Cuisine

Malaysian

Restaurant Opening Times

Lunch: 12.00 - 2.30pm Tue-Thu
Dinner: 6.00 - 10.00pm Mon-Sat

Accepted credit cards

Visa, Master Card, American Express

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Facilities at Raffles, The Peacock Hotel

  • Private parties
  • Vegetarian menu
  • Family Friendly

Accomodation

Accomodation is available, (14 rooms)

Address

Raffles, The Peacock Hotel
149 Warwick Road
Kenilworth
Warwickshire
CV8 1HY

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Raffles, The Peacock Hotel Sample Menu

SAMPLE MENU

Two Courses £19.50 ~ Three Courses ~ £23.50 ~ Four Courses £27.50

STARTERS

Ikan Goreng Malay fried fish and an aromatic herb salad served with a sweet chilli pickle

Madras Koli Baked chicken pieces with pepper and served with mixed salad and mango

Tim Sum Pork and king prawn dumplings steamed in Chinese bamboo baskets served with a chilli dip

Vegetarian Tim sum is also available

Poh Pia A popular Chinese hors d'oeuvre comprising a fine selectionof vegetables, prawns and chicken wrapped in a light pancake

Murtabak Mamak style crispy Malaysian Indian bread, layered with minced beef lightly toasted on a griddle - the texture is light and crisp

Curry Puff Puff pastry with a chicken and potato filling A vegetarian version puff pastry with carrots, peas, potatoes,sweetcorn and green beans is available


SECOND COURSES

Indian Mee Goreng Stir fried Indian noodles cooked with chillies, chicken, prawns, spinachand beansprouts. Garnished with fried shallots and served with lime A vegetarian version is also available

Kajang Satay Chargrilled chicken satay skewered in bamboo sticks served with pineapple,cucumber, shallots, rice cubes and a delicious peanut sauce

Laksa Lemak Shanghai noodles with strips of chicken, prawns, beansprouts, toufu and Chinesegreens in a spicy coconut curry soup - served with sambal belachan and cut limesas in Malacca

Udang Bakar Kering Pan sautéed jumbo prawns in their shells - deliciously succulent in a uniquely blended red onion sauce, served with soft roasted parotta

Tropical Vegetable Tempura Okra, cauliflowers, aubergines and carrots crisply fried in tempura marinade, served with sake dip

Mysore Aadu A ramekin of spicy slow cooked lamb served with roti chanai segments and Malaysian coleslaw


MAIN COURSES

Rendang Daging Medallions of beef flavoured with aromatic lemon grass, mild chilli and coconut milk served with rice, okra and purple cabbage

Ikan Kurau This special fish steak, found in Southeast Asian waters, is delicately marinated and crisply fried to perfection. Ikan Kurau is garnished with lemon and served with sauté potatoes, mangetout and carrots

Traditional Pepper Lamb Succulent lamb marinated with spices, slow baked with a generous amount of pepper and yoghurt. Served with basmati rice and aubergines

Hainanese Nasi Ayam Succulent roast chicken with fragrant rice, cucumber and sauces made from blended chillies, soya and ginger - served with a clear chicken soup

Traditional Claypot Chicken, leaf spinach, prawns, tomato and mushrooms topped with beansprouts,all simmered in a claypot, flavoured with stock and soya sauce. Served with rice

Vegetarian Claypot available with added tofu, bamboo shoots, water chestnuts and Chinese greens. Served with rice

Pandri Perattal Pan fried spicy pork in a uniquely blended rich sauce served with yoghurt rice, beetroot, and appalam - an exquisite dish given the contrasting spicy pork together with cool yoghurt rice

Udang Tempura Tiger Prawns crisply fried in light batter with tails and accompanied with sauté potatoes, Chinese greens and julienne carrots, with a chilli dip.

Nasi Goreng Fragrant Malay stir fried rice with prawns, chicken and seasonal vegetablesin a light soya sauce, garnished with omelette strips

A vegetarian version with mixed capsicum, julienne of carrots,white cabbage and beansprouts is available

Roti Dan Kambing Tender lamb delicately flavoured with coconut milk, potatoes and carrots served with roti chanai and pan fried fine green beans

Sambal Ikan Succulent fish fillets in a medium spiced piquant sambal accompanied with spinach and fragrant rice

Captain's Curry The notorious 'Captain's Curry' originates from Penang in the colonial days- this dish of spicy chicken flavoured with coconut milk is served with Roti Chanai. Accompanied by fine green beans and beetroot


DESSERTS

Pisang Emas Dan Ais Krim Small bananas with pistachio and coconut ice cream topped with chocolate sauce, almond and coconut flakes - garnished with mint and cherries

Salad Buah Buahan A Tropical fruit salad of star fruit, longan, guava, jack fruit, melons, tender coconut, toddy palm and other seasonal fruit with a hint of amaretto

Nanas JB Pineapple is principally grown in Johore Bahru, Malaysia. This dessert combines the exotic flavour of fresh pineapple with a hint of dark rum,maple syrup and creamy vanilla ice cream

Ice Kacang Great Summer thirst quenching Malaysian Dessert, made with shaved ice,red beans, grass jelly and syrup - topped with sweetcorn and evaporated milk

Fruit Tartlet Blackcurrant, mixed fruit or mandarin orange tartlets in a traditional pastry case with a light crumble, served hot with double cream and strawberry sauce

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Raffles, The Peacock Hotel Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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