With a meticulously crafted menu and outstanding service, we can promise the ultimate dining experience in Guildford’s only AA Rosette-accredited restaurant.
Set quietly just five minutes from Guildford town centre, you can take your time to relax and enjoy each other’s company without being hurried, experiencing quietly efficient service that focuses on attention to detail, and the delivery of excellence.
Enjoy a pre-dinner cocktail in the bar, before taking your seats at a table for two, sip a glass of perfectly chilled Prosecco as you carefully peruse a menu packed with dishes and delights prepared by Chef David and his award winning team.
Ingredients for each course have been sourced responsibly, and wherever possible locally, with the aim of allowing the dining experience to focus on the quality of the food, not the cleverness of the design.
With an AA Rosette for Culinary Excellence, The Grill at Mandolay is quietly understated, with an ambience and atmosphere that lends itself to intimacy, with well-spaced tables and a choice of seating options, including booths.
Mandolay is a special place to celebrate any significant event, but Valentine’s Dinner is a truly wonderful experience, blending a relaxed style with a sense of occasion to create a uniquely special atmosphere.
Diners will be invited to enjoy a complimentary cocktail, refreshing pint of our own GU1 Lager or glass of chilled Prosecco, either at table or in the bar before being seated.
Our Menu:
To Start
Confit Duck Croquettes
Slow-cooked duck, enveloped in a rich béchamel, covered in breadcrumb, fried to perfection and
served with a Cajun Mustard sauce, alongside Baby Radish and Spring Onion salad.
Black Truffle and Forest Mushroom Arancini
Prepared and presented in the Sicilian tradition, packed with earthy flavours these sumptuous
risotto balls are served with Crispy Pecorino Cheese, Pickled Red Onion and a Black Garlic Emulsion.
Tuna Tartare
Only the freshest tuna, blended expertly with Capers and Cornichons, served with Sour Dough Crisp
and Our Special Tartare Sauce.
Main Courses
Chicken Ballotine
At once crispy and succulent, our locally sourced chicken breast is stuffed with Chorizo and Herb
Stuffing, and served with Dauphinoise Potatoes, Sautéed Swiss Chard, and finished with a delicate
Thyme Jus.
Seared Sea Bass Fillet
Cooked simply to bring out the sweetness of the ‘King of the Sea’, and retaining the firm texture of
this wonderful fish, served with a Winter Vegetable Ratatouille, Lobster Bisque, and English Coastal
Samphire.
King Oyster Mushroom
The richness and substantial texture of our sustainably sourced King Oyster Mushroom is enhanced
by a glorious Charred Butternut Squash, smooth Mushroom Puree, Baby Leeks, and a Sage Jus.
To Finish
White Chocolate and Raspberry Cheesecake
Rich, creamy and fabulously decadent, our homemade cheesecake is finished with a sharp Raspberry
Coulis, and plated with Fresh and Freeze Dried Raspberries.
Vanilla Panna Cotta
Delicately flavoured with Madagascan Vanilla, this set dessert is yet another gift to the world from
Italy, here served with Macerated Peach for an extra punch of taste.
Trio of Chocolate to Share
Chef’s own interpretation of a classic trio, with homemade Chocolate Delice, a Dark Chocolate and
Cherry Tartlet served with White Chocolate Mousse, and devilishly rich Caramel Chocolate Truffles.