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For the fanciest take on ‘surf and turf’ money can buy. Take your pick from three Crazy Bear venues and then ready your palate for a top-notch meal in seriously stylish surrounds. First up, there’ll be a chilled glass of Rosé Brut Champagne or Lanson Extra Age Brut waiting for you on arrival. Then you’ll be served a plate furnished with a whole lobster tail and Oxfordshire Aberdeen Angus chateaubriand – it really doesn’t get much better than that.
What’s on the menu?
Oxfordshire Aberdeen Angus chateaubriand 125g chargrilled and served with truffled pak choi, crispy shallots and teriyaki sauce
Whole lobster tail either wok fried with garlic, black pepper and spring onions, or steamed with shiitake mushrooms, spring onions, ginger and plum
Both served with green papaya salad garnish
Alternatively customers can choose 250g chateaubriand or two whole lobster tails instead of surf and turf
Oxfordshire Aberdeen Angus chateaubriand chargrilled and served with grilled balsamic glazed cherry tomatoes on the vine, Portobello mushroom, watercress and béarnaise sauce (GF)
Whole lobster tail served Americaine or Thermidor with a garnish of fresh herb salad and chardonnay vinaigrette (GF)
Alternatively you can choose 250g chateaubriand or two whole lobster tails instead of surf and turf
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