The Jockey Club and Jockey Club Catering are launching an exclusive new sporting hospitality experience at Cheltenham Racecourse. Theatre@ The Festival, a Pan Asian Theatre restaurant, will be available to racegoers attending The Cheltenham Festival on Tuesday 13 March – Friday 16 March 2018.
The exclusive menu delivers a fusion of tastes, with flavours from across Asia embraced and delivered via the farms of The Cotswolds. Specially created by Tom Parry, Jockey Club Catering executive head chef at Cheltenham Racecourse, the package includes an individual bento box which contains a starter, main course and dessert.
Phil Roberts, Cheltenham’s general manager for Jockey Club Catering, commented: “We wanted to create a new world-class hospitality experience that encompassed the latest food and drink trends that were catching our eye. Our chefs have spent the past year creating a brand new dining experience fit for the sport of kings and The Theatre@ The Festival offers guests a race day menu like no other.”
Lee Moulson, Regional Head of Sales for South West at The Jockey Club, said, “We wanted to introduce another course facing restaurant for our racegoers over The Festival. The menu was put together by our food and drink team who have done a lot of research into pan Asian food and we are confident the menu is what our racegoers will enjoy. We are delighted to add this to our portfolio of hospitality options at The Festival.”
Guests will be able to dine on an individual bento box which include starters, ranging from; Peking duck pancake roll, slow roasted duck, cucumber and hoisin sauce in a rice pancake; California sushi roll, sushi cooked rice, crab stick, avocado and cucumber; Hot filo prawns, hot and crispy king prawns, Vietnamese dipping sauce. Prawn crackers, soy sauce and chilli dipping sauce are available from the centre of the table.
Also included in the Bento box is a main course, such as; Black pepper fillet of beef, locally sourced beef served with a cucumber kamahi salad and fresh plum sauce; Lobster and lobster, luxurious lobster oil drizzled over poached noodles, shallots and coriander cress, Cantonese ginger, spring onion and Brixham lobster tail; offered from the centre of the table, crisp greens with freekeh and miso, tomato with wasabi mascarpone and pine-nut and potatoes with caper, pink peppercorns and roasted garlic.
Plus a dessert including; Six shades of chocolate, peanut and chocolate dacquoise, chocolate cream, chocolate pearls, salted peanut caramel, crunchy sesame and cashew candy, and chocolate popping candy; Pineapple ‘ice cream sandwich’, pineapple sorbet, popping crumble biscuit, Malibu pearls, burnt soy caramel and spicy pineapple; Pandan crème brulee, coffee ice cream, ‘Milo’ powder and tuille.