sunday roast
SUNDAY ROAST
12 Noon till 4pm every Sunday
LOVE Roast. Don’t you? Something about going out for roast on a Sunday gives that well earned time off a sense of respecting your ‘Me’ time. It’s especially nice to enjoy with a bloody mary or so our sales stats tell us it is. We seem to sell an awful lot of them on Sundays. And isn’t it just so easy. All you need to do is choose beef, pork or nut and the rest just happens.
BEGINS 13TH OCTOBER 2024 THROUGH TO EASTER 2025
Follow us social media (see buttom at the bottom of the page) as we introduce different items to the roast menu as the season moves.
BEEF
Our beef supports our local dairy industry as we source our beef from Homage To The Bovine: a large dairy farm in Stithians. They allow their cows a period of rest after their time being a dairy cow. Simon grew up on a dairy farm and knows first hand what it is to navigate a challenging industry and to love the animals and the life farming nurtures. It’s very close to his heart so we are very proud to work them.
PORK BELLY.
Primrose Herd in Redruth is where we buy our Pork. We love their attitude toward animal husbandry. The marbling in their produce means that it lends itself superbly to pork Belly. We also respect their unwavering commitment to in house butchery. Pork Belly is a lengthly process in the INDIDOG kitchen. Alfie and the team are commited to giving the cut every bit of attention it deserves. It takes alot of skill and attention to detail to produce a tight piece of pork belly that has the right texture for you when it’s plated. It’s perfection as a roast dinner and we like to offer it on our menu as it’s not a pork product you are likely to produce in your own home.
Created with love
It’s not just the yorkies that are made from scratch. The kitchen team create absolutely everything on your plate. The red wine gravy is made from bone stock weeks in advance and the burnt onion gravy which can be vegan is made from thousands of vegetable peelings and double cooked onion. The team create a sort of treacle reduction that they then support with water and seasoning. It’s a facinating process but absolutely essential to add flavour to your finished dish.
Flavour
The carrots are cooked in orange juice. Depending ont the season depends on the mix of spices and seasoning. They are then chargrilled to give you that top layer of texture that holds the flavour. The Parsnips are finished with honey. Unless you choose our vegan nut roast of course. The honey gives your roast a little sweetness.
on the side
Cauliflower Cheese is where we win your heart for Sunday roast. It is quite often taken home for Monday night dinner. Oh yes.We make absolutely loads of it! Each florette is seperated, seasoned and roasted before we create the saucy, cheesey end dish.
indidog bloody mary
We sell so many bloody Mary’s on a Sunday Roast service because it just marries so well with the flavours in a roast. We have a secret INDIDOG spice to create a depth of flavour and you can choose a house vodka or a Cornish producer or even go luxe with Grey Goose. Have you ever tried it with Gin? Well I mean gin is vodka with flavour so makes total sense that it would make a delicious and interesting variation.
other indidog menus
SET MENU OFFER
STARTS AGAIN NOVEMBER 2024
2 courses and a glass of wine £24
3 courses and a glass of wine £28
12 till 3pm – Everyday except Sunday’s when we offer our roast menu.
To hear about offers like this FIRST perhaps you would trust us with your email address. Mail outs are written (with lots of spelling errors to enjoy) by Vanessa and your details are not shared.
CHRISTMAS SET MENU
FROM 25TH NOVEMBER 2024
Our ever popular Festive Menu launches the last weekend of November when the Christmas party season REALLY begins. It’s a 3 course meal that is PRE bookable from 1 to 100 persons with a £10 deposit per person.
