news

september offer

try our roast duck curry half price and enjoy a complimentary glass of wine

chantek thanks all its customers for a successful summer season and we look forward to an autumn rich in local produce and working up some exciting new dishes with our chefs. we love autumn, but for now we would rather raise our glasses to an indian summer with a new cocktail recipe below. we have a mouthwatering offer to taste our favourite dishes with duck and wine. we also have a new competition for you to enter and win some of our newest wine from our vineyard in argentina.

roast duck red curry

duck is in season and we love cooking it in a roast duck red curry. when we started chantek in 2004, we gathered a hungry group of friends, foodies and chefs and did tasting sessions of all the dishes, the clear favourite was roast duck red curry.

why is this dish such a crowd pleaser? the dish is subtle; kaffir lime leaves and sweet basil lend aromatics, slightly bitter thai aubergines complement the smokiness of the roast duck which is sweetened by pineapple and red grapes, which all blend in a coconut sauce with a lasting chilli warmth.

for september, take a spicy twist on your sunday roast with a half priced roast duck red curry on sundays at chantek with a complimentary glass of our new argentinian wine. See offer here.

new contest: guess the place and win

where is this? guess and win a bottle of chantek bonarda wine. click here for more info.

5 mins with... James Taylor

Here and Now Magazine - www.hereandnow.co.net

So, how did it all start?
Chantek has Cornish and South-East Asian roots! I used to live in South East Asia and explored the cuisine of the region working as a chef abroad. My business partner Ruth Phillips moved to Asia from Penzance when her father, a Cornish sailor, moved the family to Malaysia to work as a ship's pilot in Penang harbour. When we met we realized we both had a passion for Asian food so we decided to open a restaurant and Cornwall was the perfect place!

Who or what would you say has been your biggest influence?
I was always encouraged to cook and experiment in the kitchen by my mother, I can remember cooking cakes aged 5, so the kitchen has always seemed like a realm of possibility and adventure!

Best bit of your job?
Tasting new dishes with our chefs and making customers happy.

And the worst bit?
Paperwork – I would rather be in the kitchen.

Proudest moment?
Finishing 3rd in the Cornwall Tourism Awards Restaurant of the Year 2007 and 2009.

Any regrets?
None, I am living my dream.

What would your dream meal be?
A banquet in the Chinese town of harbin during the winter ice festival - hunks of grilled meat, vodka shots, outlandish ice sculpture and a husky sled home!

And your most memorable meal?
Fiery hot Sichuan hot pot served outdoors by the river in Chengdu, China.

Where would you most like to visit?
for cuisine back to Vietnam, for long lost family to pategonia and for nature to Iceland.

What’s your Recipe for success?
I am passionate about food and a bit of a perfectionist. I have chosen the best Asian chefs to work with and we interpret Asian cuisine with the best of local ingredients. I believe experience of dining should be memorable, so we designed an open kitchen to capture the theatre of cooking, the décor is beautiful and the menu showcases many different cooking styles.

authentic flavours from the east - by: lee trewhela

west briton 25th february

exciting new menu launched at chantek

after many happy tasting sessions and innovation from the chef’s, we are excited to be introducing our new menu this month. old favourites and popular classics still form the bulk of the menu, and these are supplemented by selected dishes from new regions and cooking styles.

inspired by the sea, highlights include a ‘fishermen’s’ seafood platter, straight off the boat, steamed and flavoured with fresh herbs, as enjoyed up and down the Thai coast! lemon sole is best served simple and fresh. we cook it chinese style, steamed with shredded ginger. in contrast, the stunning 3 spiced sea bass offers a peppery kick.

crispy fish with mango salad is a mouth-watering starter and a market style platter for 2, packed with fresh herbs, salads and grilled meats takes you to the countryside. issan province, on the lao border provides a tasty hot and sour soup and stir fried beef with lemon grass, previously seen on the specials board, now join the main menu.

perhaps the most popular tastings have been for new cocktails, try our new signature martini, a ‘chantini‘! and our own label wines specially chosen from argentina. it was hard work to choose the favourites! come in and decide for yourself.

desserts see the addition of a new platter for two to share with a selection of tasty desserts. restaurant manager jeaw brings out his mother’s recipe for gulay chuam. marinated banana in grand marnier, orange and malibu, served hot with cashew nuts and vanilla ice cream. new ice cream combinations are the fruit of working with the ice cream wizard angela at callestick farm: ginger sorbet, coconut ice cream and you can even try ice cream with your favourite liqueur.

dionysus joined chantek

after many popular wine tastings events, we are pleased to announce a new range of wines from an award winning vinyard in argentina.

chantek torrentes 2009
chantek rose 2009
chantek syrah-malbec 2007
chantek Rreserva malbec 2006

wines have won silver and gold trophies at wine style asia awards 2008.

win a ready meals hamper

please fill a form here and be part of the upcoming seasonal & special promotions! including WIN A READY MEALS HAMPER delivered to your door. winners will be announced on newsletters from chantek. all registered users will be participating for a free "ready meals hamper" every two months.