Cosy Club has launched its new spring–summer menu, with new dishes, an expanded Margarita Menu and a dedicated Martini section- built for the kind of long afternoon that has no fixed end point.
Image: Cosy Club
The new menu embraces the season - lighter plates, fresher flavours, with care over where everything comes from. The Buttermilk Chicken Milanese arrives topped with a free-range fried egg, Gran Levanto cheese and a truffle and black garlic aioli, served with fries or a green salad. The Herb-Crusted Roast Salmon sits on crushed baby potatoes, garden peas, broad beans and sugar snaps, finished with a pea and tarragon velouté. The Open Norfolk Smoked Salmon Sandwich layers smoked salmon with honey-whipped ricotta, courgette ribbons, smashed cucumber and toasted pine nuts on malt rye, with a preserved lemon vinaigrette. The Chicken and Smoked Bacon Caesar - roasted chicken breast, smoked bacon, gem lettuce, focaccia croutons, soft-boiled free-range egg - is a classic done brilliantly.
The new small plates are equally strong. The Monkey Bread, made for Cosy Club by Baker Tom in Cornwall with clotted cream and a miso glaze, arrives and disappears faster than seems possible. Also on the table - Halloumi and Hot Honey, Garlic and Paprika Prawns on toasted sourdough, and Charred Padron Peppers with pimento pesto and toasted pine nuts.
As the afternoon moves into evening, the Martini Menu comes into its own - the Classic, the Dirty and the Gibson, each available with Tanqueray Gin or Ketel One Vodka. Margaritas get their own dedicated section this season - the Classic, Spicy Pear, Picante and The Flirt each crafted with premium tequila, fresh citrus and bold, summery flavours.
And if nobody's quite ready to leave, three new desserts round out the menu - a Coconut and Lime Panna Cotta with fresh mango and coconut biscuit crumb, a Tiramisu built with espresso and Marsala-soaked sponge and whipped mascarpone, and a Mascarpone and Madagascan Vanilla Cheesecake made with Somerset mascarpone, topped with macerated strawberries and white chocolate shards.
Lucy Knowles, Managing Director at Cosy Club, says: "We've worked really hard to create the kind of menu we want to eat ourselves - the sort of food that works for long, balmy afternoons with friends, where nobody's in a hurry. Finding the right ingredients has been a fantastic part of it - our smoked salmon comes from Norfolk, Baker Tom bakes our Monkey Bread for us down in Cornwall, and the mascarpone in our cheesecake is from Somerset."
“I just can't wait to see people settled in at a sun-drenched table with a glass of something cold and the small plates keep coming. That's the whole point of this menu. We cannot wait to welcome everyone in this summer."
The new spring–summer menu is available at all Cosy Club restaurants from 15 April 2026.
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