Cosy Club has just launched its Autumn/Winter menu across all sites, delivering a fresh line-up of comforting, seasonal dishes tailored for crisp mornings, cosy lunches, and indulgent dinners.
We recently dropped into the Exeter branch in Southernhay to put the new offerings through their paces. Developing this menu meant ensuring every single dish earned its place, according to Cosy Club Development Chef Tyler Shelley. He shared that every time they set out to develop a new menu, they start by reviewing all their dishes, why each one exists, whether they are proud of the suppliers they use, and fundamentally if their guests love it. He noted that swapping out summary options for wholesome favourites like the slow-roasted pork belly and the warming Satay Blackened Salmon, which he predicts will become a new cult classic, made updating the line-up both a challenge and a success.
Our evening in Southernhay began on a celebratory note with a crisp glass of Prosecco and a cold pint of Birra Moretti to settle in before the food arrived.
For starters, two seafood options from the new lineup set a high bar for the rest of the meal. The Garlic and Paprika Prawns featured garlic, lemon, and chilli king prawns tossed in rich smoked paprika butter, served generously across three pieces of toasted sourdough where the butter paired brilliantly with the bite of chilli and citrus. Alongside it, the Crispy Fried Calamari arrived perfectly cooked and paired with a smoky paprika aioli, fresh parsley, and a burnt lime to squeeze over the top.
Moving on to the mains, both choices showcased the new menu’s focus on vibrant, bold seasonal flavor combinations. True to Chef Tyler Shelley's prediction, the Satay Blackened Salmon with Coconut and Lemongrass stood out as a highlight, balanced with sugar snaps, pickled cucumber and ginger, crispy shallots, and a drizzle of toasted sesame oil alongside steamed basmati rice. The Tamarind-Glazed Shredded Duck Salad was equally impressive, offering a generous amount of tender duck meat mixed with charred spring onions, bean sprouts, sugar snaps, coriander, mint, pickled red chilli, sesame seeds, satay cream, nuoc cham dressing, and a satisfying crunch from crispy vermicelli noodles.
Rather than traditional sweet dishes, the meal concluded by sampling the dessert cocktails. The Espresso Martini provided a smooth blend of vanilla vodka, Kahlúa, and cold-brew coffee that was rich, bittersweet, and the ideal pick-me-up. To top it off, the Tiramisu Martini delivered the ultimate liquid dessert experience by combining vanilla vodka, Kahlúa, Baileys, and milk chocolate, complete with a sponge biscuit.
Overall, the new Autumn/Winter menu hits all the right notes for the season, blending comforting mains, sharp flavor balance in the starters, and indulgent dessert-style cocktails for a thoroughly satisfying evening in Exeter.
Given how impressive the dinner was, a return trip to Southernhay is definitely on the cards to explore that new breakfast selection for a morning visit.
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