Roast duck, potato cake and blood orange gel

Teriyaki beef sliders, wasabi mayo topped crushed wasabi peas

Salt beef slider, pickled new greens, Colman’s

Pulled beef infused with vanilla wrapped in Feuille De Brick

Seared beef ‘dumpling’ on a lotus crisp with asian vegetables and wasabi

Chicken Yakitori brushed with a lemon, honey and black pepper glaze

Salt cod croquettes, Yuzu mayo

Steamed sea bass, lemon reduction, soy spheres ginger crisps

Sweetcorn and polenta pancakes, spicy avocado salsas porttitor.

Lime, chili and watermelon gazpacho

Bruschetta, slow roasted heritage tomatoes and basil oil aged balsamic

Salmon sashimi on Majji Leaves with miso caviar and avocado oil

‘Sipsmith’ London Dry cured salmon, soy caviar, lime and ginger pipette

Yellow fin tuna marinated with cajun spices and served with citrus crème fraîche

Beef carpaccio drizzled with aged balsamic and course sea salt

Seared Pink Lady apples wrapped in smoked duck breast

Chicken liver cones topped with caramel and cracked pink pepper

Wasabi and ginger, whisky and orange cured salmon

Burnt candied lemon, lemon balm reduction

Tuna Tataki, pickled mooli, apple and mustard dressing

Edamame chili Salad , soy and sesame tuile

Tuna Tartar

Nicoise vegetables , picked baby vegetables

Black bread infused with lemon thyme and lemon

Peking duck, spring onions, cucumber and hoisin, lime cured watermelon

Red onion confit Tarte

Tomato, red onion and avocado salsa

Dehydrated tomatoes, avocado essence

Marinated sea bass stuffed with olives and preserved lemon
Served on a basil pomme puree, maple glazed carrots

Black cod cooked in miso
Sticky rice infused with ginger and lemon Grass

28 day aged rib of beef sous vide
Triple cooked chips, roasted heritage tomatoes, forest mushrooms
Homemade ketchup, red wine jus

Honey glazed duck breast, confit Leg
Hispi cabbage, Sauternes glazed carrots, duck bone broth

Slow cooked pressed shoulder of English Lamb
Duck Lollipop, truffled samphire, spring onion bonbon, lamb Jus

Sweet Potato and Sage Ravioli
Diced summer roasted vegetables, spicy soft polenta
White truffle oil , vegetable broth

Lemon and lavender drizzle cake, candied orange
Chocolate and whisky delice, blood orange sorbet, raspberry gel

Strawberries soaked in rose water, basil kiss, micro basil, liquid chocolate

Raspberry and chocolate macaron

Pistachio and Olive Oil Cake, compressed exotic fruits, lemongrass puree

Yuzu calypso, passion fruit crème brulee, lychee sorbet

Warm Green Tea Chocolate Fondant, Pear Sorbet

Teppanyaki

Beef, chicken and salmon yakitori and teriyaki
Lime, ginger and honey ribs
Cod marinated in a Yuzu sake dressing

Salmon & Vodka

Gin and Tonic, beetroot, wasabi and ginger cured salmon
Whole sides of Lapsang Souchong tea smoked salmon
All paired with a selection of flavoured vodkas

Shakshuka Bar

Mini Skillets of slow baked eggs cooked in a rich tomato sauce
offered with a choice of
Roasted peppers, marinated olives, preserved lemons, techina, lemon and parsley, toasted Challa

Bowl Food

Lime and coriander cured salmon fillet with a vegetable nori roll, pickled ginger, pickled cucumber and wasabi

Marinated tuna roll on asian coleslaw salad, wasabi mayonnaise and a lime and sesame dressing

Roast shredded duck and watermelon salad with spring onion, mizuna and a soy and ginger dressing

Foie Gras’ Éclair
Chicken liver mousse with black truffles
Finished with an balsamic glaze & pistachio crust

Crispy Cod, Minted Pea Puree, Caper Vinegar, straw Chip