CHEF’S TASTING MENU

Betel leaf with blue swimmer crab, salmon, salmon roe, kaffir, caramel pineapple, finger lime and crispy peanuts VGO DF GF

Crispy eggplant sticks, black vinegar sauce, spring onion, red chili DF VG GF (Not Coeliac)

Pan-fried Saganaki, honey and pepper currants V GF 

Chargrilled calamari, salmon cream, sesame & soy dressing, fresh cucumbers, white onions, togarashi GF DF 

Lamb Ribs cooked for 4 hours, chimichurri DF GF

Slow roasted charred carrots, fruit & grain mix, mint, feta, pomegranate VGO GF DFO

Crème chiboust, pineapple, lime granita, mango sorbet passionfruit syrup GF, NFO

VEGETARIAN
CHEF’S TASTING MENU

Betel leaf with coriander, Vietnamese mint, kaffir, caramel pineapple, finger lime and crispy peanuts DF GF

Crispy eggplant sticks, black vinegar sauce, spring onion, red chili DF VG GF (Not Coeliac)

Pan-fried saganaki, honey and pepper currants V GF  

Charred cabbage, eggplant pickle, tomato dahl, coriander, lemon yoghurt DFO 

Brussel sprouts, miso, chestnuts NFO GF VG

Slow roasted carrots, fruit & grain mix, mint, feta, pomegranate VGO GF DFO

Crème chiboust, pineapple, lime granita, mango sorbet passionfruit syrup GF, NFO        

DIETARY REQUIREMENT ABBREVIATION