to begin...
Snapper
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curry leaf cured sea bass with toasted coconut and coriander chatni
Leeks
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confit and torched leeks with burnt leek cashew puree, toasted seeds, nutritional yeast and hazelnut vinagirette
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Prawn
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prawn tartare with passion fruit, coriander and chilli
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Mussels
turmeric flatbread topped with steamed mussels with a spiced cream sauce and pickled fennel
Anchovies
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tomato and white miso tartare finished with marinated anchoves and basil
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Taramasalata
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pickled cucumber, green vegetable crudite
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...to follow
Lamb
crispy spiced lamb ragu with harrissa carrot salad, pistachio salsa verde and whipped feta
Bhaji Burger
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our plant based burger, turmeric brioche, crispy onion bhaji, fennel slaw and saffron aioli with masala fries
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Moussaka
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choose between plant based lentil and mushroom ragu or slow braised osso bucco with cashew bechamel, crispy aubergines and greek salad
Sea Bream
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whole sea bream wok fried with fragrant sri lankan yellow curry sauce, crsipy shallots and spring onions​​
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Seafood Pappardelle
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homemade pasta with fresh seafood
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Sea Bass Wellington​
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two fillets of sea bass, fennel mousse, nori and cripy puff pastry servd with a cockle cream sauce and saueed spinach​
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...to finish
Basque Cheesecake
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infused with earl grey, finished with candied citrus
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Affogato
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brown sugar and brandy ice cream with candid cashews
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Meringue​
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poached pears, honey, cardamom and chantilly cream
Chocolate
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vegan dark chocolate cashew mousse with aswaganda and lions mane mushroom powder
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Pineapple
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pineapple tarte tatin, spiced caramel, toasted coconut and candied cashews with a coconut ice cream
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Lemons
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italian meringue lemon and cream cheese mousse, chamomile shortbread crumb and meringue shards
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