Seasonal

It’s this truly personalized …

Spring Summer Menu

Canapés

Compressed watermelon and Cornish crab with mint and toasted black sesame seeds Courgette flower, queso and oregano empanadas Summer vegetable ceviche with broad beans,
courgette ribbons and heritage tomatoes with toasted coconut, lime and mango
Griddled chicken with a coriander and roasted peanut dukkah, with a broken buttermilk dipping sauce
Crab beignets with a chilli and apple chutney
Scorched corn, manchego and jalapeno croquettes with green tabasco aioli
Ramen fried chicken with avruga caviar and smoked yoghurt
Jerk chicken burgers with summer slaw, mango salsa and coriander and lime aioli
Bahn Xho with fermented chilli sauce and wild herbs
Black sesame crackers with seared beef, toasted coconut and a kimchi aioli
Shiso leaves with tuna and avocado tartar, gochujang dressing with toasted sesame seeds
Baked black bao buns, fried pork belly, kewpie mayonnaise, Japanese pickles
Spiced marinated aubergine skewers served on bamboo skewers
BBQ watermelon steak with compressed cucumber and chilli jam
Bajan salt cod fishcakes with parsley and chilli mayonnaise
Seared scallops, sweet corn puree with kimchi salsa and burnt lime

Starter

Courgette and feta fritters, parsley puree, caramelised walnuts and mint
Burrata with raw peas, watercress and pistachio pesto, pomegranate seeds and lemon oil
Asparagus wrapped in lardo with n’duja crumb, tabasco and mint dressing Cauliflower and white miso soup, fennel fronds, sourdough croutons Sprouted buckwheat salad with confit trout and roast lemon sauce Sage smoked chicken, grilled sourdough, whipped ricotta and London honey comb

Main

Maple-glazed duck breast, beetroot puree, pomegranate and baby heritage vegetables
Salmon ballotine, wilted leeks, white wine and cream sauce, tarragon oil
Cod loin, snow peas and courgettes, creamed potatoes, pea shoots
Rare roast rib of beef, artichoke puree, malted artichoke crisps, wild garlic oil
Spring lamb loin, whisky glaze, borlotti beans, garden herbs and baby carrots
Caramelised cauliflower steak, puy lentils, labneh, glazed baby beetroots, rocket and smoked almonds

Dessert

Dark chocolate mousse, rhubarb, ginger syrup, crystallised violet
Sansho strawberry tart with ginger and pink peppercorns
Pistachio and Strawberry vacherin with prosecco
Grapefruit curd tartlets with vanilla cream, meringue shards and toasted coconut
Honeyed peach and brown sugar pavlova with basil cream
Cardamom, rhubarb and buttermilk tart with pistachio brittle