Start with a couple of dishes a head, and continue to order as you please. All plates are share-able and come out one at a time.
Dinner
Oysters freshlty shucked with tequila - lime granita and salmon roe
Olives panfried with chilli and basil, served with bread
Grilled stilton bruschetta with fresh pear, rucola and toasted pecans
Prosciutto di San Daniel
Coppa di Parma
Hoese-made pate and duck rilettes with rhubarb chutney
Selection of charcuterie with pickles
Tamarind veal carpaccio with sweet and sour cucumber relish
Salmon two ways - house-smoked with herb crust and horseraddish tartar with pickled fennel
Braised checkpeas with swiss-chard and spinach with middle eastern spices
Korean style beef tartar with pinenuts, wakami and rice paper crisps
Citrus salad with fennel and watercress dressed with a tarragon vinaigrette
Roasted sweet and sour Iberican porkbelly rollade with chinese coleslaw
Lemon and rosemary pork and beef meatballs with saucey lentils
Pickled pumpkin and balsamic fig salad with marinated buffalo ricotta and dukkah
Sweet potato and celeriac roasted with caramelized miso, spring onions and sesame seeds
Roasted quail stuffed with a date and pancetta farce, served with a pommegranite jus
Braised lamb with Szechuan pepper and crushed jerusalem artichokes
Cheese
Three cheeses served with quince paste and balsamic jam
Dessert
Hot chocolate fondant with home-made carajillo ice cream and praline anglaise
Rum Baba with vanilla mascapone cream and Havana club rum
Something to start...
| Bloody Mary four ways | Tom Collins. Gin with lemon juice and soda | ||
| Original. Tomatojuice-vodka-tabasco-celery | Bellini. Collins style prosecco with fresh rhubarb | ||
| Virgin. Original. No vodka | Spritz. Aperol-prosecco | ||
| Mexicana. Tomatojuice-tequilla-coriander-lime-chilli | Jerez. Manzanilla sherry - cider-citrus-mint | ||
| Tokyo. Tomatojuice-vodka-ginger-ricevinegar-wasabi | Negroni. Gin-campari-martini rosso |
Share-able small plates
Start with a couple of dishes a head, and continue to order as you please. All plates are share-able and come out one at a time.
Dinner
Oysters freshlty shucked with tequila - lime granita and salmon roe
Olives panfried with chilli and basil, served with bread
Grilled stilton bruschetta with fresh pear, rucola and toasted pecans
Prosciutto di San Daniel
Coppa di Parma
Hoese-made pate and duck rilettes with rhubarb chutney
Selection of charcuterie with pickles
Tamarind veal carpaccio with sweet and sour cucumber relish
Salmon two ways - house-smoked with herb crust and horseraddish tartar with pickled fennel
Braised checkpeas with swiss-chard and spinach with middle eastern spices
Korean style beef tartar with pinenuts, wakami and rice paper crisps
Citrus salad with fennel and watercress dressed with a tarragon vinaigrette
Roasted sweet and sour Iberican porkbelly rollade with chinese coleslaw
Lemon and rosemary pork and beef meatballs with saucey lentils
Pickled pumpkin and balsamic fig salad with marinated buffalo ricotta and dukkah
Sweet potato and celeriac roasted with caramelized miso, spring onions and sesame seeds
Roasted quail stuffed with a date and pancetta farce, served with a pommegranite jus
Braised lamb with Szechuan pepper and crushed jerusalem artichokes
Cheese
Three cheeses served with quince paste and balsamic jam
Dessert
Hot chocolate fondant with home-made carajillo ice cream and praline anglaise
Rum Baba with vanilla mascapone cream and Havana club rum