Extraordinary Dining,
In Your Own Space

Carpaccio di Manzo

Thinly sliced raw beef filet drizzled with truffle oil, garnished with arugula, shaved Parmesan, and capers.

Frozen Tomato & Burrata Salad

Creamy burrata cheese served with grated frozen tomato granita, fresh basil, and a balsamic reduction.

Gamberi con N'duja e Salsa di Pomodoro

Succulent prawns sautéed with spicy N'duja sausage, served in a rich tomato sauce and garnished with fresh basil.

Truffled Mushroom Arancini

Golden, crispy risotto balls infused with truffle oil and filled with wild mushrooms, served with a rich saffron aioli.

Capesante al Forno con Prosciutto e Pesto

Baked sea scallops wrapped in prosciutto, served with basil pesto sauce, roasted cherry tomatoes, and a drizzle of balsamic reduction.

Risotto ai Frutti di Mare

Creamy risotto with a medley of seafood including shrimp, scallops, and mussels, infused with saffron and white wine.

Tagliatelle al Tartufo

Fresh tagliatelle pasta in a rich black truffle cream sauce, garnished with shaved truffles and Parmesan.

Ravioli di Gambero

Prawn ravioli served with a light tomato and basil sauce, finished with a touch of cream.

Gnocchi al Gorgonzola

Potato gnocchi in a creamy Gorgonzola sauce, topped with toasted walnuts and a drizzle of honey.

Pappardelle al Ragù di Cinghiale

Wide ribbon pasta with a slow-cooked wild boar ragù, garnished with rosemary and grated Pecorino Romano.

Filetto di Manzo

Grilled beef tenderloin with a Barolo wine reduction, served with truffle mashed potatoes and sautéed spinach.

Branzino al Forno

Oven-baked sea bass with lemon, herbs, and capers, served with roasted vegetable medley and a side of saffron risotto.

Pollo alla Valdostana

Chicken breast stuffed with Fontina cheese and prosciutto, served with a mushroom Marsala sauce and herb-roasted potatoes.

Costolette di Agnello

Herb-crusted lamb chops with a mint and red wine jus, accompanied by a potato gratin and seasonal baby vegetables.

Melanzane alla Parmigiana

Layers of eggplant, mozzarella, Parmesan, and tomato sauce, baked to perfection and served with a basil and pine nut salad.

Tiramisù

Classic Italian dessert with layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder.

Panna Cotta alla Vaniglia

Vanilla panna cotta served with a fresh berry compote and a hint of mint.

Cannoli Siciliani

Crisp pastry shells filled with sweet ricotta, chocolate chips, and candied orange peel.

Torta al Limone

Lemon tart with a buttery crust, topped with a light lemon curd and a dollop of whipped cream.

Poached Pears in Red Wine

Pears poached in a spiced red wine reduction, served with a drizzle of honey and a sprinkle of crushed pistachios.

Roast Lamb with Manchego Crust and Red Wine Jus

Succulent roast lamb rack encrusted with Manchego cheese and fresh herbs, served with a rich red wine jus, roasted garlic potatoes, and seasonal vegetables.

Paella Valenciana

A traditional Spanish paella with saffron-infused rice, vegetables, and a mix of proteins including chicken, rabbit, and a variety of shellfish, garnished with fresh parsley and lemon wedges.

Grilled Vegetable Platter with Romesco Sauce

Seasonal vegetables — bell peppers, zucchini, eggplant, and asparagus — grilled and served with a smoky Romesco sauce made from roasted red peppers, almonds, and tomatoes.

Lemon Posset with Raspberry Coulis

A smooth and tangy lemon posset, served chilled with a vibrant raspberry coulis and garnished with fresh mint.

Crema Catalana

A Spanish version of crème brûlée, with a rich vanilla custard base topped with a thin, crisp layer of caramelized sugar, garnished with a twist of orange zest.

Eton Mess

A delightful mix of crushed meringue, fresh strawberries, and whipped cream, elegantly layered and garnished with mint leaves.

Asado Platter

A large platter featuring a variety of grilled meats including ribeye steak, short ribs, and chicken, all seasoned with traditional Argentinian spices and served with chimichurri sauce.

Papas a la Provenzal

Crispy potato wedges tossed with garlic, parsley, and olive oil.

Grilled Vegetables

A selection of seasonal vegetables such as bell peppers, zucchini, and eggplant, grilled and seasoned with herbs and olive oil.

Ensalada Criolla

A simple and refreshing salad of tomatoes, red onions, and bell peppers, dressed with olive oil, vinegar, and fresh parsley.

Dulce de Leche Cheesecake

Argentinian caramel sauce topped cheesecake.

Salada de Palmito VE

Hearts of palm, avocado, cherry tomato, and red onion with lime vinaigrette

Salada de Grãos VE

Black-eyed peas, sweetcorn, peppers, and fresh herbs

Brigadeiro Duo V

Classic chocolate and coconut versions, rolled into elegant truffle balls

Abacaxi com Hortelã VE

Fresh pineapple with mint syrup. Light, refreshing, palate-cleansing

Causa Limeña de Cangrejo

Silky yellow potato purée layered with sweet crab, lime, and rocoto chili cream

Empanaditas de Quinoa y Verduras VE

Mini baked pastries filled with quinoa, sweetcorn, spinach, and ají amarillo

Tiradito Nikkei

Yellowtail sashimi dressed in passionfruit leche de tigre with sesame and shiso

Ceviche Vegano de Camote y Choclo VE

Sweet potato and giant corn ceviche in zesty lime-coconut leche de tigre

Arepitas de Plátano y Frijol Negro VE

Mini plantain and black bean corn cakes topped with avocado cream

Beef Anticuchos

Chargrilled skewers glazed with smoky ají panca and garlic — a classic Peruvian street favourite

Mini Pollo a la Brasa Buns

Pulled rotisserie-style chicken with paprika mayo and pickled red onion in soft brioche

Mini Lomo Saltado Tartlets

Tender beef sautéed with red onion and tomato in a soy reduction, served in crisp tartlets

Yuca Fries con Salsa Huancaína V

Golden cassava fries with a spicy Peruvian cheese and ají amarillo dip

Alfajores de Lúcuma V

Delicate shortbread sandwich cookies filled with lucuma caramel and dusted with sugar

Citrus-Cured Sea Bream

Amalfi lemon, extra-virgin olive oil pearls, fennel pollen, sea herbs

Charred Octopus

Smoked paprika glaze, confit cherry tomatoes, parsley oil, sherry vinegar

Ricotta and Lemon Ravioli V

Handmade pasta, sage brown butter, toasted pine nuts, aged Pecorino, black pepper

Pan-Roasted Turbot

Saffron and white wine velouté, braised fennel, caper and raisin relish

Herb-Crusted Pork Loin

Rosemary and garlic crust, aubergine purée, courgette flower, olive jus, preserved lemon

Olive Oil and Orange Cake V

Almond crumb, mascarpone cream, honeyed orange segments

Tomahawk Ribeye Steak

A large, flavorful ribeye steak grilled with Mediterranean herbs, served sliced for sharing, and garnished with rosemary and sea salt.

Roasted Vegetables

A colorful mix of bell peppers, zucchini, eggplant, and red onions, roasted with olive oil, garlic, and thyme.

Greek Salad

A refreshing blend of cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese, tossed with olive oil, lemon juice, and oregano.

Lemon Herb Couscous

Fluffy couscous flavored with lemon zest, chopped parsley, mint, and a touch of olive oil.

Garlic Butter Mushrooms

Sautéed mushrooms in a rich garlic butter sauce, finished with a sprinkle of fresh parsley.

Beetroot Carpaccio with Candied Walnuts and Horseradish Cream

Thinly sliced roasted beetroot with vegan horseradish cream, candied walnuts, and fresh herbs

Roasted Parsnip Soup with Hazelnut Oil and Thyme

Smooth roasted parsnip soup drizzled with hazelnut oil and finished with fresh thyme

Heirloom Tomato and Basil Tartare with Balsamic Reduction

Finely chopped heirloom tomatoes and fresh basil with a balsamic glaze and crispy sea salt croutons

Wild Mushroom and Tarragon Pâté with Crusty Bread

Rich and earthy wild mushroom pâté with fresh tarragon, served with freshly baked bread

Asparagus and Pea Salad with Lemon Vinaigrette

Blanched asparagus and peas in a light lemon vinaigrette, garnished with shaved radishes and edible flowers

Lemon and Lavender Tart

Zesty lemon tart infused with lavender, in a crisp vegan shortcrust pastry

Apple Tarte Tatin with Vanilla Bean Syrup

Caramelised apples atop a delicate puff pastry, with a drizzle of vanilla bean syrup

Poached Pears in Red Wine with Star Anise and Cinnamon

Pears poached in spiced red wine, served with toasted hazelnuts

Dark Chocolate Mousse with Sea Salt and Olive Oil

Rich, velvety dark chocolate mousse topped with sea salt and extra virgin olive oil

Raspberry and Almond Frangipane Tart GF

Gluten-free almond frangipane tart filled with fresh raspberries and topped with flaked almonds

Beetroot Carpaccio with Candied Walnuts VE

Thinly sliced roasted beetroot with a vegan horseradish cream, topped with candied walnuts and fresh herbs.

Roasted Parsnip Soup with Hazelnut Oil VE

Smooth roasted parsnip soup drizzled with hazelnut oil and finished with a garnish of fresh thyme.

Heirloom Tomato and Basil Tartare VE

Finely chopped heirloom tomatoes with fresh basil, served with a balsamic glaze and crispy sea salt croutons.

Wild Mushroom and Tarragon Pâté VE

Rich and earthy pâté from a variety of wild mushrooms and fresh tarragon, served with freshly baked bread.

Asparagus and Pea Salad with Lemon Vinaigrette VE

Blanched asparagus and peas tossed in a light lemon vinaigrette, garnished with shaved radishes and edible flowers.

Braised Artichoke Hearts with Garlic and Lemon VE

Tender artichoke hearts slow-braised with garlic, lemon, and olive oil, with sea salt and fresh parsley.

Carrot and Ginger Risotto with Toasted Almonds VE

Creamy risotto infused with carrot and ginger, topped with toasted almonds and fresh parsley.

Heritage Beetroot Salad with Dijon and Watercress VE

Roasted heritage beetroot with a Dijon mustard vinaigrette, accompanied by peppery watercress.

Roasted Cauliflower with Capers and Brown Butter VE

Oven-roasted cauliflower florets tossed in capers and vegan brown butter, with lemon and chopped parsley.

Leek and Potato Terrine with Chive Oil VE

Layers of thinly sliced leeks and potatoes baked to perfection, finished with a drizzle of chive-infused oil.

Florentine T-Bone Steak

A large, succulent T-bone steak seasoned with rosemary and garlic, grilled to perfection and served sliced for sharing.

Truffle Parmesan Fries

Crispy fries tossed with truffle oil, grated Parmesan, and parsley.

Grilled Asparagus

Drizzled with lemon olive oil and topped with shaved Pecorino Romano.

Rosemary Roasted Potatoes

Golden and crispy, tossed with rosemary, garlic, and sea salt.

Mixed Green Salad

A fresh blend of arugula, radicchio, and baby spinach with cherry tomatoes, red onion, cucumber, and a lemon vinaigrette.

Caprese Skewers

Cherry tomatoes, fresh mozzarella balls, and basil leaves drizzled with balsamic glaze.

Mini Margherita Pizzas

Bite-sized pizzas topped with tomato sauce, fresh mozzarella, and basil.

Arancini

Crispy risotto balls stuffed with mozzarella, served with marinara sauce.

Antipasto Platter

Cured meats, marinated olives, artichoke hearts, sun-dried tomatoes, and assorted cheeses.

Bruschetta Trio

Tomato & basil, roasted red pepper & goat cheese, and mushroom & truffle oil bruschettas.

Mini Tacos

Soft corn tortillas with grilled chicken, beef, or vegetarian toppings, served with salsa, guacamole, and sour cream.

Chili-Lime Grilled Shrimp

Skewered shrimp marinated in chili-lime sauce, grilled to perfection.

Elote — Mexican Street Corn

Grilled corn brushed with creamy chili-lime sauce, sprinkled with cotija cheese and cilantro.

Stuffed Jalapeños

Jalapeños filled with cream cheese, wrapped in bacon, baked until crispy.

Quesadilla Slices

Cheese and vegetable quesadillas, served with pico de gallo and sour cream.

Patatas Bravas

Crispy potatoes topped with spicy tomato sauce and garlic aioli.

Gambas al Ajillo

Sautéed shrimp in garlic and chili-infused olive oil, garnished with fresh parsley.

Spanish Tortilla

Traditional Spanish omelette with eggs, potatoes, and onions, cut into small squares.

Chorizo al Vino

Spicy Spanish chorizo sausages simmered in red wine.

Stuffed Piquillo Peppers

Piquillo peppers filled with goat cheese and herbs, drizzled with olive oil.

Churros with Chocolate Sauce

Crispy fried dough sticks rolled in cinnamon sugar, served with a rich chocolate dipping sauce.

Tiramisu Cups

Individual cups of classic tiramisu with espresso-soaked ladyfingers, mascarpone cream, and cocoa powder.

Lemon Ricotta Cannoli

Lemon tartlets served with whipped cream.

Jerk Shrimp Skewers

Grilled shrimp marinated in spicy jerk seasoning, served with a fresh mango salsa.

Coconut and Pumpkin Soup

A creamy blend of coconut milk and pumpkin, topped with roasted pumpkin seeds and a drizzle of chili oil.

Conch Fritters

Crispy conch fritters served with a tangy lime aioli and pickled vegetables.

Avocado and Mango Salad

Fresh avocado and mango on a bed of mixed greens, drizzled with citrus vinaigrette and toasted coconut flakes.

Caribbean Crab Cakes

Golden crab cakes seasoned with Caribbean spices, served with a pineapple and bell pepper chutney.

Grilled Mahi-Mahi with Pineapple Salsa

Tender mahi-mahi grilled and topped with fresh pineapple salsa, served with coconut rice and sautéed greens.

Jerk Chicken Breast

Spicy jerk-marinated chicken grilled to perfection, served with fried plantains, rice and peas, and coleslaw.

Curried Goat

Slow-cooked goat in a rich curry sauce, served with steamed jasmine rice and roasted vegetables.

Vegetable Rundown

A hearty coconut milk stew with root vegetables and seasonal greens, served with Johnny cakes.

Stuffed Caribbean Lobster Tail

Lobster tail filled with breadcrumbs, herbs, and spices, served with garlic butter and grilled asparagus.

Caprese Skewers

Cherry tomatoes, fresh mozzarella, and basil leaves drizzled with balsamic glaze.

Mini Vegetable Spring Rolls

Crispy spring rolls filled with mixed vegetables, served with sweet chili dipping sauce.

Bruschetta Trio

Tomato & basil, roasted red pepper & goat cheese, and avocado & lime on toasted baguette slices.

Stuffed Mini Bell Peppers

Mini bell peppers stuffed with quinoa, feta, and herbs.

Deviled Eggs

Classic deviled eggs with a hint of paprika and chives.

Grilled Chicken Skewers

Marinated chicken skewers grilled to perfection, served with a yogurt mint sauce.

Vegetarian Lasagna

Layers of pasta, ricotta, spinach, and rich tomato sauce, topped with melted cheese.

Honey Glazed Ham

Sliced honey-glazed ham served with pineapple rings.

Baked Ziti

Pasta baked with marinara sauce and a mix of cheeses, topped with a golden crust.

Roasted Vegetable Platter

A colourful mix of roasted bell peppers, courgette, carrots, and potatoes with herbs.

Cheesy Garlic Bread

Freshly baked bread topped with garlic butter and melted cheese.

Caesar Salad

Crisp romaine lettuce, croutons, and Parmesan tossed in a creamy Caesar dressing (anchovies optional).

Fruit Salad

A refreshing mix of seasonal fruits — watermelon, strawberries, grapes, and blueberries.

Macaroni and Cheese

Creamy mac and cheese with a crispy breadcrumb topping — loved by kids and adults alike.

Herb Roasted Potatoes

Baby potatoes roasted with olive oil, garlic, and herbs.

Mini Cupcakes

Assorted chocolate, vanilla, and red velvet cupcakes topped with buttercream frosting and sprinkles.

Fruit Tartlets

Mini tartlets filled with vanilla custard and topped with fresh berries.

Chocolate Dipped Strawberries

Fresh strawberries dipped in dark and white chocolate.

Lemon Bars

Tangy lemon squares with a buttery crust and a dusting of icing sugar.

Ice Cream Sundae Bar

A selection of ice cream flavours with chocolate sauce, caramel, sprinkles, and whipped cream.

Mini Cheese Sandwiches

Bite-sized cheese sandwiches on soft bread, crusts removed.

Chicken Nuggets

Crispy chicken nuggets served with ketchup and honey mustard.

Vegetable Sticks with Hummus

Carrot, cucumber, and bell pepper sticks served with a creamy hummus dip.

Mini Pizzas

Small pizzas with toppings including cheese & tomato, pepperoni, and bell pepper.

Burrata, Heritage Tomato & Basil Oil V

Creamy burrata with compressed heritage tomatoes, basil oil, toasted sourdough crumb, and aged balsamic

Roasted Celeriac Velouté V

Silky roasted celeriac soup finished with truffle crème fraîche, hazelnut crumb, and chive oil

Charred Asparagus, Poached Egg & Hollandaise V

Grilled asparagus with a soft poached egg, lemon hollandaise, and parmesan crisp

Beetroot Carpaccio V

Thin shaved roasted beetroot, whipped goat's cheese, candied walnuts, orange segments, and micro herbs

Wild Mushroom & Thyme Tartlet V

Buttery shortcrust tart filled with sautéed woodland mushrooms, thyme, shallots, and truffle mascarpone

Hand-Rolled Ricotta & Spinach Ravioli V

Fresh pasta with ricotta and spinach, served with sage butter, toasted pine nuts, and parmesan

Roasted Pumpkin Risotto V

Carnaroli risotto with roasted squash purée, crispy sage, pumpkin seeds, and aged pecorino

Grilled Halloumi, Lentil & Herb Salad V

Warm puy lentils with grilled halloumi, roasted peppers, parsley, and lemon vinaigrette

Truffle Potato Gnocchi V

Soft potato gnocchi with wild mushroom cream, shaved black truffle, and parmesan

Caramelised Onion & Gruyère Tart V

Slow-cooked onions in a buttery pastry shell with Gruyère cheese and thyme salad

Aubergine Parmigiana V

Slow-baked aubergine layered with San Marzano tomato sauce, mozzarella, basil, and parmesan

Wild Mushroom & Truffle Pithivier V

Flaky puff pastry filled with mushrooms, shallots, and herbs, served with Madeira jus

Roasted Cauliflower Steak VE

Spiced cauliflower steak with tahini yoghurt, pomegranate, toasted almonds, and herb oil

Butternut Squash & Sage Tortellini V

Handmade tortellini with brown butter, crispy sage, toasted hazelnuts, and aged parmesan

Vegetable Wellington VE

Roasted root vegetables, spinach, and mushroom duxelles wrapped in puff pastry with red wine jus

Dark Chocolate & Hazelnut Delice V

Rich chocolate mousse layered with hazelnut praline and cocoa sponge

Lemon Posset, Shortbread & Berries V

Silky lemon cream set with fresh berries and buttery shortbread crumb

Vanilla Panna Cotta V

Madagascar vanilla panna cotta with roasted rhubarb and almond crumble

Pistachio & White Chocolate Cheesecake V

Baked pistachio cheesecake with white chocolate and raspberry coulis

Caramelised Apple Tarte Tatin V

Classic inverted apple tart with vanilla bean ice cream

Mini Sausage Rolls

Puff pastry filled with seasoned sausage meat, baked until golden and crispy.

Cheese and Onion Tartlets

Bite-sized tartlets filled with caramelised onions and melted cheddar cheese.

Smoked Salmon Blinis

Mini pancakes topped with Scottish smoked salmon, lemon crème fraîche, and dill.

Stuffed Cherry Tomatoes

Cherry tomatoes stuffed with herbed cream cheese and garnished with chives.

Mini Prawn Cocktails

Individual glasses of prawns with Marie Rose sauce, shredded lettuce, and a wedge of lemon.

Winter Vegetable Soup V

Creamy roasted winter vegetable soup garnished with fresh thyme and a drizzle of olive oil.

Duck Liver Pâté

Smooth duck liver pâté served with toasted brioche, red onion marmalade, and cornichons.

Prawn and Avocado Salad

Fresh prawns and avocado on a bed of mixed greens, drizzled with a citrus vinaigrette.

Melon and Prosciutto

Sweet melon slices wrapped in prosciutto — a simple, crowd-pleasing starter.

Mini Caprese Skewers

Cherry tomatoes, mozzarella balls, and basil leaves drizzled with balsamic reduction.

Bacon-Wrapped Turkey Crown

Succulent Essex-bred turkey crown wrapped in smoky streaky bacon, cooked sous vide and finished in the oven.

Medium Rare Fillet of Beef

Whole fillet of British beef cooked to perfection and rested in butter.

Smoked Honey Glazed Gammon

Gammon glazed with maple syrup and sliced orange, braised with a light brine.

Whole Norfolk Goose

A whole Norfolk-raised goose basted in butter and herbs.

Pumpkin Seed & Butternut Squash Vegan Roast VE

Butternut squash and pumpkin seeds combined with orange zest and breadcrumbs.

Christmas Trifle

Layers of sponge cake, custard, fruit, and whipped cream.

Lemon Posset

Creamy lemon dessert served with shortbread biscuits.

Chocolate Yule Log

Chocolate sponge roll filled with cream and covered in chocolate ganache.

Pavlova

Crisp meringue topped with whipped cream and fresh berries.

Fruit Salad

A refreshing mix of seasonal fruits.

Elderflower Cured Salmon

With beetroot gel, horseradish snow, and micro fennel.

Truffled Mushroom Arancini

Served with a saffron aioli and edible flowers.

Smoked Mackerel Croquette

Accompanied by a dill and cucumber espuma.

Foie Gras Torchon

With rhubarb compote and toasted brioche crumbs.

Heritage Carrot Tartare

Infused with chervil oil, served on a rye crisp.

Seared Scallops

With pea purée, crispy pancetta, and a mint oil drizzle.

Wild Garlic Soup

Finished with a poached quail egg and black truffle shavings.

Duck Liver Parfait

Served with a spiced plum chutney and toasted brioche.

Asparagus & Burrata Salad

With heirloom tomatoes, basil oil, and balsamic pearls.

Crab & Avocado Tian

Garnished with lemon crème fraîche and caviar.

Pan-Roasted Turbot

Accompanied by samphire, brown shrimp, and a caper beurre blanc.

Poached Lobster Tail

Served with a vanilla beurre blanc and cauliflower textures.

Sea Bass Fillet

With a champagne and chive velouté, celeriac purée, and pickled shallots.

Monkfish Medallions

Accompanied by a saffron risotto, crispy squid, and tomato concassé.

Herb-Crusted Halibut

With a lobster bisque, fennel salad, and seaweed emulsion.

Lamb Wellington

With wild mushroom duxelles, parsnip purée, and a red wine jus.

Roasted Chicken Breast

Accompanied by pearl barley, bacon lardons, and a Madeira sauce.

Beef Fillet Rossini

Topped with pâté, truffle jus, and a potato fondant.

Venison Loin

With blackberry sauce, celeriac dauphinoise, and buttered kale.

Butternut Squash & Chestnut Ravioli V

With sage butter, roasted pine nuts, and crispy sage leaves.

Korean BBQ Ribs (Galbi)

Marinated in soy sauce, garlic, sesame oil, and gochujang, grilled to perfection.

Lamb Barbacoa

Lamb shoulder slow-cooked in guajillo and ancho chilies, garlic, and Mexican spices.

Jamaican Jerk Chicken

Chicken marinated in a spicy jerk sauce of Scotch bonnet peppers, allspice, and thyme.

Argentinean Asado

Beef ribs, chorizo, and sweetbreads grilled on an open flame, served with chimichurri and grilled vegetables.

Japanese Yakitori

Chicken thigh, scallion, and bell pepper skewers glazed with tare sauce, served with pickled ginger.

Indian Tandoori Chicken

Chicken marinated in yogurt with garam masala, turmeric, and cumin, served with naan bread.

Brazilian Picanha Skewers

Top sirloin cap seasoned with rock salt, cumin, and smoked paprika, skewered with peppers and onion, served with chimichurri.

South African Braai Boerewors

Traditional beef and pork sausage grilled and seasoned with coriander and nutmeg.

Moroccan Lamb Kebabs

Lamb cubes marinated in cumin, coriander, and cinnamon, skewered and grilled.

American BBQ Pulled Pork Sandwich

Slow-cooked pork shoulder shredded with tangy BBQ sauce, served on a brioche bun with coleslaw.

Vietnamese Lemongrass Shrimp

Shrimp marinated in lemongrass, garlic, coriander, chilli, and fish sauce.

Mediterranean Grilled Sea Bass

Sea bass marinated in olive oil, lemon, garlic, and herbs, grilled and served with roasted vegetables and herb-infused oil.

Thai Grilled Aubergine VE

Aubergine slices marinated in soy sauce, garlic, and chili, grilled and topped with fresh herbs and crushed peanuts.

Mexican Grilled Corn — Elote VE

Corn on the cob slathered with vegan mayo, lime juice, chili powder, crushed peanuts, and cilantro.

Mediterranean Grilled Halloumi V

Grilled halloumi served with arugula, cherry tomatoes, cucumber, and a lemon-olive oil dressing.

Charred Cucumber & Shiso Salad

Smoked baby cucumber, fresh shiso, toasted sesame, and lime–soy dressing.

Roasted Sweet Potato & Black Bean Salad

With avocado, red onion, coriander, and cumin–lime vinaigrette.

Fennel, Orange & Radish Salad

Shaved fennel, citrus supremes, watermelon radish, and chili oil.

Grilled Corn, Tomato & Avocado Salad

Charred corn, heirloom tomato, cilantro, and smoked paprika dressing.

Green Mango & Herb Salad

Julienned mango, Thai basil, mint, and roasted peanuts with chili–lime dressing.

Watermelon, Feta & Mint Salad

Crisp watermelon, crumbled feta, mint, and pistachio with lemon–sumac dressing.

Charred Aubergine & Chickpea Salad

Grilled aubergine, chickpeas, pomegranate, and tahini–yogurt sauce.

Heirloom Tomato & Burrata Salad

Colourful heirloom tomatoes, creamy burrata, basil oil, and balsamic pearls.

Roasted Beetroot & Arugula Salad

With goat cheese, candied walnuts, and honey–cumin vinaigrette.

Couscous, Herb & Pomegranate Salad

Pearl couscous with parsley, mint, dill, and preserved lemon dressing.

Smoked Garlic & Herb Potatoes

Crisp baby potatoes with confit garlic, thyme, rosemary, and smoked sea salt.

Coconut Rice with Sesame & Lime Leaf

Jasmine rice infused with coconut milk, kaffir lime leaf, and a sprinkle of sesame.

Charred Broccolini with Chili Oil & Lemon

Grilled tender-stem broccoli with garlic-chili oil, lemon zest, and sea salt.

Truffled Miso Butter Corn

Charred corn off the cob folded with miso butter, truffle oil, and spring onion.

Roasted Cauliflower with Cumin & Harissa Yogurt

Oven-roasted florets with cumin and paprika, served over harissa yogurt and toasted almonds.

Chimichurri Roasted Vegetables

Seasonal root and Mediterranean vegetables roasted and finished with herb chimichurri.

Grilled Polenta with Parmesan & Rosemary

Golden polenta slices grilled until crisp, brushed with rosemary butter and shaved Parmesan.

Caramelised Plantains with Chili Honey & Lime

Golden plantain slices glazed with chili honey, lime juice, and a hint of rum.

Ginger-Soy Glazed Mushrooms

Wild mushrooms seared with ginger, soy, and mirin, finished with spring onion and sesame.

Saffron & Cardamom Basmati Pilaf

Fragrant long-grain rice with toasted almonds, golden raisins, saffron, and cardamom.

Brie

Creamy and soft, perfect for spreading on crackers or pairing with fruit.

Aged Cheddar

Sharp and crumbly, offering a bold flavour.

Goat Cheese

Tangy and smooth, ideal with honey or figs.

Blue Cheese

Rich and pungent, a great pairing with walnuts and honey.

Manchego

Nutty and firm, a classic Spanish cheese that pairs beautifully with quince paste.

Prosciutto

Thinly sliced, salty Italian ham.

Salami

A selection of mild and spicy salamis.

Chorizo

Spicy Spanish sausage with a smoky flavour.

Capicola

Cured pork with a hint of spice.

Pâté

Smooth and rich liver pâté served with cornichons and mustard.

Artisan Baguette

Sliced fresh baguette with a crispy crust and soft interior.

Grissini Breadsticks

Thin, crunchy breadsticks.

Lavash Crackers

Thin and crispy, perfect for dipping.

Seeded Crackers

Packed with a mix of seeds for a healthy crunch.

Sourdough Bread

Rustic slices with a tangy flavour.

Hummus

Creamy chickpea dip, perfect with vegetables and bread.

Baba Ganoush

Smoky aubergine dip with tahini.

Honey

A drizzle of honey pairs beautifully with cheeses and fruits.

Quince Paste

Sweet and slightly tangy paste, perfect with Manchego.

Fig Jam

Sweet and rich, ideal with both cheese and meats.

Fresh Berries

Strawberries, raspberries, blackberries, and blueberries.

Grapes

Red and green seedless grapes.

Figs

Fresh figs, halved.

Dried Apricots

Sweet and chewy, perfect with nuts and cheese.

Cucumber Slices

Crisp and refreshing.

Cherry Tomatoes

Sweet and juicy, great for adding colour to the table.

Baby Carrots

Crunchy and naturally sweet.

Radishes

Sliced thinly, adding a peppery bite.

Pickles

Sweet gherkins and dill pickles, adding a tangy contrast.

Fresh Herbs

Sprigs of rosemary and thyme for garnish and added aroma.

Edible Flowers

Delicate and colourful, a final touch of elegance.

Marinated Olives

A mix of green and black olives marinated with herbs and garlic.

Almonds

Lightly toasted and salted.

Walnuts

Rich and earthy, a perfect match with blue cheese.

Pistachios

Shelled and salted, providing a satisfying crunch.

Cashews

Buttery and smooth, a crowd favourite.

Winter Vegetable Soup V

Creamy roasted winter vegetable soup garnished with fresh thyme and a drizzle of olive oil.

Duck Liver Pâté

Smooth duck liver pâté served with toasted brioche, red onion marmalade, and cornichons.

Prawn and Avocado Salad

Fresh prawns and avocado on a bed of mixed greens, drizzled with a citrus vinaigrette.

Melon and Prosciutto

Sweet melon slices wrapped in prosciutto — a simple, crowd-pleasing starter.

Mini Caprese Skewers

Cherry tomatoes, mozzarella balls, and basil leaves drizzled with balsamic reduction.

Medium Rare Fillet of Beef

Whole fillet of British beef cooked to perfection and rested in butter.

Chicken Thigh Fajitas

Smoky adobo marinade with peppers and onions

Slow-Cooked Pork Carnitas

Citrus, cumin, and oregano with crispy edges

Charred Veg & Mushroom Fajitas VE

Peppers, onions, and mushrooms with chipotle-lime dressing

Beef Barbacoa

Slow-cooked in ancho and guajillo-style sauce

Churros V

Cinnamon sugar churros with warm chocolate dip

Dulce de Leche Cheesecake V

Mini cheesecake topped with dulce de leche and a sprinkle of sea salt

Mexican Chocolate Brownie Bites V

Chocolate brownie with a salted caramel dip

Tuna Tostada with Avocado Mousse

Seared ahi tuna on a crisp tostada with avocado mousse, pickled onions, and soy-lime dressing.

Corn Esquites with Truffle and Queso Fresco

Charred sweet corn with creamy lime aioli, truffle oil, crumbled queso fresco, and micro cilantro.

Lobster and Mango Ceviche

Fresh lobster marinated in lime juice with mango, red onion, jalapeño, and cilantro, served with plantain chips.

Duck Carnitas Sope

Slow-cooked duck carnitas on a corn sope with black bean purée, pickled radish, and orange-chipotle reduction.

Roasted Poblano Soup

Creamy roasted poblano soup with toasted pumpkin seeds, a swirl of Mexican crema, and crumbled cotija cheese.

Braised Short Rib with Mole Negro

Tender beef short rib with rich Oaxacan mole negro, garlic mashed potatoes, and roasted baby carrots.

Pan-Seared Red Snapper with Salsa Veracruzana

Red snapper with tangy tomato, olive, and caper salsa, sautéed green beans, and cilantro-lime rice.

Chili-Rubbed Lamb Rack with Tamarind Glaze

Rack of lamb with chili and herb rub, tamarind glaze, roasted sweet potatoes, and sautéed kale.

Pork Belly with Salsa Verde and Ancho Chile Oil

Crispy pork belly over creamy white bean purée, drizzled with salsa verde and ancho chile oil.

Vegetarian Enchiladas with Pipian Verde V

Corn tortillas with roasted squash and goat cheese, topped with pumpkin seed pipian sauce, sautéed kale, and toasted pepitas.

Roasted Poblano and Corn Soup V

Creamy roasted poblano and sweet corn soup, garnished with cotija cheese, fresh coriander, and a drizzle of lime-infused sour cream.

Chilled Avocado and Cucumber Gazpacho VE

Refreshing chilled soup of avocado, cucumber, and lime, served with crispy tortilla strips and a hint of jalapeño.

Grilled Halloumi Tacos V

Soft corn tortillas with grilled halloumi, avocado, and pickled red onions, topped with a chipotle mayo drizzle.

Mango and Jicama Salad VE

Juicy mango and crunchy jicama dressed with chilli-lime vinaigrette, sprinkled with toasted pumpkin seeds.

Huitlacoche and Oaxaca Cheese Quesadillas V

Crispy quesadillas filled with earthy huitlacoche and melted Oaxaca cheese, served with salsa verde.

Stuffed Poblano Peppers V

Poblano peppers stuffed with black beans, quinoa, and cheese, baked and served with a smoky tomato sauce.

Sweetcorn Tamales with Red Salsa V

Soft homemade tamales filled with sweetcorn, served with a zesty red salsa and a side of crema.

Tostadas with Refried Beans and Guacamole V

Crispy tostadas topped with creamy refried beans, guacamole, and pickled cabbage, finished with crumbled cheese.

Wild Mushroom and Goat's Cheese Empanadas V

Flaky empanadas stuffed with wild mushrooms and tangy goat's cheese, served with roasted tomatillo salsa.

Stuffed Avocado with Quinoa and Salsa Verde V

Roasted avocado filled with quinoa, black beans, and fresh herbs, topped with tangy salsa verde and crumbled cheese.

Vegetarian Enchiladas with Mole Poblano V

Corn tortillas filled with roasted vegetables, smothered in a rich mole sauce, garnished with sesame seeds and sliced radishes.

Chilli Relleno with Spiced Tomato Sauce V

Roasted poblano stuffed with spiced rice, black beans, and cheese, served with a tomato and cumin sauce.

Squash Blossom Tacos V

Soft corn tortillas filled with sautéed squash blossoms, onions, and garlic, topped with salsa roja and crumbled cheese.

Vegetarian Tlayuda V

A large crisp tortilla layered with refried beans, avocado, grilled vegetables, and Oaxacan cheese, drizzled with salsa and crema.

Roasted Cauliflower with Green Mole VE

Charred cauliflower steaks served with a vibrant green mole, garnished with toasted almonds and a side of black beans.

Pico de Gallo Salad VE

Tomato, onion, and coriander dressed with lime juice and a pinch of chilli flakes.

Mexican Street Corn (Elote) Salad V

Roasted corn kernels with lime, chilli powder, cotija cheese, and fresh coriander.

Saffron Rice with Roasted Peppers VE

Fluffy saffron rice with roasted red and yellow peppers, finished with fresh coriander.

Grilled Avocados with Chimichurri VE

Halved grilled avocados with a vibrant chimichurri sauce and roasted pumpkin seeds.

Black Beans with Lime and Epazote V

Slow-cooked black beans with lime and epazote, topped with crumbled cheese and a dollop of crema.

Thai Green Curry Consommé V

Fragrant coconut broth infused with green curry paste, poured tableside over silken tofu, charred eggplant, and Thai basil oil

Black Cod with Sweet Miso Glaze

Slow-roasted black cod marinated in white miso, served with pickled ginger purée, daikon ribbons, and crispy rice pearls

Matcha Mochi with Yuzu Gel and Crushed Pistachio V

Chewy matcha mochi with yuzu gel dots, crushed pistachio, and a hint of sea salt

Yuzu Cheesecake with Mango Sorbet V

Delicate yuzu-infused cheesecake served alongside a fresh mango sorbet

Seared Scallops with Lemon and Caviar

Delicately seared scallops topped with lemon-infused crème fraîche and a dollop of caviar.

Smoked Salmon Blinis with Dill and Lemon Zest

Mini buckwheat blinis topped with smoked salmon, dill crème fraîche, and a twist of lemon zest.

Tuna Tartare on Cucumber Rounds

Finely diced tuna marinated in soy, sesame, and ginger, served on cucumber rounds with micro herbs.

King Prawns with Saffron Aïoli

Grilled king prawns served with a rich saffron aïoli for dipping.

Crab and Avocado Choux Bites

Light choux pastry filled with creamy avocado and crab salad, garnished with chives.

Mini Beef & Horseradish Yorkshires

Tender roast beef and horseradish served inside mini Yorkshire puddings.

Duck Pancakes with Hoisin and Cucumber

Shredded duck wrapped in mini pancakes, topped with hoisin sauce and thinly sliced cucumber.

Lamb Kofta Bites with Mint Yoghurt

Spiced lamb kofta on skewers with a cooling mint and cucumber yoghurt dip.

Mini Chicken Tikka Skewers

Tender chicken marinated in aromatic spices, grilled and served with a mint chutney.

Prosciutto-Wrapped Asparagus

Crisp asparagus spears wrapped in salty prosciutto, drizzled with balsamic reduction.

Thai Green Curry with Prawns and Jasmine Rice

Juicy prawns in a fragrant Thai green curry, served over jasmine rice with Thai basil and red chilli.

Seared Salmon with Miso-Glazed Aubergine and Sesame Rice

Salmon fillet on sesame-infused rice with caramelised miso aubergine and black sesame seeds.

Slow-Cooked Beef Short Rib with Creamy Polenta

Tender short rib in a rich red wine reduction, served over velvety polenta with crispy shallots.

Moroccan Lamb Tagine with Couscous and Preserved Lemon

Aromatic slow-cooked lamb with apricots and spices, served with fluffy couscous and preserved lemon.

Chicken Tikka Masala with Garlic Naan and Raita

Classic chicken tikka masala served with garlic naan, cucumber raita, and fresh coriander.

Truffle Mushroom Risotto VE

Creamy vegan wild mushroom risotto finished with truffle oil and micro herbs.

Sweet Potato and Chickpea Tagine with Harissa Couscous VE

Spiced tagine of sweet potatoes, chickpeas, and tomatoes over harissa couscous with fresh coriander.

Vietnamese Rice Noodle Salad with Lime Dressing VE

Rice noodles with crunchy vegetables and marinated tofu, tossed in a tangy lime and sesame dressing with fresh mint.

Roasted Cauliflower and Lentil Dahl VE

Spiced red lentil dahl topped with roasted turmeric cauliflower and a dollop of coconut yoghurt.

Charred Aubergine with Pomegranate and Tahini VE

Smoky aubergine with tahini, pomegranate seeds, and parsley, served over bulgur wheat or quinoa.

Golden Pumpkin Bisque V

Silky pumpkin soup garnished with spiced crème fraîche and crispy sage.

Baked Camembert Sharer V

Garlic and rosemary infused camembert served with tearing bread.

Caramelised Onion and Gruyère Tartlets V

Flaky puff pastry filled with caramelised onions, Gruyère, and a hint of thyme.

Pumpkin Hummus VE

Creamy hummus with pumpkin purée, topped with toasted pumpkin seeds and served with breadsticks.

Pigs in Blankets with Port & Cranberry Dip

Cumberland sausages wrapped in smoked streaky bacon, served with a reserve port and cranberry dipping sauce.

Turkey Roulades with Cranberry & Apple Stuffing

Turkey breast rolled and stuffed with a cranberry and apple stuffing, roasted until golden.

Slow Pulled Lamb Shoulder with Tamarind Glaze

Tender slow-cooked lamb shoulder, shredded and coated in a sticky tamarind glaze.

Stuffed Acorn Squash VE

Halved acorn squash filled with wild rice, cranberries, mushrooms, and fresh herbs, roasted to golden perfection.

Slow-Roasted Harissa Chicken

With preserved lemon, thyme, and roasting juices

Seven-Hour Lamb Shoulder

Pulled lamb with baharat, garlic, rosemary, and pomegranate glaze

Charred Lamb Kofta

Grilled skewers with cumin, coriander, and parsley, finished with lemon

Freekeh Pilaf VE

Nutty grains with caramelised onion, fresh herbs, and pistachio

Tomato, Cucumber & Pickled Chilli Salad VE

Fresh, sharp, and cooling with lemon and olive oil

Tahini Yoghurt & Burnt Butter Pine Nuts V

Rich, creamy sauce finished with nutty browned butter

Fresh Herbs VE

Coriander, mint, and dill scattered generously at the table

Burnt Honey & Orange Olive Oil Cake V

Moist, aromatic cake scented with cardamom

Poached Pears VE

Soft fruit in a floral hibiscus and star anise syrup

Rose & Pistachio Yoghurt Cream V

Light, fragrant, and gently sweet

Dark Chocolate, Tahini & Sea Salt Truffles V

Rich, bittersweet bites with a savoury edge

Lamb Kofta with Pomegranate & Tahini

Ground lamb seasoned with garlic, cumin, coriander, and cinnamon, grilled and served with tahini drizzle and pomegranate seeds. Halal-friendly · nut-free.

Harissa-Marinated Chicken Skewers

Tender chicken in a spicy harissa blend, grilled and served with a cooling mint and cucumber yoghurt dip. Halal-friendly · nut-free.

Spiced Cauliflower Bites with Za'atar VE

Crispy roasted cauliflower tossed in za'atar, served with a garlic lemon tahini dip. Vegan · nut-free.

Grilled Halloumi with Watermelon and Mint V

Charred halloumi on skewers with juicy watermelon, fresh mint, and a drizzle of honey. Vegetarian · nut-free.

Prawns with Saffron and Sumac Butter

Large prawns grilled and basted with saffron-infused butter and a sprinkle of sumac. Nut-free. (Halal alternative available on request.)

Beetroot and Labneh Tartlets V

Crisp filo cups filled with whipped labneh, roasted beetroot, and pomegranate molasses, garnished with micro herbs. Vegetarian · nut-free.

Mini Lamb Shawarma Wraps

Soft mini flatbreads filled with spiced lamb, shredded lettuce, pickled turnips, and garlic toum sauce. Halal-friendly · nut-free.

Stuffed Vine Leaves with Lemon and Dill VE

Grape leaves filled with a fragrant rice and herb mixture, served with a lemon wedge. Vegan · nut-free.

Falafel Sliders with Pickled Vegetables and Tahini VE

Mini pitta pockets filled with crispy falafel, pickled vegetables, and tahini drizzle. Vegan · nut-free.

Baklava-Inspired Spiced Filo Bites V

Thin filo layers filled with spiced honey and cardamom — a nut-free take on traditional baklava, served in bite-sized portions. Vegetarian · nut-free.

Caprese Skewers V

Fresh mozzarella, cherry tomatoes, and basil leaves on skewers, drizzled with balsamic reduction.

Arancini with Truffle Aïoli V

Golden-fried risotto balls filled with mozzarella, served with a creamy truffle aïoli.

Stuffed Zucchini Blossoms V

Delicate zucchini blossoms filled with ricotta, lemon zest, and fresh herbs, lightly battered and fried.

Carpaccio di Manzo

Thinly sliced beef carpaccio with arugula, shaved Parmesan, and capers, drizzled with lemon and olive oil.

Seafood Salad

Prawns, calamari, and mussels marinated with lemon, olive oil, and herbs, served with crusty bread.

Porchetta

Herb-crusted slow-roasted pork belly stuffed with garlic, rosemary, fennel seeds, and citrus zest — crispy skin, tender interior.

Rosemary & Garlic Roasted Potatoes VE

Crispy golden potatoes roasted with fresh rosemary, garlic, and sea salt.

Sautéed Greens with Lemon and Garlic VE

Seasonal greens lightly sautéed with garlic and a squeeze of lemon.

Grilled Asparagus with Parmesan V

Tender asparagus spears char-grilled and topped with shaved Parmesan.

Creamy Polenta V

Velvety polenta cooked with cream and Parmesan, perfect for pairing with the rich porchetta.

Mixed Italian Bread Basket VE

Freshly baked focaccia, ciabatta, and breadsticks served with olive oil and balsamic vinegar for dipping.

Tandoori Paneer Tikka V

Paneer marinated in yoghurt, spices, and mustard oil, grilled until lightly charred and served with mint and coriander chutney.

Seekh Kebab

Minced lamb with finely chopped onions, coriander, and spices, shaped onto skewers and grilled to perfection with a mint-yoghurt dip.

Aloo Chaat Canapés V

Crisp papri topped with spiced potatoes, tamarind and mint chutneys, sweetened yoghurt, and pomegranate seeds.

Masala Prawns

Fresh prawns marinated in red chilli, garlic, and ginger, flash-cooked in the tandoor and served with lemon wedges.

Dhokla with Coconut Chutney VE

Steamed gram flour cakes with turmeric and ginger, topped with tempered mustard seeds and curry leaves, served with coconut chutney.

Butter Chicken

Tender chicken simmered in a rich, creamy tomato gravy with a hint of fenugreek, finished with a swirl of butter.

Kashmiri Rogan Josh

Slow-cooked lamb curry with Kashmiri chillies, yoghurt, and aromatic spices, creating a deep red, flavourful gravy.

Malai Kofta V

Cottage cheese and potato dumplings stuffed with raisins and nuts, simmered in a creamy tomato and cashew nut sauce.

Kerala Fish Moilee

Delicate fish fillets in a mildly spiced coconut milk curry with curry leaves, mustard seeds, and green chillies.

Hyderabadi Vegetable Dum Biryani V

Layers of basmati rice and spiced vegetables, slow-cooked in a sealed pot to meld flavours, served with raita and papadums.

Dal Makhani V

Slow-cooked black lentils and kidney beans, enriched with butter and cream for a luxurious, velvety texture.

Baingan Bharta VE

Smoked aubergine mashed and cooked with tomatoes, onions, garlic, and spices, garnished with fresh coriander.

Stuffed Naan Selection V

Garlic, cheese, and spiced potato stuffed naans, baked in the tandoor until golden and crispy.

Jeera Rice V

Fragrant basmati rice tempered with cumin seeds, ghee, and curry leaves — perfect for soaking up curries.

Gulab Jamun with Saffron Syrup V

Soft deep-fried milk dumplings soaked in a warm saffron-infused sugar syrup, served with crushed pistachios.

Tandoori Scallops with Tamarind Gel

Scallops marinated with tandoori spices, charred in the tandoor, served with tangy tamarind gel and a cucumber and radish salad.

Palak Patta Chaat V

Crispy battered spinach leaves topped with tamarind and mint chutneys, sweet yoghurt, pomegranate seeds, and spiced chickpea flour.

Murg Malai Kebab with Smoked Tomato Chutney

Chicken thighs marinated in cream and mild spices, grilled to perfection and served with a smoked tomato and chilli chutney.

Kashmiri Morel Mushrooms with Saffron Cream V

Wild morel mushrooms sautéed with onions and Kashmiri spices, finished with saffron cream and served with a crispy papad tuile.

Dhokla with Avocado and Coconut Chutney VE

Light steamed gram flour cake topped with tempered mustard seeds, served with avocado and coconut chutney and a drizzle of lemon oil.

Pan-Seared Sea Bass with Coconut Curry Foam

Crispy-skinned sea bass with a delicate coconut curry foam, tempered mustard seeds, and baby aubergine confit.

Masala Crusted Lobster with Tomato Fennel Bisque

Lobster tail in a delicate masala crust, served with a rich tomato and fennel bisque, garnished with micro herbs.

Saffron Poached Monkfish with Spiced Cauliflower Purée

Monkfish medallions poached in a saffron broth, with a velvety spiced cauliflower purée and roasted cauliflower florets.

Amritsari Soft-Shell Crab

Lightly battered crispy soft-shell crab with mango and green chilli salsa, pickled red onions, and a drizzle of coriander oil.

Smoked Salmon Tartare with Green Chilli Aïoli

Salmon tartare marinated with lime, coriander, and green chilli, served with avocado purée and crisped curry leaf.

Lamb Shank Rogan Josh with Celeriac Purée

Slow-braised lamb shank in a rich Kashmiri chilli and yoghurt gravy, served on silky celeriac purée with fried shallots.

Stuffed Paneer Roulade with Makhani Sauce V

Paneer rolls filled with nuts and dried fruits, served with a smooth tomato and butter sauce finished with fenugreek and truffle oil.

Black Pepper Venison with Masala Dauphinoise

Seared venison medallions with a spiced black peppercorn sauce and a creamy potato dauphinoise infused with garam masala.

Coconut and Green Mango Prawn Curry

Fresh prawns in a tangy spiced coconut and green mango curry, served with steamed basmati rice and stir-fried okra.

Jackfruit Biryani with Smoked Aubergine Raita VE

Aromatic basmati rice with young jackfruit, whole spices, and saffron, served with a smoky aubergine raita and pomegranate seeds.

Saffron and Cardamom Ras Malai V

Cottage cheese dumplings soaked in chilled saffron and cardamom milk, garnished with pistachio slivers and rose petals.

Warm Chocolate Chilli Fondant with Thandai Ice Cream V

Molten dark chocolate fondant with a hint of chilli, served with spiced almond and saffron thandai ice cream.

Mango Shrikhand Cheesecake with Pistachio Crust V

Creamy mango shrikhand layered over a pistachio biscuit base, with fresh mango and a drizzle of saffron syrup.

Rose and Paan Macaron with Gulkand Ganache V

Rose-flavoured macaron shells filled with gulkand and paan-flavoured ganache, served with a side of fresh berries.

Spiced Coconut Rice Pudding with Jaggery Caramel VE

Coconut milk rice pudding with nutmeg and cinnamon, topped with a jaggery caramel sauce and toasted coconut flakes.

Beetroot-Cured Vodka Salmon

Delicate salmon cured in beetroot and Polish vodka, served with dill cream, cucumber, and rye crumble

Kohlrabi & Apple Salad VE

Crisp cider-pickled kohlrabi and English apple with toasted cobnuts and herb oil

Wild Mushroom Pierogi V

Handmade dumplings filled with forest mushrooms, finished with truffle sour cream and crispy shallots

Duck Liver Parfait

Silky parfait topped with cherry gelée, paired with rye toast and pickled cherries

Beef Tartare "Polonaise"

Hand-chopped fillet with quail yolk, horseradish cream, and pickled forest mushrooms

Roast Duck Breast

Honey-brined Gressingham duck with apple & cranberry compote, braised red cabbage, and cider jus

Venison Fillet & Beetroot

Pan-roasted venison with roasted beet purée, caraway croquette, and smoked plum sauce

Pike-Perch "Fish & Fields"

Lake fish fillet with dill potato dumplings, chanterelles, and smoked buttermilk broth

Forest Mushroom & Barley Kaszotto V

Creamy pearl barley with wild mushrooms, smoked Oscypek cheese, and parsnip crisp

Buckwheat & Vegetable Gołąbki VE

Vegan cabbage rolls baked in paprika-tomato sauce, finished with oat sour cream and dill

Deconstructed Salmon Blini with Caviar

Delicate buckwheat blini topped with smoked salmon, crème fraîche, and black caviar, garnished with fresh dill and a lemon twist.

Siberian Pelmeni

Handmade dumplings filled with veal and beef, served in a rich beef consommé with chives and a side of sour cream.

Beetroot Carpaccio with Horseradish Cream V

Thinly sliced beetroot with horseradish cream, pickled radish, micro herbs, and toasted rye croutons.

Smoked Duck Breast with Blackcurrant Gel

Thin slices of smoked duck breast with a blackcurrant gel, toasted hazelnuts, and a baby leaf salad.

Marinated Wild Mushrooms with Pickled Vegetables VE

A selection of marinated wild mushrooms with house-pickled cucumbers, carrots, and a drizzle of dill oil.

Beef Stroganoff with Potato Purée

Tender beef fillet strips in a rich mushroom and brandy cream sauce, served over silky potato purée with parsley.

Baked Sea Bass with Kasha and Dill Butter

Crispy-skinned sea bass with buckwheat kasha, baby vegetables, and a lemon-dill butter sauce.

Duck Breast with Cherry Port Sauce

Pan-seared duck breast, medium-rare, with a cherry port reduction, roasted beets, and caramelised baby onions.

Golubtsy — Stuffed Cabbage Rolls V

Savoy cabbage leaves stuffed with rice, mushrooms, and herbs, braised in a rich tomato sauce, served with sour cream and dill.

Mushroom and Pearl Barley Risotto VE

Creamy pearl barley with wild mushrooms, finished with truffle oil and garnished with crispy kale chips.

Pol Sambol with Seared Scallops

Fresh seared scallops served on a bed of spicy coconut sambol, garnished with micro herbs and a touch of lime.

Crab Cutlets with Tamarind Chutney

Golden-fried crab cutlets, crispy outside and tender within, served with a tangy tamarind and jaggery chutney.

Kukul Mas Kottu Roti

Finely chopped roti with spiced chicken, onions, and green chillies, topped with a poached egg and mild curry sauce.

Pumpkin and Coconut Soup VE

Creamy roasted pumpkin infused with coconut milk, curry leaves, and a hint of cinnamon, served with crispy papadum.

Wambatu Moju — Fried Eggplant Salad VE

Crispy fried eggplant marinated in a sweet and spicy vinegar dressing with mustard seeds, served with a cucumber ribbon salad.

Jaffna Style Fish Curry

Fresh fish in a rich spiced coconut gravy with tamarind and pandan, served with steamed basmati rice and mustard-tempered green beans.

Lamb Curry with Pol Roti

Tender lamb slow-cooked with roasted spices and coconut milk, served with coconut flatbreads and tangy onion sambol.

Black Pork Curry with Red Rice

Slow-braised pork in a dark, rich curry of roasted spices and black pepper, served with Sri Lankan red rice and curried pineapple relish.

Vegetable Lamprais VE

A banana leaf parcel filled with spiced rice, caramelised onions, and fragrant vegetable curry, baked to perfection.

Coconut Milk-Braised Jackfruit with Cashews VE

Young jackfruit braised in a spiced coconut and cashew sauce, served with turmeric-infused rice and papaya chutney.

Traditional Buttermilk Scones V

Cornish clotted cream and strawberry preserve

Vegan Vanilla Scones VE

Coconut cream and raspberry jam

Seasonal Fruit Skewer with Mint Syrup VE

Traditional Chocolate Truffles V

English Fry Up

Crispy bacon, sausages, baked beans, grilled tomatoes, mushrooms, hash browns, and eggs cooked to preference, served with buttered toast.

Eggs Benedict

Poached eggs on toasted English muffins with Canadian bacon or smoked salmon, topped with rich hollandaise sauce and a sprinkle of chives.

Huevos Rancheros

Crispy tortillas topped with refried beans, sunny-side-up eggs, spicy tomato salsa, avocado slices, and crumbled feta cheese.

Spinach & Mushroom Frittata V

Fluffy baked egg dish with sautéed spinach, mushrooms, and a blend of cheeses, served in bite-sized squares.

Mini Quiche Assortment V

Bite-sized quiches with fillings of cheese & tomato, spinach & feta, and ham & cheese.

Avocado on Toast VE

Creamy smashed avocado seasoned with lemon, sea salt, and chilli flakes, on toasted sourdough with microgreens.

Smoked Salmon Bagels

Soft bagels spread with dill cream cheese, layered with smoked salmon, cucumber ribbons, and red onion, garnished with capers.

Fresh Fruit Platter VE

A beautiful arrangement of seasonal fruits — melon, berries, kiwi, pineapple, and orange slices.

French Toast with Berries & Maple Syrup V

Thick brioche dipped in cinnamon egg batter, pan-fried until golden, topped with fresh berries, powdered sugar, and warm maple syrup.

Buttermilk Pancakes with Berry Compote V

Fluffy pancakes stacked high, served with a choice of blueberry, strawberry, or mixed berry compote and whipped cream.

Kimchi VE

Traditional fermented Napa cabbage with gochugaru, garlic, and ginger paste — tangy, spicy, and deeply flavoured.

Pajeon — Spring Onion Pancake V

Crispy, savoury Korean pancakes made with spring onions, served with a soy and vinegar dipping sauce.

Haemul Pajeon — Seafood Pancake

Hearty Korean pancake with fresh prawns and squid, mixed with spring onions and served with a soy dipping sauce.

Gyeranjjim — Steamed Egg Custard V

Light and fluffy steamed egg dish seasoned with soy sauce and sesame oil, garnished with chopped spring onions.

Oi Muchim — Spicy Cucumber Salad VE

Refreshing cucumber salad with a spicy dressing of gochugaru, garlic, sesame oil, and soy sauce.

Samgyeopsal — Grilled Pork Belly

Grilled pork belly served with fresh lettuce wraps, perilla leaves, sliced garlic, and ssamjang for dipping.

Galbi — Korean BBQ Beef Short Ribs

Sweet and savoury marinated beef short ribs, grilled to perfection and garnished with sesame seeds and spring onions.

Bulgogi — Marinated Grilled Beef

Thinly sliced beef marinated in a sweet soy sauce with garlic and sesame oil, grilled and served with vegetables.

Yangnyeom Chicken — Korean Fried Chicken

Crispy fried chicken wings coated in a sweet, spicy, sticky gochujang sauce, garnished with sesame seeds.

Mandu — Korean Dumplings

Pan-fried dumplings filled with minced pork, tofu, and vegetables, served with a soy and vinegar dipping sauce.

Caramelised Onion Canapé

Roasted onion, mustard cream, and caviar on a crisp base.

Crispy Bacon Canapé

Bacon strips with a plum relish.

Smoked Cheese Canapé V

Rye sourdough topped with smoked cheese and house pickles.

Salmon Mousse Canapé

Creamy, dill-flavoured salmon mousse on a crisp base.

Beetroot Soup VE

Velvety roasted beetroot soup finished with a swirl of coconut cream.

Venison Stew

Hearty slow-cooked venison with root vegetables and herb dumplings.

Freshwater Trout

Delicate pan-cooked trout served with creamed spinach and horseradish.

Tangy Sauerkraut with Apple VE

House sauerkraut with fresh apple for a touch of sweetness.

Steamed Kale VE

Simply steamed curly kale, seasoned with sea salt and olive oil.

Roasted Mini Potatoes VE

Crispy oven-roasted baby potatoes with herbs and sea salt.

Sweet and Spiced Red Cabbage VE

Slow-braised red cabbage with warming spices and a touch of sweetness.

Apple Strudel V

Warm, spiced apple strudel served with poppy seed ice cream.

Cheese Platter V

A selection of fine cheeses served with chutney, nuts, and fruit bread.

Chicken Satay with Peanut Sauce

Grilled marinated chicken skewers served with a rich, creamy peanut sauce and cucumber slices.

Vegetable Spring Rolls with Sweet Chilli Sauce VE

Crispy fried rolls filled with julienned vegetables, served with a tangy sweet chilli dipping sauce.

Beef Rendang Puffs

Golden puff pastry parcels stuffed with slow-cooked, spiced beef rendang.

Acar Awak — Malaysian Pickled Vegetables VE

Tangy pickled cucumbers, carrots, and cabbage flavoured with turmeric, finished with peanuts for crunch.

Nasi Lemak

Fragrant coconut rice served with sambal, boiled eggs, crispy anchovies, roasted peanuts, and cucumber slices.

Ayam Masak Merah

Tender chicken simmered in a spicy, sweet, and tangy tomato-based sauce, garnished with kaffir lime leaves.

Beef Rendang

Rich, slow-cooked beef with coconut milk, lemongrass, galangal, and a blend of aromatic spices.

Vegetarian Char Kway Teow VE

Stir-fried flat rice noodles with bean sprouts, garlic chives, tofu, and soy sauce, finished with a wok-charred flavour.

Tom Yum Goong

Fragrant hot and sour prawn soup with lemongrass, kaffir lime leaves, and galangal, finished with fresh coriander and lime juice.

Som Tum with Dried Shrimp

Shredded green papaya tossed with dried shrimp, cherry tomatoes, green beans, peanuts, and a spicy lime dressing.

Chicken Satay with Peanut Sauce

Grilled marinated chicken skewers served with a creamy, slightly spicy peanut sauce and cucumber relish.

Duck Spring Rolls with Plum Sauce

Crispy spring rolls filled with slow-cooked duck, glass noodles, and vegetables, served with a tangy plum dipping sauce.

Mango and Prawn Salad with Cashews

Mango, grilled prawns, and toasted cashews tossed in a tangy tamarind and lime dressing.

Crispy Soft Shell Crab with Green Mango Salad

Lightly battered soft-shell crab with a refreshing green mango salad and sweet chilli dressing.

Grilled Beef Skewers with Tamarind Glaze

Tender beef skewers marinated in a sweet tamarind glaze, served with pickled vegetables.

Larb Moo — Spicy Minced Pork Lettuce Wraps

Minced pork tossed in a spicy lime and fish sauce dressing, served with fresh lettuce leaves.

Prawn and Lemongrass Skewers

Grilled prawns in a lemongrass and lime leaf marinade, served with a spicy coriander dipping sauce.

Crispy Pork Belly with Chilli and Basil

Crispy pork belly stir-fried with fresh chilli, garlic, and Thai basil, served with jasmine rice.

Red Curry with Roast Duck and Lychee

Rich red curry with tender roast duck, sweet lychee, and cherry tomatoes, served with jasmine rice.

Pad Thai with King Prawns

Stir-fried rice noodles with king prawns, bean sprouts, peanuts, and egg in a tangy tamarind sauce, garnished with lime and chilli.

Green Curry with Chicken and Thai Aubergines

Fragrant green curry with tender chicken, coconut milk, and Thai aubergines, served with jasmine rice and fresh Thai basil.

Stir-Fried Beef with Oyster Sauce and Broccoli

Tender beef strips stir-fried with broccoli, garlic, and rich oyster sauce, served with jasmine rice.

Panang Curry with Grilled Pork and Kaffir Lime

Creamy Panang curry with grilled pork, coconut milk, and kaffir lime leaves, served with sticky rice and fresh coriander.

Spicy Cucumber Salad VE

Thinly sliced cucumbers in a spicy chilli and lime dressing, topped with fresh coriander and sesame seeds.

Jasmine Rice with Coconut and Lime VE

Fragrant jasmine rice infused with coconut milk and lime zest, served with toasted coconut flakes.

Stir-Fried Morning Glory with Garlic and Chilli VE

Crispy water spinach stir-fried with garlic, chilli, and soy sauce.

Crispy Lotus Root Chips with Chilli Salt VE

Thinly sliced lotus root fried until crispy and seasoned with chilli salt, served with sweet chilli dipping sauce.

Thai Glass Noodle Salad with Prawns

Glass noodles, prawns, and roasted peanuts tossed in a light chilli and lime dressing.

Tom Kha Hed VE

Fragrant coconut milk soup with wild mushrooms, galangal, lemongrass, kaffir lime leaves, and chilli, garnished with fresh cilantro.

Som Tum Thai VE

Shredded green papaya with cherry tomatoes, green beans, and peanuts, tossed in a tangy lime dressing with a hint of chilli.

Miang Kham VE

Betel leaves with roasted coconut, peanuts, lime, ginger, shallots, and tamarind sauce — guests build their own wraps.

Poh Pia Sod VE

Rice paper rolls filled with crunchy vegetables, tofu, and fresh herbs, served with a spicy peanut dipping sauce.

Tao Hoo Tod VE

Crispy fried tofu, soft on the inside, served with a sweet chilli dipping sauce garnished with crushed peanuts and scallions.

Gaeng Kiew Wan Pak VE

Rich green curry with coconut milk, Thai eggplant, bamboo shoots, and seasonal vegetables, served with jasmine rice.

Pad Thai Jay V

Stir-fried rice noodles with tofu, bean sprouts, peanuts, and scrambled egg, tossed in tamarind sauce with fresh lime and chives.

Khao Soi Jay V

Creamy coconut curry broth with soft egg noodles, topped with crispy noodles, pickled mustard greens, and red onion, served with lime.

Gaeng Massaman Tofu VE

Mild Massaman curry with tofu, potatoes, and peanuts, slow-cooked in a coconut milk base, served with steamed jasmine rice.

Pad See Ew VE

Wide rice noodles stir-fried with soy sauce, garlic, Chinese broccoli, and tofu, finished with a sprinkle of white pepper.

Mezze Platter Trio

Creamy hummus, smoky baba ghanoush, and tangy muhammara, served with freshly baked pita bread and assorted crudités.

Kibbeh Nayyeh

Finely minced raw lamb blended with bulgur wheat, onions, and aromatic spices, topped with olive oil and served with mint leaves and radishes.

Shakshuka Quail Eggs

Quail eggs poached in a rich tomato, pepper, and onion sauce spiced with cumin and harissa, garnished with fresh cilantro and warm flatbread.

Falafel with Sumac Yogurt

Crispy chickpea falafel with a tangy sumac yogurt dip, pickled turnips, and a drizzle of tahini.

Fattoush Salad

Crisp lettuce, radishes, tomatoes, and cucumbers tossed in a lemon-sumac vinaigrette and topped with crispy pita croutons.

Lamb Mansaf

Slow-cooked lamb shank braised in a spiced yogurt sauce, served over fragrant saffron rice and garnished with toasted pine nuts and fresh herbs.

Grilled Sea Bass with Chermoula

Sea bass marinated in chermoula, grilled to perfection, served with pearl couscous, roasted vegetables, and a lemony tahini sauce.

Sheikh al-Mahshi

Roasted eggplants filled with spiced ground lamb, pine nuts, and raisins, served with a rich tomato sauce and saffron rice.

Chicken Maqluba

A traditional upside-down rice dish layered with tender chicken, eggplant, and potato, infused with fragrant spices and garnished with slivered almonds.

Mujaddara with Caramelised Onions VE

Lentils and rice topped with sweet caramelised onions, served with a cucumber-yogurt salad.