Globally Inspired BBQ

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Served with coconut ice cream.

Served with vanilla bean ice cream.

With chocolate sauce and nuts.