British Isles

Bowl Food Menu

15 dishes · fully customisable

Seafood & Meat

Bowls

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.

Bowls

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.

Sweet Finish

Dark Chocolate and Salted Caramel Tart V

Rich dark chocolate ganache over salted caramel in a crisp shortcrust shell, with flaky sea salt and gold leaf.

Mango and Passionfruit Panna Cotta V

Silky panna cotta infused with mango and passionfruit, topped with coulis and fresh tropical fruit.

Pistachio and Rosewater Éclair V

Choux pastry filled with pistachio and rosewater cream, glazed with rose icing and crushed pistachios.

Poached Pears in Saffron and Honey Syrup V

Pears poached in fragrant saffron and honey syrup, served with mascarpone cream and reduced syrup.

Lemon and Raspberry Mille-Feuille V

Crisp puff pastry layers filled with zesty lemon curd and fresh raspberries, topped with icing sugar and raspberry coulis.

All menus are fully customisable. Allergen information and dietary alternatives always available on request.