Chef Marco A.

Cold Beetroot cured salmon and wasabi tobiko on a lotus crisp Yellow tail and avocado ceviche Tuna tataki and ponzu dressing Slow roasted tomato, avocado mousse pani puri Treackle cured salmon wrapped in pickled mouli Goat's cheese mousse and caramalized figs Tofu ceviche with avocado and miso cream Soy & brown sugar cured fillet of beef & enoki mushroom marmalade Cornish brown crab with pear, blackberry & red vein sorrel Hot Mini wagyu burgers  Stuffed chicken karaage Sweet chilli crispy chicken Aji amarillo and prawns arancini Shish touk  Cured miso lamb skewers Chicken and chesnuts dumplings Stuffed squid with chilli and lemon dressing Thai fish cakes with chilli & cucumber sauce Blackened cod & miso glaze Parmesan gnocchi, onion purée & sun blushed cherry tomatoes Quail egg florentine with pink peppercorns Sweet Mini mochies Mango and raspberries delice Chocolate mousse and oreo soil Coconut panna cotta and pineapple salsa Mini chocolate and banana mousse Vegan chocolate and caramel slice Please advice any allergies We recommend 10 to 15 pieces per person. Our menus are flexible and can be adjusted as per your requirements. Please choose the following: 5 cold, 6 hot, 4 dessert