Shortrib & Swordfish (min 80)

35 day dry-aged short rib, 24 hours slow-cooked,  South East Asian

red curry glaze, crispy kale, coriander

Sword fish, Spanish garlic white sauce,  dill and mint oil,

katsuobushi,  tenkasu

Vegan pan-crusted pierogi,  Thai basil and rocket pesto,  flamed corn

filo flakes

Truffled potato mash terrine,  dehydrated carrots,  wasabi-pea puree

nori powder

Paella saffron rice/ burnt red pepper,  enoki,  shitake, furikake,  edamame

Heritage root vegetables,  sorrel,  pickled grapes,  peanut butter dressing

Tomato carpaccio,  pecorino Romano,  mixed micro cress,  mango gribiche

Burnt Basque cheesecake and berry compote