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With wasabi mayo (V)

(VE)

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Avocado bun, sugar cured streaky bacon, smoked chili-miso relish, sriracha mayonnaise, Worcestershire sauce (Barley), Gruyère*. (G, D*)

Marinated filet beef served with pickled papaya, chili and coconut dressing.

Creedy Carver chicken marinated in fresh turmeric, lemongrass, kaffir lime leaves and chili. Served with a spicy peanut sauce. (N)

Pulled braised pork, sweet bun with black treacle Hoisin sauce and Chinese five spices. (G)

Yuzu pickled mooli, blue agave sriracha & kimchi (G)

Five spice crispy pork, Sautéed peppers, chili sauce topped with sesame seeds*.

21-day aged Charolais beef, considered the world's finest from Perth, Scotland; served medium, serve with Korean Sauce made with ginger, garlic, soy sauce, soft brownsugar, sesame seeds, chili

The King of the Tuna family, nicely cut thin slices drizzled with truffle oil, served with ponzu sauce.

Thin slices of highest quality Yellowtail Amberjack served with yuzu infused garlic dressing and pickled chili.

The prime cut section of a Salmon. Rich, sweet texture, full of Unami flavor garnished with sesame seeds.

Bluefin tuna, Salmon and Hamachi Yellowtail, truffle salsa, ponzu sauce, yuzu infused garlic dressing and pickled chili.

Truffle infused cauliflower pure, Asian style Chimichurri.

Served in a bao bun with mango, mint ketchup, Asian pickles and peanuts*. (G, N*)

Served in a crispy gyoza shell with mango mint guacamole. (G)

Homemade sweet chili sauce and slices of charred lime.

Orange miso caramel black garlic butter* and charred garlic chives. (D*)

Urid dhal curry, pickled green papaya & coconut sambal. (G, VE)

Black sesame soya dressing (VE)

Assiette of pickled lotus root, rainbow beets, watermelon & heirloom Chinese daikon. (VE)

Yellow & White onions, Blend of Asian spices, served with a spiced pear and mango chutney.(VE)

Roasted cauliflower wedge Korean BBQ sauce Hummus, Toasted seeds*, & pistachio*. (VE, N*)

Served with seaweed salad and sriracha sauce. (G, VE)

Served with Sichuan pepper and Maldon Rock salt (VE)

Jackfruit, runner beans, truffle potatoes and toasted peanuts. (N, VE)

Katsu curry sauce Pickled carrot ribbons Peanut*, breadcrumbs* & herb topping (VE, N*, G*)

With ginger, soy and crispy shallots. (VE)

Three different flavours per serving . Please ask for the flavours of the day. (D*)

Aquafaba, Alfonso mango apricot & stem ginger compote, coconut sorbet, crushed pistacio*

Dark chocolate delice, slated toffee, peanut brittle, Hazelnut feuilletine & corn flakes base

Chocolate mousse, made with avocado, Honeycomb Cherries, Toasted coconut Lemon balm

Yuzu Sticky toffee pudding infused with yuzu zest, Miso caramel sauce, Honeycomb & Yuzu ice cream

Yellowfin Tuna, Salmon and Yellowtail Amberjack, truffle salsa, ponzu sauce, yuzu infused garlic Greissing and pickled chilli. (G, D)

Mango and mint ketchup, steamed bao bun, pickled mustard leaves, crushed peanuts*. (D, N*)

Served in a crispy gyoza shell with mango mint guacamole. (D)

Avocado bun, sugar cured streaky bacon, smoked chilli - miso relish, siratcha mayonnaise, Gruyère. (G)

Pulled braised pork sweet buns with black treacle Hoisin sauce and Chinese five spices (2 pieces). add extra piece +8

Urid dhal curry, wok fried ginger kale, pickled green papaya, mint & coconut sambal. (D, VE)

Katsu curry sauce, Pickled carrot ribbons Peanut*, breadcrumbs* & herb topping. (VE,N*)

Yuzu Sticky toffee pudding infused with yuzu zest, Miso caramel sauce, Honeycomb & Yuzu ice cream

Dark chocolate delice, slated toffee, peanut brittle, Hazelnut feuilletine & corn flakes base