Aromatic crispy duck spring roll with hoi sin sauce (gfo)

Crispy king prawn tempura with spicy ponzu mayonnaise (gfo)

Poppadoms with onion chutney, cucumber raita, lime pickle and mango chutney (v) (vgo)

Vegetable samosa, roasted cumin and pomegranate raita (v) (vgo)

Steamed karaage chicken bao bun with chilli mayonnaise

Steamed shichimi-coated tofu bao bun with chilli garlic sauce (v) (vgo)

Crispy shredded beef, fresh lime, chilli and coriander

Kerala-style butter chicken with an aromatic and creamy sauce (gfo)

Teriyaki salmon skewers with sesame, coriander and soy

Marinated vegetable kushiyaki with goma dressing (v) (vgo)

****

Garlic-buttered naan (vgo)

Pilau rice (vg) (gfo)

Soy, ginger and sticky chilli noodles (v)

Kachumber salad (v)

Spiced salad of red onion, cucumber, tomato, coriander and mint (vg) (gfo)

 Toffee and honeycomb cheesecake, aerated golden honeycomb and vanilla whipped cream cheese

Mini fruit pavlova, crème Chantilly and mixed berry compote

Lemon meringue tart, citrus glaze and raspberry meringue shard

Dark Valrhona chocolate and salted caramel brownie

Chef’s cheese board: Perl Las ‘Blue Pearl’, Collier’s Welsh cheddar and Perl Wen Organic Cenarth brie served with truffle honey, quince and Peter’s Yard crackers (gfo)

*****

Vegan dessert options available on request. Please inform our team of any allergies or dietary requirements upon booking.