Some small bitesize mouthfulls for those who like warm appetisers.
| Warm Bites | |
|---|---|
|
BABY ARTICHOKES marinated in tare and chargrilled on the Robata grill |
6.50 |
|
SOUR HOT EDAMAME BEANS with flavours of miso and sesame in two different mousses |
3.50 |
|
SOUR GRILLED KING CRAB with hot butter, yuzu chilli sauce, coriander and radish |
17.00 |
|
SWEET WARM SEA BREAM & SHITAKE STEW thin slices of sea bream gently cooked over a naked flame, served with a marinaded shitake umami stew |
9.50 |
|
BLOW TORCHED SCALLOPS with avocado, yuzu purée and black garlic crumb |
13.00 |
|
BITTER JAPANESE SWEET PRAWNS resting in a lemongrass infused broth and topped with crispy tempura pieces |
10.50 |
|
SWEET PORK BELLY braised and finished on the Robata Grill with quail egg and shiso leaf truffle salad |
8.50 |
|
SWEET BEIGNETS OF SHORT RIB with roasted artichoke puree and split soya dressing |
8.00 |
|
Sashimi Here we’ve taken different types of raw fish served on their own or as part of a dish. A different take on sliced and chopped fish but always incredibly fresh. |
|
|---|---|
|
LOBSTER TATAKI slightly blanched lobster meat served chilled with sweet ginger, light ponzu jelly, lardo crudo and good olive oil |
20.00 |
|
SWEET WHITE FISH sashimi sliced with olive oil and nori seaweed powder |
15.00 |
|
WILD ATLANTIC SALMON with yuzu dressing, truffle, pear, coriander seed and first press olive oil |
16.00 |
|
YELLOW PEPPER CEVICHE OF SEA BREAM with spring onion |
14.00 |
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