STARTER

Steamed julienned vegetable rice paper Asian wraps,

served on soy ginger infused chiffonade red cabbage

STARTER

Pan seared scallops with Indian spices, chilli

and butter served with curried crispy cauliflower florets

STARTER

Ancient grains aubergine schnitzel, with fresh San Marzano tomato sauce and parmesan

MAIN

Golden Thai vegetable curry, served with steamed jasmine black rice, mango chilli slaw and steamed leeks with a miso and fried chive salsa

MAIN

Grouper stuffed aubergine rolls in dal, served coconut and cauliflower puree, and with cardamom and yoghurt tomato salsa alongside homemade pickled ginger

MAIN

Homemade squid ink pasta, coated with a moules marinaire sauce with a hint of lemon grass, served with fresh mussels and chervil

DESSERT

French chocolate mousse cake, made with ginger infused chocolate mousse layers, served with green tea ice cream

and a crispy Asian nut tuille

DESSERT

Sugar free coconut ice cream drizzled with passionfruit and coconut shavings

DESSERT

Poached apricots, served with pistachio and amaretto mascarpone cream