Seaweed, tofu and sesame beignet with yuzukoshu and lime mayonnaise (V)
Crab thermidor with rosemary and garlic toasts
Shitake mushroom and halloumi fritter and cauliflower baked with Vadouvan butter (V)
Chicken souvlaki and lamb and mint kofta
Wheat berries with slow baked, thyme and garlic beetroot, braised greens and sheep labneh. Wilted cabbage salad with parsley and lemon. Griddled little gem lettuce and chicory with tahini dressing. The salad of many colours. Muhumarra. Saffron potatoes. (V)
Chocolate, cardamom and orange brownie cake with whipped yoghurt.
Vodka marinated strawberries with meringues and crème fraiche.