Inspired by a chef’s travel journal, where recipes and dreams are jotted down, ink to paper. A gastronomic journey, showcasing culinary stories from the east, told in the west.
to start
steamed edamame 9 vegetable summer roll 12 maldon sea salt (gf) (ve) peanut satay sauce (v)
vegetable crudité 14 crispy chickpea fritters 12 whipped avocado, sesame seeds (gf) (ve) garlic chive cream (v)
raw
oysters 24 yellowfin tuna 23 szechuan spiced beef shiso, calamansi mignonette heirloom tomato, bottarga, avocado, tartare 19 (6 pcs) (gf) bonito-soy dressing crispy shallots, chili, shiso & lettuce leaf
vanilla cured salmon 19 hamachi crudo 19 diver scallop tartare 21 nuoc cham, salted daikon spicy ponzu, cherries, arugula melon, cucumber, yuzu puffed rice (gf)
lobster & shrimp shrimp & bacon siu mai 15 har gow 16 chili, chive, soy vinegar squid ink, sauce Américaine, chives crispy mapo tofu dumpling 14 ginger, cilantro, soy vinegar (ve) snow crab rangoon 15 curried lamb momo 14 sweet & sour sauce garam masala, turmeric, chili oil
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Food allergies and intolerances: please speak to a member of staff about your requirements. Allergens are present in our kitchen so we cannot guarantee dishes are 100% allergen free. small plates
spit roasted celeriac 14 heirloom tomato salad 13 crispy calamari 17 celery root purée, pickles (v) soy ricotta cheese, yuzu dressing, lime, gochujang BBQ sauce red miso crumbs general tso’s sweetbreads 18 pork steamed buns (3) 14 pickled celery, blue cheese dressing seared spanish octopus 22 tamarind, ponzu chili sauce yogurt, lime, smoked chili (gf)
main plates to share
arctic char 34 spit roasted lemongrass glazed short rib 80 curry leaves, green asparagus, chicken 31 scallion pancakes & pickles caper-raisin relish, beurre noisette herb salad, charred lime, thai chili
steamed atlantic cod 33 japanese risotto 26 peking duck 85 miso beurre blanc, pickled white mushroom, yuzu, miso butter (v) steamed buns, pickles, scallions, asparagus, mizuna (gf) caramelized hoisin sauce Available for dinner and Sunday seared diver scallops 33 lunch with limited availability black angus bavette 38 braised pork belly, english peas shiso chimichuri, potato foam paprika dashi (gf) watercress salad
sides
bitter leaf salad 9 steamed jasmine fries 8 mustard dressing (gf) (ve) rice(gf) (ve) 6 shichimi aioli (gf) (v) banana leaf sticky rice 8 scallion pancakes (2) 8 charred greens 10 mushroom xo chili sauce chili, garlic (gf) (ve)
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. (v) vegetarian, (ve) vegan, (gf) gluten free.