Flavours that cross borders.
Jumbo tiger prawns, spiced tempura, honey-sriracha emulsion, toasted sesame.
Roasted cauliflower, toasted cumin cream, crispy curry leaves, smoked paprika oil.
Sesame-crusted yellowfin, wasabi ponzu, pickled ginger, shiso leaf.
Hand-minced lamb, green chilli, charred over oak embers, mint raita.
Tandoori-spiced chicken, pickled onion, coriander chutney, warm flatbread.
Charred halloumi, pomegranate, toasted walnut, sumac dressing.
Line-caught bass, saffron-braised fennel, green olive tapenade.
Dry-aged chuck blend, smoked gouda, caramelised onion, truffle aioli, brioche.
A discretionary service charge of 12.5% will be added to your bill.
Gratuity not included.
Jumbo tiger prawns, spiced tempura, honey-sriracha emulsion, toasted sesame.
Hand-sliced Wagyu sirloin, truffle oil, capers, Parmigiano, wild rocket.
Confit duck, tamarind glaze, pickled red onion, coriander.
Pugliese burrata, vine-ripened heirlooms, basil oil, aged balsamic.
Prime 8oz Angus fillet, dry-aged 28 days, Dijon crust, truffle pomme purée, oak-charred.
Wild-caught snapper, saffron infusion, citrus herb salsa, pearl couscous.
Harissa-marinated breast, pomegranate reduction, smoked chickpea mash, mint oil.
Slow-braised twelve hours in bone marrow and whole spices, hand-pulled naan.
Arborio rice, porcini, chanterelle, aged Parmigiano, truffle oil.
Whole Atlantic lobster, cognac cream, gruyère gratin, saffron rice.
A discretionary service charge of 12.5% will be added to your bill.
Gratuity not included.
Bourbon, saffron syrup, lemon, egg white foam, Angostura.
Prosecco, saffron-infused Aperol, soda, orange twist.
Smoked rye whiskey, demerara, orange bitters, flamed peel.
Gin, rosewater, cardamom tincture, elderflower, champagne top.
Ask our sommelier for the full cellar list.
70% Valrhona dark chocolate, cardamom cream, pistachio praline.
Persian saffron custard, caramelised sugar, rosewater shortbread.
Traditional milk dumplings, rose syrup, vanilla bean ice cream.
Coconut panna cotta, passion fruit coulis, mango sorbet.
Five British and European cheeses, quince paste, oat crackers, honeycomb.
Our seasonal menu changes with the finest available produce. Please ask your server for this evening's selection.
The Chef's Tasting Menu is available nightly — seven courses with optional wine pairing. Please inquire when booking.
Reserve your table and experience the menu firsthand.
Book a TableContains the following allergens: