Jonathan Villar Head Chef

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1 Our Head Chef Jonathan Villar has created his own sensational versions of iconic East Asian dishes served as smaller, tapas-style sharers for a more relaxed dining experience. Experience our highly celebrated signature dishes. Jonathan Villar Head Chef Should you require allergy information for any of our dishes, please ask a member of staff. The Food Standard Agency advises that the consumption of raw or lightly cooked products of an animal origin, such as meat, offal, eggs, fish and shellfish increase your risk of illness. This especially applies to children, pregnant women, the elderly and those with weakened immune Please note that a discretionary12.5% service charge will be addded to your bill. All prices are inclusive of VAT at 20%.

2 RA W& CU RE D RAW & CURED SA LAD S SALADS Kalamansi-cured braised octopus 8.9 gochugaru chilli, Thai shallots, mint, sweet basil, pawpaw Scottish lobster and crabmeat martini 9.9 avocado cream, cucumber, wasabi and gin sorbet Pickled lotus root salad 8.5 with beetroot mooli and watermelon, sweet rice vinegar, chilli, lemongrass and ginger (V) Sake and fennel-cured swordfish sashimi 9.5 avocado, mooli, watermelon and golden beet, white soy and kaffir lime dressing Confit duck leg and orange blossom labneh 7.8 hoisin and tahini glaze, rhubarb, beetroot and orange salad, crushed pistachios Prawn and coconut ceviche 8.85 lemongrass, coriander, chilli and lime Soy-glazed hot-smoked salmon salad 8.5 mizuna, jicama, edamame, kalamansi and kaffir lime dressing

3 C RI ST EA CRISPY STEAMED SP Y M ED Prawn cookies 8 plum and cucumber dipping sauce Char siu pork doughnut 8.5 hoisin black treacle Smoked kangaroo fillet Wellington 14.5 haggis, shiitake mushrooms and bok choy, wasabi potato cream, Shao Hsing wine jus Inari tofu tempura pocket 8.5 urid dhal curry, shaved green papaya mint and coconut sambal (V) Tiger prawns and chorizo siu mai 8.5 sambal tumis, serrano ham crisps grilled Padrón pepper Eight-hour-braised mirin beef 8.5 beetroot and wasabi dim sum Shiitake mushroom, 8.5 spinach and tempeh dim sum smoked chilli miso relish (V) Slow-roasted Berkshire pork belly 8.5 and bao bun peanuts, lotus root piccalilli wombok and green radish slaw, cola-soy ketchup

4 G RI LL ED CU RR Y GRILLED CURRY Aromatic Thai green curry 11.9 sea bass fillet and tiger prawns, sweet basil and aubergine Lamb satay 9 taro and coconut cream gratin Weeping tiger beef fillet steak 9.9 papaya piccalilli, puffed jasmine rice Wagyu beef and foie gras burger 1 avocado bun, smoked miso relish sugar cured streaky bacon sriracha mayonnaise, Gruyère Vietnamese goat curry 11.9 tender Cabrito goat meat, chilli, nutmeg, coconut and curry leaves Indonesian beef rendang 10.9 eight hour braised beef cheeks, coconut, chilli and coriander Thai Massaman curry 9.9 butternut squash and green beans blanched peanuts (V)

5 PU D DI N G Matcha green tea 9 and white chocolate fondant yuzu and chilli sorbet (V) Ember Mess 9 Poached Nashi pear, lemongrass meringue, plum wine jelly, miso ice cream, kalamansi curd, sesame shard, pistachio and rosewater marshmallow, honeycomb Alfonso mango and coconut panna cotta 9 elderflower and goji berry gazpacho Peanut butter parfait 9 Baileys and Piura dark chocolate Delice, salted toffee and peanut brittle, Oreo crumbs (V) Petits fours 9 Jackfruit and white chocolate lamington Peanut butter parfait Pistachio and rosewater marshmallow Dark chocolate and stem ginger truffle Homemade ice cream and sorbet 9 Yuzu and chilli sorbet Coconut and lychee sorbet Miso ice cream Matcha green tea and soya milk ice cream Three cheese selection from Jura 9 18 month Comté, Bleu de Gex and Morbier, served with homemade rosemary and pink pepper corn oat cakes, Croatian fig chutney, walnuts, celery ribs, nashi pear and green grapes