with miso dressing

with yuzu marinated heritage tomatoes, kalamata olive & chilli oil

with burnt lime, umami mayo & spring onions

dusted in furikake & nori, served with Japanese mayo

tossed in Korean Gochujang sauce with Japanese mayo, sesame seeds & spring onions

tossed in Korean Gochujang sauce with vegan mayo, sesame seeds & spring onions

topped with grana padano

2 sliders with black truffle mustard, cheddar and home fried onions

with truffle oil, garlic, pepper & grana padano

topped with grated parmesan

with tenderstem broccoli & spring onion

with tomatoes, toasted almonds, brown butter, chilli & miso grilled shrimp

Fior di latte mozzarella, tomato passata & fresh basil leaves

Fior di latte mozzarella, black truffle oil, mixed seasonal mushrooms, grana padano & chives

Fior di latte mozzarella, grilled chicken, Korean BBQ sauce, confit garlic, pickled red chillies & spring onions

Fior di latte mozzarella, tomato passata, smokey chorizo, pickled red chillies & drizzled in hot honey

with melted cheddar, black truffle mustard & grilled onions

with melted mozzerella, pickled cucumber, chilli gremolata, Japanese mayo & grana padano

with Korean BBQ sauce, pickled cucumber, kale & vegan mayo

with confit garlic

with chives

with black truffle oil & grana padano

with home-fried onions

Kale, cabbage and pickled cucumber salad with yuzu dressing & parmesan shavings

(remove parmesan to make it vegan)

served with salted caramel sauce & vanilla ice cream

coffee soaked savoiardi biscuits, layered in mascarpone cream, cocoa & marsala caramel

chef’s choice of seasonal sorbets & ice creams