Seasonal Menu Spring/Summer
Nibbles to have with drinks
Wasabi crusted cashews
Marinated black & green olives
Tamari drenched, oven roast mixed pumpkin & sunflower seeds
Whole pieces
Fresh Asparagus Millefeuille (vegan option)
Asparagus subric layered with puff pastry leaves – piled high with asparagus tips
drenched with lemon pickle – fava and mint oil
Toofan Tikka
Tikka spiced coconut pancake roll filled with motta roast spinach eggs layered with tamarind rice served with curry leaf green chilli served with
Coriander chatni
Pathivier
filled with ricotta – rocket and sorrel – served with balsamic and paprika mayonnaise
Persian Pave and North African relish
Charred, aubergine, peppers and butternut marinated in pomegranate preserved lemon layered with morish farika, and cinnamon onions, served with fenugreek radish salad and thick yoghurt.
Tapas Pieces
Kalamata coka
Griddled onion potato flatbread, dashed with rocket pesto,
topped with minted grilled feta served with minty thick tatziki and kalamata crush
Channa Chaat (vegan)
black salt smashed potato salad in minted coconut lime,
layered with fried channa chaat spice, poori & tamarind jelly
Avocado and coconut bavarois (vegan)
And cachaca salsa served with corn turtle arapas and lime leaf tamatino and jalapeno doused micro leaves
Sagey Potato pankow scotch eggs
Served with pickled reds, watercress and lemon mayonnaise
Smoked Tomato birds
Rolled with caper salsa verde served with charred aubergine rounds and skordallia
Salads
Rocket, red veined sorrel, pomegranate beads and shaved twineham parmesan
dressed with grenadine balsamic and grapeseed oil
Smoked Sakura Soba Salad (vegan)
soba noodles piled with crisp vegetable spaghetti – bean shoots and mizuna leaves infused with tamari and red ginger – surrounded by umboshi plum white miso and rice wine dressing – toasted smoked tofu and wasabi cashews
doused with warm toasted sesame oil
Medjool Date and White Sultana Salad
and preserved lemon cinnamon cous cous and moorish braised billy can legumes
English parsley and new potato and onion bulb
Steeped in piccalilli relish oil and soused florets served with peppered asparagus tips
Breads Potato, onion and thyme flat bread
Chewy Brown
Olive oil bread
Kids grub
Noodle worms and vegetable spaghetti salad
The Fat Greek (chunky greek salad with optional olives and no green fluff)
Cheddar straws
Cokalettes (coka bread toped with tomato confit and Buffalo Mozzarella bullets)
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