Chef Kian Mcevoy

Miso Glazed Eggplant (Nasu Dengaku)

Deep fried Tofu served with Spicy Ginger and Garlic Sauce (Agedashi Tofu)

Japanese Spring Rolls (Harumaki)

Japanese Salted Chicken Wings (Teba shio)

Japanese Fried Chicken (Karage)

Sesame Seared Tuna served with Wasabi Aioli and Yuzu Slaw

Braised Chilli and Ginger Pork Belly served with Rice (Buta No Kakuni)

Selection of Traditional Japanese Sweets

Avocado Salad with Cashew Nuts, Cucumber and Pomegranate Molasses

Mushroom Bruschetta

Sun Dried Tomato and Walnut Hummus with Garlic Toast

Channa Pakora with Yuzu Salsa

Spaghetti Aglio e Olio with grilled Eggplant

Garlic Mushroom Penne

Puttanesca with Red Beans & Spinach

Coconut Chickpea and Lentil Curry served with Jasmin Rice

Quinoa Salad with Cashew and Peanut Ginger Sauce

Apple Crumble Crisp served with Coconut Whipped Cream

Vegan Ice Cream Snickers

Burrata Bruschetta

Lemon Basil Burrata and Garlic Toast

Balsamic Onion and Goat's cheese flatbread

Meatballs in Marinara Sauce

Pan fried Sea bass with Beetroot and Goat's cheese

Spaghetti Aglio e Olio with grilled Eggplant

Crab Risotto

Wild Mushroom Risotto

Slow Cooked Beef Ragu with Pappardelle

Zabaglione with Berries

Tiramisu

Chocolate Mousse with Dates

Baked Camembert with Honey and Walnuts

Olive Tapenade

Mushroom Soupe en Croute

Soupe à l’oignon

Tuna Nicoise Salad

Coq au Vin

Beef Bourguignon

Ratatouille

Cinnamon Creme Brûlée

Poires Belle Helene