Specials

Steamed Mahi Mahi infused with a fragrant Thai-style coconut broth. Served with Kiribath - a creamy Sri Lankan coconut rice - and a spicy homemade katta sambal - made with 4 types of chillies and Maldivian dried fish for umami flavour.

A half baby chicken, spatchcocked and cured in a house brine for 24 hours and oven roasted to golden crispness. Served with mashed potatoes infused with truffle, rocket salad layered with pickled pears & toasted walnuts and a berry compote.

Tender duck breast, pan-seared for perfect crispy skin glazed in a zesty orange reduction. Served with earthy rainbow chard and crisp-on-the-outside, creamy-on-the-inside polenta battonets infused with rosemary and parmesan.

Deep-fried sweetcorn ribs with a Middle Eastern twist, dusted with secret house seasoning. Served with smoked baba ganoush, burnt leek aioli, crispy sumac-dusted pita and finished with a drizzle of pomegranate molasses.

12oz pan-seared rib-eye steak served with seasonal veg, herb butter, a small portion of chips and red wine sauce.