Crab Le Noir
Golden soft-shell crab tempura, with a sophisticated black garlic foam, bright ponus vinaigrette, citrus caviar, & a delicate herb salad
Red Prawn & Squid Ink Spaghetti
Al dente squid ink spaghetti coated in a rich coconut bisque infused with lemongrass, crowned with flash-seared red prawns & a light bisque emulsion [G, D, M]
Rose & Raspberry Pavlova (GF)
A delicate, crisp rose-petal meringue shell filled with vibrant raspberry compote, raspberry sorbet, a light vanilla espuma and a tart raspberry jus. [D, E]
The Perfect Beef Sliders (3pc)
Juicy beef sliders glazed with smoky chipotle BBQ sauce, layered with melted cheese, crisp lettuce & sharp pickled red onions in soft toasted buns [G, D, S, SE, E, Mustard]
Yuzu Tempura Cod Sliders ( 3 pcs)
Three crispy tempura-battered Atlantic cod sliders, topped with a refreshing, tangy coleslaw and zesty yuzu mayonnaise [G, E, F, S]
Roasted Cauliflower (V)
Oven-roasted cauliflower served over silky tahini, finished with brown butter almonds, pomegranate seeds, & a touch of tangy sumac [D, N, SE]
Honey-Glazed Carrots (V)
Tender young carrots glazed in deeply caramelised honey, set over a zesty lemon labneh & dusted with crunchy pistachio dukkah [D, N, SE]
Chicken Liver Parfait
Silky parfait paired with Ruby Port gel, black umami crumble, & raspeberry shallot pickles [G, D]
Velvet Truffle (V) – Maison Flatbread
Freshly baked flatbread topped with savory shiitake & button mushroom duxelles, topped with confit sliced king oyster mushrooms & white truffle oil. [D, G]
Spicy Verde – Maison Flatbread
Freshly baked flatbread topped with a mint & green pea puree, topped with pecorino, savory roasted ‘nduja & creamy burrata [D, G, PORK]