King Oyster Kinoko

Pan seared king oyster mushroom topped with crispy togarashi onion. Served with fragrant onigiri sushi rice dusted with black sesame salt. Accompanied by tamari-pickled shiitake, vibrant edamame & yuzu basil pesto and wasabi cashew crumble.

• vegan

Better Batter

Soft buttermilk soaked halloumi dipped in chip shop batter and finished with lemony Yemeni relish. Served with a fresh pea & mint pesto purée, vodka spiked preserved plum tomato and a toasted nori, lilliput caper and dill mayo.

• vegetarian

How's Yer Vada

Masoor pink-lentil vada fritter served with aromatic lemon-pepper tarka dal and soft Lahori buttered leeks. Finished with coconut lassi, mango lime pickle chutney and crunchy chilli-flaked almond clusters.

• vegan

Sneaky Peeking Steamers

Two steamed rice buns stuffed with Szechuan Mapo Tofu and ginger bok choy, with kimchi Chinese cabbage, lapsang souchong pickled watermelon and a miso chilli sauce. Double up to make a main course for 24.95.

• vegan

Sumac Sizzle Square

A crisp, sumac-sizzled pastry cube stuffed with fragrant ras el hanout smoked aubergine and caramelised onion. Served with pink peppercorn cardamom baked carrots, preserved-lemon romesco, baby gem and green olive.

• vegan

Tajin Hoecake

Golden corn hoecake tostada with bay spice tempura cauliflower. Served with queen chickpea masabacha, citrus Tajin avocado, a punchy green salsa de puerro and sweetcorn cream. Finished with a smoked habanero chilli oil and pickled pepper drops.

• vegan

Comté Quenelle Soufflé

A pillowy light Comté soufflé coated in a classic sauce Mornay. Served with a crisp garlic Maître d'Hôtel herb butter–baked pain perdu crouton, pickled silverskins & chive courgette. Finished with endive and baby watercress dressed in a Dijon vinaigrette.

• vegetarian

The Rosti Spinach

Crispy fried onion and garlic rosti potato, topped with sautéed garlic and nutmeg cream buttered spinach. Served with a soft poached egg topped with toasted rarebit and finished with a spinach, parsley and black pepper sauce. Vegan choice: poached egg replaced with salt pepper teriyaki smoked tofu.

• vegetarian

Pea Purée & Yemeni Relish

Pea & mint pesto purée with Lemony Yemeni relish and pea shoot tendrils.

• vegan

Tajin Avocado & Salsa de Puerro

Tajin seasoned avocado, sweetcorn cream, salsa de puerro and pickled pepper drops.

• vegan

Cardamom Carrots & Romesco

Pink peppercorn cardamom carrots with preserved-lemon Romesco.

• vegan

Lahori Leeks & Lassi

Curry buttered leeks served with coconut lassi and toasted almond chilli flakes.

• vegan

Rosti, Mixed Leaves & Endive

Crispy fried onion and garlic rosti potato topped with mixed leaf & endive, lightly dressed in a Dijon vinaigrette with green olive.

• vegan

Jiao Yau Smoked Tofu

Crispy Szechuan salt & pepper house-smoked tofu with rich miso–pimento chilli sauce and tangy homemade kimchi.

• vegan

O-Live & Let Live

Deep-fried olives coated in a crispy Twineham Grange cheese panko with fresh lemon and herbs.

• vegetarian

Fresh & Fabulous Herb Focaccia

Handmade herb focaccia served simply with extra virgin olive oil and aged balsamic.

• vegan

Zaru Soba Salad

Soba noodles with kohlrabi and Chinese leaf in miso, sesame, ginger dressing. Topped with wasabi cashews, puffed rice cracker, spring onion, edamame, hibiscus, amchur and toasted nori.

• vegan

Regular Chips

Sizzly salty chips served with either mayo, aioli or organic ketchup.

• vegan

Cheesy Mornay

Hot salty fat chips rolled in mushroom salt crack served slathered in cheesy mornay sauce and fresh chives.

• vegetarian

Chilli Miso

Seasoned with white sesame gomashio salt. Finished with miso-pimento chilli sauce, pickled sweet pepper drops, spring onions.

• vegan

Wasabi Crusted Cashews

Roasted cashews rolled in fiery wasabi dust.

• vegan

Tamari Drenched Seeds

Slow roast pumpkin and sunflower seeds, drenched in umami rich tamari.

• vegan

Pimento Berbere with Crisp Fried Lavash Bread

Pimento Berbere dip with lavash crisp bread dusted in black lime, amchur, smoked paprika & Kashmiri chilli salt. No-gluten choice: lavash crackers replaced with puffed seaweed rice crackers.

• vegan

Plush Pavlova

A luxe hazelnut meringue, nutty chew crunch and scrumptious stuffed full of tahini rich ice cream, heaps of rosehip rhubarb and vanilla Chantilly cream.

• vegan

Cocoa Coupe

Deep rich 70% cacao mousse with a touch of sea salt and a sticky chocolate & hazelnut cake with a mandarin and yuzu sorbet. Finished with a sweet blackberry shrub preserve and purple shiso.

• vegan

Sonhos Dulces

Cinnamon sugar drenched deep fried churros bites served with fresh strawberry & elderflower compote and clotted cream dippers.

• vegan

Cheese in Toast, The Molten Malt

A hot malt bun, filled with oozy molten melted Golden Cross goats' cheese and hazelnut butter. Served with slow-roasted grapes, tangy, sweet, salty and bursting with flavour. Finished with a fragrant lemon thyme honey.

• vegetarian

The Cocoa Collective (To Share)

Sticky chocolate hazelnut cakes served with deep rich 70% cacao mousse with a touch of sea salt and mandarin sorbet. With mini brandy alexander milkshakes topped with whippy chantilly, raspberry truffle lollipops and coulis. Finished with a sweet blackberry shrub preserve and purple shiso. Not suitable for guests with nut allergies.

• vegan

Vanilla Ice Cream

Per scoop, garnished with toasted almond.

• vegetarian

Tiramisu Ice Cream

With rum coffee syrup (alcohol syrup optional). Per scoop, garnished with toasted almond.

• vegetarian

Mandarin & Yuzu Sorbet

Per scoop, garnished with toasted almond.

• vegan

Raspberry Sorbet

Per scoop, garnished with toasted almond.

• vegan

Salt Caramel Truffle

Handmade chocolate truffle, sold individually.

• vegetarian

Raspberry Tang Soft Centre Truffle

Handmade chocolate truffle, sold individually.

• vegan

Boozy Rum Truffle

Handmade chocolate truffle, sold individually.

• vegan

Terre à Tapas

A culinary journey around the menu with a selection of favourite dishes: Onigiri Oishii Tamari Zuke, Tajin Hoecake, Better Batter, Jiao Yau Smoked Tofu, Zaru Soba Salad and Pimento Berbere with Crisp Fried Lavash Bread. Choose vegetarian, vegan or no-gluten. Served for a minimum of 2 guests; not suitable for guests with nut allergies.

• vegetarian