What we cook

Goat's curd, pickled shallot, dill.

Brioche, sesame, green chilli mayonnaise.

Basil oil, toasted sourdough crumb.

Charred corn, coriander stem.

Saffron pilaf, burnt onion jus.

Aged parmesan, truffle oil, chive.

Coconut and raw mango sauce, red rice.

Crème fraîche, sea salt.

Mint chutney, pickled onion.

Cream, cardamom, charcoal.

Slow-cooked for eighteen hours, white butter.

Aged basmati, saffron, sealed and cooked on coals.

Cashew gravy, fenugreek.

Pani puri, dahi puri and papdi chaat, made to order.

Fried at the counter, served warm.

Hummus, roasted peppers, rocket.

Sesame greens, pickled cucumber.

Three sauces, cooked to order.

Served warm, with vanilla cream.

Parmesan, garlic aioli.

Smoked chilli glaze, slaw.

Peanut sauce, lime.

Rolled in cocoa and roasted hazelnut.