Crispy wood-roasted Asian duck leg with spiced pancakes. Green slaw of courgette, cucumber, mange tout, celery, apple, spring onion and coriander with a jalapeño dressing. Soya, ginger and plum dipping sauce. Corn salsa.
Smoky herb and lime wood roast linefish with crispy potato dauphine. Marinated tomato, green olive and fennel salad. Mustard aioli and caper chilli salsa.
Ember-roasted aubergine marinated in malay spices served with cumin, almond and pickled pear bulgar wheat topped with wood roast broccolini. Side salad of baby spinach and chunky tomato salsa. Carrot pickle, raitha and mango achar served with spiced flatbread.
Mint and vanilla infused panna cotta with marinated seasonal berries. Smoky pecan nut tuile.
Rose Wine – Mourvèdre
Red Wine – Sangiovese
White Wine – Pinot Grigio
Beer – Devils Peak Lager