Seafood

Plump mussels in a savoury miso broth enriched with clotted cream, wilted spinach folded through and a slick of Chiu Chow chilli oil to finish.

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

A baked salmon fillet blanketed in tahini yogurt and piled high with toasted pearl couscous, sweet grapes, crunchy nuts, crispy shallots, and a bright herb-and-sumac tarator. Levantine in spirit, generous in every direction.

A veg-forward appetizer of honey-glazed root vegetables and quick-pickled radish with smoky romesco, a single seared scallop, and a vibrant herb oil. The vegetables lead; the scallop punctuates.

Whole grilled snapper fillet over tender braised pumpkin wedges, served in a deeply savoury dashi made from smoked snapper bones. Clean, elegant Japanese cooking with real depth.

Silky Japanese steamed egg custard topped with seared scallop, crispy maitake mushrooms, and a jewel-bright spoonful of ikura. A refined first course built on perfect dashi.

Shell-on shrimp grilled hot and flambéed with pastis, served over a silky fennel and potato purée. Provençal flavours with a dramatic tableside finish.