Canapes

Manchego and chorizo sticks

Olive tapenade crostini (ve)

Goat’s cheese arancini balls (v)

Tempurah cauliflower popcorn
with sofrito sauce (ve)

Starters/sides

Freshly baked bread, olive oil and balsamic, olives, bay and thyme (ve)

Blistered Padron peppers (ve)

Tortilla De Patatas (v)

Antipasti Platter
Italian-style meats of sliced milano, spinata romana, and bresaola Marinated artichokes, roasted peppers, sundried tomatoes, black and green olives, rocket salad, red onion chutney

Albondigas (tapas style beef meatballs)

Smoke-roasted cauliflower salad
with chimichurri and almonds (ve)

Triple cooked patatas bravas, confit garlic, rosemary salt

Harissa marinated chicken thigh skewers, brown butter, harissa, mint yoghurt

Sauteed chorizo in red wine

Mains

Family style Spanish paella dish
with chicken or seafood

Pollo a la española – Spanish style chicken
with onion, yellow pepper, courgettes, butter beans and sofrito sauce

Stuffed aubergine
with puy lentils, sundried tomatoes, smoked red pepper, marinara sauce (ve)

Desserts

Spanish flan
with caramel sauce and berries

Churros
with cinnamon and chocolate

SALADS

Herby roasted aubergine
with preserved lemon, pistachio and pickled chili

Miso aubergine
with spring onion and sesame rayu

Char-grilled broccoli
with chili and garlic

Yoghurt-roasted cauliflower
withquick-pickled chillies, pine nuts, sultanas and red onions

Grilled sweet potatoes
with hot sauce, chive sour cream and pumpkin seeds

Roasted sweet potato
with lime and cardamom sauce and sunflower seeds

Curried carrot mash
with coriander and curry leaf oil

Roasted carrots
with red onion pickle, warm spices and coriander yoghurt

Cannellini bean mash
with aioli and Aleppo chili oil

Chaat masala potatoes
with yoghurt, tamarind and coriander chutney

Green beans
with sambal, cashews and pickled ginger

Grilled runner beans
with wasabi, dulse and edamame

Watermelon
with pomegranate dressing, mint sugar and Pecorino

Watermelon
with chili and lime syrup, pickled watermelon rind, Pecorino and basil

Marinated Romano peppers
with dill and pine nut crumble

Little gem
with burnt aubergine, chive and jalapeño oil, radish and almond

Advieh spiced vermicelli rice
with mango pickle, herbs and fried onions

Charred hispi cabbage
with tomato dressing and caraway creme fraiche

Bitter leaves and honey grilled peach
with lime and ginger dressing and goat’s cheese

Roasted fennel, ricotta cream, crystalised
fennel seeds and sour cherries

VEGETARIAN MAINS

Seasonal vegetable fritter or samosa
with sauce of the day

Herby leek, hispi cabbage and feta borek
with caraway seeds

Beetroot, feta and black olive arancini
with honey, walnut and mint salsa

Aubergine and courgette musa’qa
with chickpeas and tomato

Butternut squash and stilton quiche
with membrillo and parsley

Tomato and caramelised onion quiche
with goat’s cheese and thyme

MEAT AND FISH

Sumac and spice crusted sea bass
with fennel and yoghurt sauce

Masala fish kofta
with mint and mandarin salsa

Grilled salmon
with sauce or salsa of the day

Miso pork burger
with green chilli, lime and coriander salad

Free range roasted chicken salad
with kohlrabi, cabbage and sesame

Free range roasted chicken
with daily changing marinade

Seared English beef fillet
with daily changing sauce

Grilled lamb cutlet
with urfa chili and parsley and tamarind sauce

Lamb and feta meatballs

Slow cooked lamb shank
with mint and cumin

Bacon and leek quiche
with parmesan and thyme

DESSERTS

Chocolate mousse
with sour cream and almond brittle

Coffee & liquorice tiramisu

Hazelnut, peach and raspberry cake

Honey and yoghurt set cheesecake

Mint and pistachio chocolate chilled cake

Sumac roasted berries
with yoghurt cream

STARTERS – TO SHARE

Dry fried nut mix
with curry leaves, chilli and Sri Lankan spices (N)(ve)

Sri Lankan Rolls
spiced potato with seasonal vegetable (ve) or mutton
wrapped in a crispy pancake and coated with Panko breadcrumbs

Fish Cutlets
smoked tuna, spiced potato, nigella seeds and Sri Lankan spice

Chicken Patties / Mushroom Patties (ve)
served with hot spicy salsa

Dal Vada (gf)
Lentil and chickpea fritters with curry leaf and red onion

MAINS

Coconut Dal (ve)
Classic mild curry with red lentils, coconut milk and turmeric

Roasted Chicken Curry
Sri Lankan style medium spice marinated chicken thigh

Black Pork
Tender pork belly in our Lankan toasted spice sauce

Curried Jackfruit (ve)
Green baby jackfruit chunks in a medium spice marinated sauce

Cashew Nut Stir Fry (ve)
Soft cashews stir fried with curry leaf and chilli

Vegetable Kothu Roti (v)
Stir fry dish with shredded roti bread, mixed seasonal vegetables, egg and Sri Lankan seasoning

SUPPLEMENTARY MAINS

Seabass
Pan fried seabass with lemongrass, green chilis, curry leaves and ginger With yellow coconut curry sauce

Negombo Prawn Curry
Black pepper and curry leaf, creamy coconut sauce, hint of spice

Crab curry
Traditional Sri Lankan crab curry with fresh Cornish crabs and Sri Lankan spices

All curries served with basmati rice and crispy papadums

SALADS / SIDES

Red onion, tomato, cucumber salsa

Papaya salad with green onion, tomato, lemon dressing

Pan fried okra salad

Chickpea salad with curry leaf and coconut shavings

Tempered potatoes

Batu moju – aubergine and red pepper pickle

Coconut sambol (chutney) with fresh grated coconut

SWEETS

Sri Lankan Love Cake

Chilli Caramel Grilled Pineapple

Watalappan
(spiced coconut custard)

Coconut Ice Cream
with Spiced Toffee Sauce

Chocolate Lava Cake
with Cinnamon Biscuit