Twenty plates across three kitchens. Everything made to order — please tell us about allergies before you book.
Toasted sourdough, vine tomatoes, basil, cold-pressed olive oil.
Buffalo mozzarella, heritage tomato, torn basil, aged balsamic.
San Marzano sauce, fior di latte, basil — stone-baked to order.
Guanciale, pecorino romano, cracked pepper, free-range egg yolk.
Slow-cooked tomato, fresh chilli, garlic, parsley.
Wild mushroom, white wine, parmesan, finished with truffle oil.
Espresso-soaked savoiardi, mascarpone, dark cocoa.
Hand-rolled, crisp pastry, sweet chilli dipping sauce.
Wood ear mushroom, silken tofu, white pepper, black vinegar.
Roasted peanuts, dried red chilli, Sichuan peppercorn.
Hand-cut sirloin, mixed peppers, fermented black bean — wok-fired hot.
Tiger prawns in light tempura, pineapple, bell pepper.
Spring onion, toasted sesame, free-range egg.
Alphonso mango, coconut cream, lime zest.
Charcoal-grilled minced lamb skewers, fresh mint chutney.
Tomato, ginger, green chilli — wok-finished, served with naan.
Long-grain basmati, slow-cooked mutton, saffron, fried onion.
Black lentils slow-cooked overnight in butter and cream.
Tandoor-grilled chicken, creamy tomato sauce, fenugreek leaf.
Warm milk dumplings in rose-cardamom syrup, pistachio.
Open the chat and Jess will book you a table.