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Summer Sharing Menu: Bay of Bengal

This summer, we're exploring the vibrant cuisine of the Northern Indian Ocean including Sri Lanka, Bengal, Myan Mar, Thailand, Malaysia and Indonesia. Using seasonal ingredients including heirloom tomatoes, stone fruits and berries, we celebrate the innovative plant-based food of these coastal regions for our five-course summer sharing menu.

Expect fresh produce, focused on a combination of sweet, sour and spicy elements.

£40 per person, for tables of two or more. Dishes can also be ordered individually.
Available from 10th July - 1st September.

On the menu:

small | myanmar | scorched tomato sambal shan tofu | 8.5 

burmese chickpea tofu fritter served with a smooth red pepper sauce, fresh burnt tomato and lime leaf sambal, drizzled with fermented bean chilli oil

small | thailand | stone fruit som tam | 8.5 

the quintessential salad of thailand. seasonal summer stone fruit, thai basil and crispy shallots in spicy sour tamarind dressing

big | indonesia, myanmar, malaysia | bay of bengal thali | 19.5 

a colourful platter of spiced fried cauliflower and new potato in a creamy caramelised onion sauce. served with two tangy sambals, a fresh heirloom tomato cucumber salad and flaky paratha bread

big | thailand | pineapple som gaeng | 16.5 

thai tamarind peanut curry, spicy pineapple lime leaf sambal, crispy fried shallots, rice noodles

sweet | india | burnt mango rasmalai cheesecake | 9.0 

basque-style burnt cheesecake, served with a cardamom-infused saffron cream, garnished with rose and pistachio


apricot lemongrass spritz | 12.0 

gin by mildreds, briottet apricot, citrus, lemongrass ginger infusion, soda

butterfly pea lemonade 0% abv | 6.0 

butterfly pea cold brew, lemon, lavender infusion