Pop up Fine Dining Experience Sample Menu

​Seasonal Tasting Menu by Chef Hira

 

To Start

Sourdough bread, wild garlic butter

 

Snacks

Selection of amuse bouche

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First Course

Beetroot and combo cured salmon, pickle mooli, tiger milk

 

Second Course

Heritage tomato, whipped goat cheese, smoked oil, basil, tomato consomme

 

Third Course

Beef tartare, wasabi emulsion, pickle turnips, sourdough, nori

 

Forth Course

Lamb cannon, jersey royal potatoes, English asparagus, wild garlic, lamb jus

 

Fifth course

Gariguette strawberries and cream, basil compressed strawberry, pink peppercorn meringue