Lunch menu
Available for a maximum of 10 people |
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Bento Box Selection |
3 Course Set Menu - £25 |
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| Served with a pot of green or jasmine tea, white miso soup, followed by ice cream & sorbets. £15 for lunch: Monday-Friday 12:00-15:00 |
Lunch: Monday-Friday 12:00-15:00 Dinner: Monday-Thursday 17:30pm-23:00 Friday-Saturday 17:30-19:00 |
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Vegetarian Bento |
Choice of Starter: |
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mango & papaya vietnamese roll |
mixed sashimi (yellowfin tuna, salmon, seabass), soy & wasabi | ||
| vegetable spring roll | sushi roll selection (california, spicy yellowfin tuna, kappa), soy & wasabi | ||
| silken tofu salad | crispy silken tofu with elegance tomatoes & baby leaves (v) | ||
| floret dumpling | crispy aromatic duck rolls with hoi sin | ||
| lychee & asparagus green curry | szechuan chicken gyoza with water chestnut & black rice vinegar | ||
| vegetable pad thai |
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Japanese Bento |
bo luc lac beef strips with sang choy & chilli lime | ||
| mixed maki rolls (kappa, spicy yellowfin tuna, california) | sizzling sambal prawns with courgettes & vine tomatoes | ||
| mixed sashimi (yellowfin tuna, salmon & seabass) | chargrilled chicken curry with aubergine & pumpkin | ||
| soft shell crab tempura | steamed seabass with shimeji mushrooms, ginger purée & supreme soy | ||
| silken tofu salad | vegetable green curry with lychee, aubergine & asparagus (v) | ||
| steamed jasmine rice served with all main dishes | |||
Beef Teriyaki Bento |
Choice of Dessert: |
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| mango & papaya vietnamese roll | Pistachio crème brulee with crusted tuile | ||
| crispy duck roll | poppy seed pannacotta with coulis | ||
| silken tofu salad | selection of ice creams & sorbets | ||
| beef fillet teriyaki skewers | |||
| vegetable pad thai | |||
Sushi |
Sashimi |
Nigiri |
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| 3 pieces | 1 piece | ||
| Ebi | prawn | 3.00 | |
| Ikura | salmon roe | 3.50 | |
| Unagi | eel | 3.50 | |
| Akagai | ark shell | 4.00 | |
| SpicyHamachi | yellowtail | 4.50 | |
| Zuwai-gani | snow crab | 4.75 | |
| Sake | salmon | 5.00 | 2.50 |
| Suzuki | seabass | 6.00 | 3.00 |
| Hotate | scallop | 6.50 | 3.75 |
| Hamachi | yellowtail | 7.85 | 4.00 |
Chef’s Selection |
sashimi chosen by the chef | 4 types | 7 types |
| (4 pieces each) | 27.00 | 52.00 | |
Sushi Rolls |
Maki |
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| Kappa - cucumber, roasted sesame seed, wasabi paste (v) | 6.00 | ||
| Teka toro - spicy yellowfin tuna, chilli bean paste | 7.25 | ||
| California roll - snow crab, avocado, tobiko, cucumber | 8.75 | ||
| Inside out roll - lemon sole, tobiko caviar, yuzu mayo | 8.50 | ||
| Dynamite spider - spicy soft shell crab, cucumber, mizuna | 10.75 | ||
| Wagyu roll - Tempura tiger prawn, wagyu beef, teriyaki | 14.50 | ||
Salads |
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| Seared beef with shaved truffle, ponzu jelly & micro cress | 9.50 | ||
| Duck & watermelon with caramel soy | 8.00 | ||
| Silken tofu salad, elegance tomatoes & baby leaves | 7.50 | ||
Starters, Tempura & Dim Sum |
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| Steamed edamame beans with sea salt | 3.50 | ||
| Kinome miso soup with silken tofu, wakame, enoki & nameko mushrooms | 4.75 | ||
| Vegetarian spring rolls withsweet chilli (v) | 6.50 | ||
| Crispy aromatic duck rolls with hoi sin | 700 | ||
| Guangzhou pork & radish dumplings with Thai sweet chilli | 6.00 | ||
| Steamed scallop sui mai with tobiko caviar & toban jiang soy | 7.00 | ||
| Roasted sesame tiger prawn toast | 6.50 | ||
| Beef fillet & foie gras gyoza with honey infused teriyaki | 7.50 | ||
| Szechuan chicken gyoza with water chestnut & black rice vinegar | 6.50 | ||
| Baked Thai crab cakes with tomato jam | 6.50 | ||
| Salt & seven pepper squid with Thai sweet chilli | 9.50 | ||
| Soft shell crab tempura with jalapeño mayonnaise | 12.50 | ||
| Wild langoustine tempura with chilli mayonnaise | 14.00 | ||
| Sweet potato & avocado tempura with orange ponzu (v) | 6.50 | ||
Mains |
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| Chargrilled chicken green curry with aubergine, pumpkin & coconut cream | 15.50 | ||
| Wasabi rubbed lamb rump with wok fried asparagus | 17.00 | ||
| Beef rendang with roasted sweet potato,roti & mango chutney | 16.50 | ||
| Fillet of beef with portobello mushrooms & peppercorn raita | 21.50 | ||
| Steamed seabass with shimeji mushrooms, ginger purée & supreme soy | 17.50 | ||
| Baked fillet of pacific black cod with kinome miso & mirin glaze | 22.50 | ||
| Vegetable green curry with lychee, aubergine, asparagus & coconut milk (v) | 12.00 | ||
| Sizzling sambal prawns with courgettes and cherry tomatoes |
16.50 | ||
Sides |
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| Steamed jasmine rice (v) | 3.50 | ||
| Egg fried rice with green beans & spring onions (v) | 4.00 | ||
| Baby bok choi with shaoxing wine & ginger puree (v) | 5.50 | ||
| Traditional wok tossed pad Thai with broccoli, sugar snap, chooi shoots (v) | 7.50 | ||
Inclusive of VAT. A discretionary service charge of 12.5% will be added to your bill. Menu subject to change.
