MAY 18th

Entre:- Salt and Pepper Prawns with a yuzu dressing

One thing that used to take me to Zuma was their salt and pepper shrimp which I’ve tried to recreate here. it’s sharp, slightly sweet and very refreshing.

Starter:- Chilled Asparagus with Truffle Vinaigrette

You’ve got to try this to believe how incredibly tasty it is.

Main Course:- Asian spiced Duck with Tamarind Sauce

The Duck is marinated over-night in shallots, spring onions and aromatic spices then steamed to break down the fats and finished off in the oven for a crispy finish.  The spicy sweetness is a great accompaniment to the duck.

Dessert:- Raspberry and Mascarpone Mille Feuille

Raspberry and mascarpone, stairway to heaven, add the layers of pastry and you are there!

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