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Cheers

This year we decided to keep it simple, we will extend our bookings to cover between 12:00 and 23:00, giving all our guests the opportunity to dine in our relaxing and intimate dining room before heading out to celebrate 2023
We will be serving our new A la Carte and a special 5 course festive menu

With the A la Carte there will be £35 minimum spend, and with the special menu, you will be welcomed with a glass of prosecco on arrival followed by 5 courses for £45 per person and a pre-order will be required 24hr in advance.
Booking is a must for New Year's Eve and will be open from 12pm only with limited availability.

 

NEW YEAR'S EVE

On Arrival

Glass of Prosecco

&

Salmon Acevichado

Wild Sashimi grade salmon, cured in lime, served with daikon, togarashi rice

and sea weed roll

 

 

Starters

Wagyu Tartare Nikkei

Beef with diversity quinoa, ponzu, tiger’s milk, wasabi and cilantro oil

Available as vegan with beetroot (v)

Or

Leche de Tigre

Peruvian style seafood cocktail made with cod, tiger prawns, scallops, clams,

 baby crab and fried baby squid, served with pickled onion, canchitas, avocado,

plantain crisps and dressed with tiger’s milk.

Or

Coxinha con Pato

Brazilian style croquets filled with duck confit, caramelised onions, hoisin, aji Amarillo

and coriander

Available vegan with wild mushroom, spinach and sweet potato (v)

Or

Pan Bao con Congrejo

Squid ink soft buns filled with crab-claws meat in bisque and mild Amarillo

then steamed in a banana leaf and served with kimchi

Available vegan with jackfruit (v)

 

 

Middle Course

Mango & Jackfruit Ceviche

Mango and Jackfruit in lime, leche de mango and cilantro oil

 

Main Course

 

Pato Envuelto con Mango

Slow confit boneless duck leg, filled with quinoa & liver then rolled

 in thin pancetta, served with chifa vegetables and mango criolla

 

Lamb Pachamanca

Lamb shank, marinated with rosemary, mint, coriander, cumin, garlic, aji then slow cooked

in a banana leaf with corn, beans and Peruvian root vegetables

Pescado con Almeja

Sea bream and clam chowder hot pot with poached egg, kale, chifa vegetables and rice

pasta, all dressed with cilantro oil

Nikkei Filete de Lomo

Rump steak cooked medium rare with Punzu, Soya, sweet miso and garlic,

served with yuca chips and grilled tomato. Add ½ Lobster for £15

 

Bahian Banana Blossom Curry (V)

Banana blossom braised with onions, peppers, garden peas and coriander in a

 tangy coconut and tomato sauce, served with steamed rice

 

Desserts

 

Chocotorta

Argentinean layer cake, with chocolate mousse, dolche de lech,

biscuit soaked in rum and vanilla cream

Tres Leches

Mexican coconut sponge, soaked in 3 milks and topped with vanilla ice-cream

 

Winter Panna cotta (V) (GF)

Made with rice and coconut milk, served with mandarin cinnamon and star anis syrup

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