Creamy roasted garlic hummus served with warm flatbread, marinated olives, pickled vegetables, and smoked paprika oil.

Crispy chicken tossed in sweet gochujang glaze with sesame seeds, spring onion, and lime.

Crispy potatoes topped with smoky tomato brava sauce and garlic aioli.

Spiced lamb skewers served with mint yogurt, pomegranate, and coriander salad.

Lightly battered king prawns with soy dipping sauce, pickled ginger, and chilli mayo.

Charred corn ribs coated in chipotle butter, lime crema, parmesan, and coriander.

Crispy halloumi fries drizzled with hot honey and oregano, served with tzatziki.

Minced pork cooked with ginger, chilli, garlic, and lime served in crisp gem lettuce.

Sliced sirloin steak with chimichurri sauce, crispy shallots, and grilled peppers.

Slow-cooked pork belly glazed in smoky barbecue sauce with apple slaw.

Chargrilled chicken skewers marinated in yogurt, paprika, garlic, and lemon.

Stone-baked flatbread topped with spiced lamb, feta, chilli, and fresh herbs.

Wild mushrooms, truffle oil, mozzarella, parmesan, and rocket.

Selection of hummus, falafel, olives, halloumi, koftas, flatbread, and dips for sharing.

Mussels cooked in coconut cream, garlic, chilli, and fresh herbs served with toasted sourdough.

King prawns sautéed in white wine, garlic butter, lemon, and parsley.

Lightly fried squid with lemon aioli and smoked sea salt.

Roasted cauliflower with curry spices, mango chutney yogurt, and crispy onions.

Steamed bao buns filled with crispy tofu, pickled vegetables, hoisin glaze, and coriander.

Creamy burrata with heritage tomatoes, basil oil, balsamic glaze, and toasted focaccia.

Herb falafel served with tahini, pickled cabbage, cucumber, and pomegranate.

Warm cinnamon churros with rich chocolate dipping sauce.

Layers of filo pastry, pistachios, honey syrup, and vanilla cream.

Tropical cheesecake with mango compote and toasted coconut.