Chef's Menu Recipe
padron peppers, holy basil ~ chirashi ceviche, sweetcorn hot sauce ~ tuna tartare, chilli crunch, egg yolk, ponzu ~ beef tataki, truffle ponzu ~ maki selection ~ irish ribeye, thai chimichurri, herb salad ~ korean spiced black cod, gochujang, daikon ~ grilled tenderstem broccoli, smoked emulsion ~ apple treacle cake, tonka custard, vanilla ice cream
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Ingredients
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Padron Peppers
Chirashi Ceviche
Tuna Tartare
Beef Tataki
Maki Selection
Irish Ribeye
Korean Spiced Black Cod
Grilled Tenderstem Broccoli
Apple Treacle Cake
Vanilla Ice Cream
Method
Padron Peppers
- 1
Chirashi Ceviche
- 2
Tuna Tartare
- 3
Prepare the Tartare
Combine diced tuna, chili crunch, egg yolk, and ponzu sauce in a bowl. Mix gently and serve immediately.
Beef Tataki
- 4
Sear the Beef
Sear the beef fillet in a hot pan for 1-2 minutes on each side. Let it rest, then slice thinly and drizzle with truffle ponzu before serving.
Maki Selection
- 5
Roll the Maki
Cook sushi rice as per instructions. Lay nori sheets on a bamboo mat, spread rice, add fillings, and roll tightly. Slice into pieces before serving.
Irish Ribeye
- 6
Korean Spiced Black Cod
- 7
Grilled Tenderstem Broccoli
- 8
Grill the Broccoli
Grill tenderstem broccoli for 4-5 minutes until tender. Drizzle with smoked emulsion before serving.
Apple Treacle Cake
- 9
Bake the Cake
Mix grated apples, brown sugar, flour, eggs, and tonka bean in a bowl. Pour into a greased baking dish and bake at 180°C for 30-35 minutes.
Vanilla Ice Cream
- 10
Serve
Scoop vanilla ice cream and serve alongside warm apple treacle cake.





