Seafood Feast

Fried King Prawns

Salad

Egg Fried Rice

Stir Fry Noodles

Garlic Bread

Mac & Cheese

Fries

Homemade cream filling sandwiched between layers of freshly made crepes.

Layered Crepe Cake

8-hour braised beef shin in an aromatic lemongrass curry, over your chosen base. Our richest bowl.

Signature Lemongrass Beef Curry

Handcrafted minced meat, our spice blend, grilled.

Chicken Skewers

Crispy tofu tossed in salt & pepper, sweet chilli dip.

Salt & Pepper Crispy Tofu

Crispy battered plant-based bites, sweet chilli dip.

Vegan Bites

Crispy King Prawn Bites

Crispy Chicken Bites

Herb salad base, peanuts and dressing. No added protein.

The "Naked" One

24-hour marinated grilled chicken thigh, herbs, peanuts, house dressing.

Lemongrass Chilli Chicken Salad

Fudgy, gooey and chocolatey, served with vanilla ice cream.

Homemade Chocolate Brownie

Rich, creamy cheesecake topped with juicy strawberries on a crumbly coconut biscuit base.

Homemade Coconut & Strawberry Cheesecake

Roast Pork

Lemongrass Chilli Chicken

Rich curry sauce — chicken or roast pork. Crispy chicken +£2, king prawns +£2.

Homemade Curry

Panko-crumbed crispy bites — chicken or king prawns.

Crispy Bites

Salt & Chilli

Rinse mussels and clams under cold water, discard any with cracked shells or that do not close when tapped. Pat all seafood dry with paper towels. If shrimp are large, butterfly or slice through the back so they cook evenly.

Combine olive oil, minced garlic (reserve 1 teaspoon for finishing), chopped parsley (reserve 2 tablespoons for garnish), lemon juice, white wine, lemon zest, red pepper flakes, salt and pepper in a large bowl to make the marinade.

Place shrimp, scallops, calamari in the bowl with the marinade and toss to coat. Marinate in the refrigerator for 15–20 minutes (do not exceed 30 minutes or the acid will start to firm the seafood). Keep mussels and clams separate and refrigerate until ready to cook.

In a large deep skillet or wide heavy pot over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the reserved 1 teaspoon minced garlic and cook until fragrant, about 30 seconds. Pour in the stock and the remaining white wine (if any), bring to a gentle simmer.

Make the base

Add mussels and clams to the simmering broth, cover, and cook until shells open, about 5–7 minutes. Shake the pan occasionally. Using tongs or a slotted spoon, remove opened shellfish to a bowl, discarding any that remain closed after cooking. Reserve the broth in the pot.

Increase heat to medium-high. Add remaining 3 tablespoons olive oil to the pot and when hot, add the marinated shrimp and scallops in a single layer. Sear without moving for 1 minute, then flip or stir and cook another 1 minute until opaque but still tender.

Add calamari rings and cook 1–2 minutes more; calamari cooks quickly and becomes rubbery if overcooked—aim for just opaque. If cooking in batches, combine pieces back into the pot.

Return the cooked mussels and clams to the pot. Stir gently to combine and heat through for 30–60 seconds.

Lower heat to medium-low. Stir in the remaining 1 tablespoon butter and the optional heavy cream, swirling until butter melts and sauce becomes glossy, about 1 minute. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Add the reserved chopped parsley and chopped chives (or extra parsley) and toss gently to coat all seafood in the sauce.

Transfer the seafood feast to a large shallow serving bowl. Serve immediately with crusty bread for dipping and/or steamed rice or pasta. Garnish with lemon wedges if desired.

large shrimp, peeled and deveined

bay scallops

mussels, scrubbed and debearded

clams, scrubbed

calamari rings

extra-virgin olive oil

garlic cloves, minced

fresh parsley, chopped

fresh lemon juice

dry white wine

lemon zest

red pepper flakes

Kosher salt

freshly ground black pepper

unsalted butter

low-sodium chicken or seafood stock

heavy cream (optional for richer sauce)

chopped chives or extra parsley for garnish

crusty baguette or toasted sourdough slices

steamed rice or pasta (optional)

If prawns are frozen, thaw in the refrigerator or under cold running water and pat dry very well with paper towels. Moisture prevents a crisp coating.

If prawns have shells and you prefer them peeled, remove shell leaving tail on if desired; devein if not already done. Leave shells on if you want slightly more flavor and protection from overcooking.

Place prawns in a bowl and sprinkle with 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1 tbsp lemon juice. Toss to coat and let sit 5–10 minutes while you prepare the batter. Pat dry again before coating.

Combine 1/2 cup all-purpose flour, 1/2 tsp paprika, 1/4 tsp garlic powder and 1/4 tsp salt on a shallow plate. Lightly dredge each prawn in the seasoned flour, shake off excess and set on a tray. This step helps the batter adhere and gives an extra flavorful crust.

Seasoned Flour (optional pre-coat)

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder with 1/4 tsp salt and 1/4 tsp white pepper (if using). In a separate small bowl beat 1 cold egg then stir in 1/2 cup cold sparkling water (or ice water). Quickly fold the wet mix into the dry ingredients with a few gentle strokes; do not overmix — a few small lumps are fine. The batter should be like a slightly thick crepe batter that coats the back of a spoon. Keep batter cold until frying.

Make the batter

Pour oil into a large heavy-bottomed pot or deep pan to a depth of about 2–2.5 inches (roughly 3–4 cups depending on pan). Heat oil to 350°F (175°C). If you do not have a thermometer, test with a small drop of batter: it should sizzle and float up slowly.

Working in small batches (3–4 prawns at a time depending on pot size), dip a floured prawn into the cold batter, letting excess drip off briefly, then carefully lower into hot oil. Do not overcrowd — overcrowding drops oil temperature and makes coating soggy.

Fry prawns for 2–3 minutes, turning once if necessary, until batter is golden and crisp and prawns are opaque and just cooked through. Larger prawns may need up to 3.5 minutes. Internal prawn temperature should reach 120–130°F (49–54°C) and texture should be firm but not rubbery.

Use a slotted spoon or spider to remove prawns to a wire rack set over a tray or onto paper towels to drain. If you double-coated (flour then batter), you can repeat the process for all prawns. Keep finished prawns warm in a low oven (200°F / 95°C) for a few minutes if frying remaining batches.

Taste and adjust finishing salt: sprinkle a little fine sea salt over the hot prawns if desired. Garnish with chopped parsley or cilantro and serve with lemon wedges.

While prawns fry, stir together 1/4 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tsp lime juice, 1/2 tsp grated lime zest and 1/8 tsp salt until smooth. Chill briefly if time allows. Serve alongside the fried prawns.

king prawns (raw, shell on or peeled, deveined)

fine sea salt

black pepper (freshly ground)

lemon juice

all-purpose flour

cornstarch (or rice flour for extra crisp)

baking powder

cold sparkling water (or ice water)

large egg (cold)

salt

white pepper (optional)

paprika

garlic powder

neutral oil for deep frying (vegetable, canola, peanut)

lemon wedges (to serve)

chopped parsley or cilantro (optional garnish)

mayonnaise

sweet chili sauce

lime juice

finely grated lime zest

Rinse the mixed salad greens thoroughly in cold water, spin or shake off excess water, and pat dry with a clean towel or use a salad spinner. Place the greens in a large serving bowl.

Prepare greens

Halve the cherry tomatoes. Peel (if desired) and slice the English cucumber into half-moons about 1/4-inch thick. Remove seeds and core from the red bell pepper and slice into thin strips or small dice. Thinly slice the red onion into half-moons and separate into rings. Add tomatoes, cucumber, bell pepper, and red onion to the bowl with the greens.

Prep vegetables

Crumble the feta cheese evenly over the salad and sprinkle the toasted chopped walnuts on top. Toss gently to combine so the ingredients are distributed evenly without crushing the greens.

Add cheese and nuts

Make the dressing: in a small bowl or jar, combine the fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk together until smooth. While whisking, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or honey as needed.

Dress the salad: just before serving, drizzle about half of the dressing (approximately 2 tbs) over the salad and toss gently with salad tongs to coat the leaves evenly. If desired, serve the remaining dressing on the side to allow guests to add more.

Finish and serve: transfer the dressed salad to individual plates or keep in the serving bowl. Sprinkle a small additional pinch of black pepper and a few extra walnut pieces or feta crumbles on top for presentation. Serve immediately so the greens stay crisp.

mixed salad greens (baby spinach, arugula, romaine)

cherry tomatoes

English cucumber

red bell pepper

thinly sliced red onion

crumbled feta cheese

toasted walnuts (roughly chopped)

Dijon mustard

honey

garlic (minced)

Rinse the rice under cold water until the water runs nearly clear to remove surface starch. Combine rinsed rice, 3 cups water and 1/2 tsp salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Spread the cooked rice on a tray or large plate to cool slightly and let some steam escape (best if cooled to near room temperature or use day-old rice chilled in fridge). Toss gently to break up clumps.

Cook the rice

Prepare vegetables: peel and finely dice the carrot into small uniform pieces (about 1/4 inch). Thaw frozen sweetcorn and pat dry. Finely chop the white part of the spring onions and slice the green tops thinly; separate them. Mince the garlic and finely chop the onion.

Blanch or soften carrots (optional for crunch preference): if you prefer very tender carrots, simmer diced carrots in boiling water for 2 minutes, drain and cool. If you prefer a bit of bite, use them raw in the pan.

Beat the eggs in a bowl with a pinch of salt and 1/8 tsp white pepper until uniform. Mix the soy sauce and sesame oil together in a small cup; set aside.

Place a large wok or heavy skillet over high heat. When very hot, add 1 tablespoon neutral oil and swirl to coat.

Heat the wok/pan

Cook aromatics: add the chopped onion and the white parts of the spring onions. Stir-fry 30–45 seconds until fragrant and translucent. Add minced garlic and stir 10–15 seconds, taking care not to burn.

Add carrot and corn: push aromatics to the side and add the diced carrots and sweetcorn. Stir-fry 1–2 minutes until the corn is warmed and carrots are slightly tender. If you blanched carrots earlier, 30–45 seconds is enough.

Push the vegetables to one side of the wok to clear a flat hot surface. Add the remaining 1 tablespoon neutral oil to the cleared area. Pour in the beaten eggs and let sit 10–15 seconds to begin setting, then scramble quickly with a spatula until just cooked but still soft.

Add rice: add the cooled rice to the wok, breaking up any remaining clumps with the spatula. Toss and stir-fry to combine rice with eggs and vegetables. Work quickly to coat rice with oil and distribute ingredients evenly, about 2–3 minutes.

Season: drizzle the soy/sesame mixture over the rice, sprinkle remaining 1/8–1/4 tsp white pepper, and taste for salt. Continue to stir-fry 1–2 minutes so the flavors meld and rice is heated through. If rice seems dry, add a teaspoon of water or another 1/2 tsp oil.

Finish: stir in the sliced green tops of the spring onions and a final small drizzle (1/2 tsp) of sesame oil for fragrance. Toss to combine.

Transfer egg fried rice to a serving bowl. Garnish with optional chopped cilantro and sesame seeds. Serve immediately as a side dish.

long-grain white rice (uncooked)

water

vegetable oil

salt (for cooking rice)

carrot (finely diced)

frozen sweetcorn (thawed)

small yellow onion (finely chopped)

spring onions / scallions (sliced, green and white separated)

large eggs

light soy sauce

sesame oil

white pepper (or black pepper)

salt (to taste)

neutral oil for frying (vegetable or canola)

fresh chopped cilantro (optional)

sesame seeds (optional)

Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain and rinse briefly under cold water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

cook noodles

Mix oil for stir-fry: measure 2 tbs vegetable oil and have it ready for the wok or large skillet.

Prepare aromatics and vegetables: mince 3 cloves garlic and grate 1 tsp fresh ginger. Julienne enough carrot to make 1 cup, thinly slice 1 bell pepper and 1/2 cup yellow onion. Slice 4 green onions, keeping white and green parts separate.

Heat a wok or large skillet over high heat until hot. Add 1 tbs of the vegetable oil and swirl to coat. Add the white parts of the green onions, the minced garlic, and grated ginger; stir-fry 20–30 seconds until fragrant but not browned.

Add the carrots, bell pepper, and sliced onion. Stir-fry 2–3 minutes until vegetables are crisp-tender. Push vegetables to the side of the wok or transfer to a bowl and keep warm.

If using protein: add the remaining 1 tbs vegetable oil to the wok and when hot add 8 oz prepared protein (shrimp, sliced chicken, or tofu). Stir-fry 2–4 minutes until cooked through (shrimp pink and opaque, chicken cooked, tofu golden). Combine with the cooked vegetables on the side of the wok.

Whisk sauce: in a small bowl combine 4 tbs soy sauce, 1 tbs oyster sauce, 1 tbs rice vinegar, 1 tsp brown sugar (or honey), 2 tbs chicken or vegetable stock (or water), 1 tsp cornstarch, and 1 tsp sesame oil. Whisk until cornstarch is fully dissolved and mixture is smooth.

Bring everything together: return the vegetables and protein to the hot wok if not already there. Add the drained noodles. Pour the sauce evenly over the noodles and toss continuously with tongs or a spatula for 1–2 minutes, allowing the sauce to thicken and evenly coat the noodles and vegetables. If the mixture seems dry, add 1–2 tbs more stock or water to loosen.

Adjust seasoning: taste and adjust — add extra soy sauce for saltiness, a pinch of red pepper flakes for heat, or a dash more rice vinegar for brightness.

Serve: transfer stir-fry noodles to a serving platter. Sprinkle 1 tsp toasted sesame seeds and 2 tbs chopped cilantro or additional sliced green onions on top. Serve immediately.

egg noodles (or chow mein / lo mein noodles)

carrot, julienned

bell pepper, thinly sliced (any color)

yellow onion, thinly sliced

green onions, sliced (white and green parts separated)

garlic, minced

fresh ginger, grated

soy sauce (use low-sodium if preferred)

oyster sauce

rice vinegar

brown sugar or honey

chicken or vegetable stock (or water)

cornstarch

cooked shrimp, sliced chicken, or tofu, bite-sized

toasted sesame seeds

fresh cilantro or additional sliced green onions

red pepper flakes (optional)

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Using a serrated knife, slice the loaf in half lengthwise to create two long halves. If you prefer pull-apart slices, alternatively cut the loaf crosswise into 1–1½-inch thick slices without cutting all the way through (leave the base intact) — both methods work; directions below assume halved loaf unless noted.

Prepare oven and bread

In a medium bowl, combine the softened unsalted butter, finely minced garlic, chopped parsley, salt, and black pepper. Stir until uniformly blended. If the butter is very soft, beat with a fork to incorporate some air for spreadability. Stir in the grated Parmesan now if using. Taste and adjust seasoning (add a pinch more salt if needed).

Make garlic butter

If using halved loaf: Spread the garlic-parsley butter evenly over the cut sides of both halves. Lightly brush the outside crust with the optional olive oil to encourage browning. If using sliced pull-apart method: spread the butter between and on top of the slices so garlic mixture gets into the cuts.

Assemble

Place the prepared halves (butter side up) or the sliced loaf on the lined baking sheet. Bake in the preheated oven for 10–14 minutes, until butter is melted and bread is heated through. For a crisp, golden top, switch the oven to broil on high for the last 1–2 minutes — watch closely to avoid burning.

Bake

Remove garlic bread from the oven. If desired, immediately sprinkle the optional red pepper flakes and extra chopped parsley over the hot bread. Let rest 1–2 minutes to firm slightly, then slice (if halved) into serving pieces or serve as pull-apart portions.

Finish

Arrange on a platter and serve warm as a side to pasta, soup, salad, or as an appetizer. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes or refreshed in a toaster oven.

large crusty baguette or Italian loaf

unsalted butter, softened

garlic cloves, finely minced

fresh flat-leaf parsley, finely chopped

freshly grated Parmesan cheese (optional)

extra-virgin olive oil (optional, for brushing)

extra chopped parsley for sprinkling

Bring a large pot of salted water to a vigorous boil (about 1 tbsp salt per 4–6 quarts water). Add 12 oz elbow macaroni and cook until just al dente according to package directions (usually 1–2 minutes less than full time). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook the pasta

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbsp butter. Add 3 tbsp all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture bubbles and is lightly golden (this cooks the raw flour taste).

Make a roux

Slowly whisk in 2 cups whole milk and 1 cup half-and-half, a little at a time, until smooth. Continue to cook over medium heat, stirring frequently, until the sauce begins to thicken and coats the back of a spoon, about 6–8 minutes.