LUPA

Champagne & Aleppo Pepper Gelée, Smoked Sea Salt with Sunflower Seed & Cranberry Toast

Fig Jam, Toasted Walnuts, Smoked Honey, Fresh Herbs, Garlic & Chilli Crumble with Toasted Baguette

Fig Jam, Toasted Walnuts, Smoked Honey, Fresh Herbs, Garlic & Chilli Crumble with Toasted Baguette (As available on request)

House-smoked & cured fresh mackerel fillets on lightly toasted sourdough with a creamy salted cod spread, fresh salsa of peppers, orange & celery

Greek savoury mini pies with charred zucchini, feta, dill & parsley; served with an orange fennel marmalade, schug & a cashew tahini dip

Raw prime beef filet tossed with cornichon, shallots, capers, parsley, chives, fresh horseradish & smoked chilli oil, served in crisp tart shells (As available on request)

Red Bean Paste, Pickled Peppers, Salsa Taquera, Roasted Chilli Salsa, Goat Cheese Cream, Brûléed Brie, Green Tomato Chips & Chili Crisp

Served with Garlic Mayo

The finest, low salt Russian Oscietra Caviar with Blinis, Toast, Crème Fraîche, Onions, Eggs, Chives & Gherkins

Bowl of marinated jumbo Greek olives & queen Gordal with labneh & garlic-rosemary baguette chips

Parma Ham, Mortadella, Spanish Chorizo, Salami Milano, Napoli Salami. Served with Tigelle buns, Gnocchi Fritto, Pickled Gherkins, Olives, Green Peppercorn Mustard & Spicy Green Apple Mostarda

15 month Comte, Petite Begum Brie, Cave-aged Cheddar, Taleggio, Smoked Pepper Dutch Gouda. Served with Crackers, Grissini, Honeycomb, Berry Compote, Cognac poached Fig on fig Jam, Fresh Grapes & Nuts

Sashimi grade line caught yellowfin tuna, pickled plum, confit garlic, chilli oil, avocado purée, chive oil with crispy black rice

Hokkaido Hotate scallops brushed with yuzu-gochujang lemon glaze; with chives, bonito flakes, ginger ponzu, fujiko, citrus jelly & Madagascar pink peppercorn

Baked oysters with herb, butter & parmesan crumb

Three raw oysters on ice

Thinly sliced tenderloin, umami mayo, truffle salsa, shaved parmesan, baby arugula & fried capers. With optional fresh black truffle oil as per availability

Flash cured, fresh seabass belly with chilli dusted avocado, pickled radish pineapple, a smoked mango-ginger purée & a zingy, fermented red amaranth & passionfruit champurra (with champagne)

Lightly smoked salmon rosette dusted with crispy salmon furikake, & served with a jalapeño-onion escabeche, pickled gherkins, horseradish cream, edamame-carrot purée, chive oil & ponzu

Sashimi grade Japanese yellowtail, pickled gooseberry & yuzu purée, chilli coriander oil, bonito mayo, fresh nori coriander, fried shallots, chives & fujiko (Finished table-side)

Crumb fried halloumi with a green curry dust; served with a spicy beet-truffle ketchup & honey-chilli dip

Pink oyster mushrooms, coated and fried to a crisp, with a ponchili chilli dust; served with a lemongrass-chilli ponzu & a gochujang sesame dip

Hummus with tahini & an escabeche of charred vegetables, edamame & chickpeas with chilli crisp, freshly minced & shaped falafel, garlic toum, an eggplant mostarda & served with fresh Zattar pita bread, baked to order

With a house-made five cheese boursin, on thinly rolled puff pastry; served hot with chive crème fraîche & basil dust

Jumbo lump crab & claw meat baked with a spicy garlic chilli cream cheese & hot sauce base gratinéed; served with mini pull apart bread & a pickled onion-herb salad

Spiced chickpea miso marinated chicken breast skewers, cast iron cooked in a smokey glaze, served with paprika aioli & cilantro salsa

Small, sweet Andhra coast shrimp, steeped in a generous amount of extra virgin olive oil, with garlic, smoked fresh chorizo & red jalapeño; finished with lime, parsley, cilantro & prana butter; served hot with a char grilled & sliced sourdough

Crispy coated jumbo prawns bathed in a sweet-spicy-sour Sicilian glaze & a chive-scallion hot oil

On creamy fregola (green wheat) with schug marinated charred cabbage hearts, dashi poached & pickled vegetables & a garlic beurre blanc

Marinated in lemongrass & red chillies; twice crumbed & fried chicken thighs sprinkled with a kaffir lime dust & served with a tamarind-jaggery dipping sauce