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Euro-Asian Inspired Cuisine 

Combining Eastern flavours with classic European cuisine, private chef Sharmin Baksh draws on her training and career as a Professional Chef to provide bespoke culinary experiences. She has inspired many creative menu designs and shared her passion for cooking international cuisine for over 10 years.

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Starters         

 

Citrus Beurre Blanc Abalone with Tempura Oysters on Crispy Seaweed & Salad Jardiniere

 

Lobster Consomme with Crab Wontons, Brioche Croutons and Sea Vegetables 

 

Chargrilled Langoustine on Delica Pumpkin Ravioli with Gruyere-Sorrel Veloute

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Braised Wood Pigeon with Confit Baby Leeks, Glazed Wild Mushrooms and Parsnip Rosti

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Baked Tofu and Mushroom Laksa Bisque with Fruit De Mer - Nasturtium Foam & Rice Vermicelli Croutons [ VE ]

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Confit Duck Strips with Radicchio Mesclun Salad, Pan-Fried Duck Liver and Casis Jus

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Yellow Fin Tuna and Scallop Ceviche with Beetroot Sauerkraut and Lychee Sabayon

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Fricasse of Escargots with Aubergine Caviar, Caramelised Shallots and Black Garlic Butter

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Trio Cheese Soufflé with Carrot-Top Pesto, Oven Dried Tomatoe Salsa and Basil Crips [V]

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Thai infused Bouillabaisse with Sea Bream, Mussels, Monkfish and Grilled Pepper Rouille

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Polenta Chips on Courgetti, Pickled Baby Artichoke, Roasted Hazelnut and Sauce Vierge [V]

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Tofu Pastries with Grilled Mushrooms, Pickled Baby Vegetables in Herb Dressing [VE]

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Tempura Okra on Pearl Barley with Baba Ganoush and Salad Shirazi  [VE]

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Lightly Curried Butternut Squash Risotto with Pickled Chanterelles, Gorgonzola, Sage and Pine Nuts [V]

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Miso Soup with Enoki Mushrooms, Purple Broccoli and Soba Noodles [VE]

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Harissa & Kaffir Infused Poached King Prawn Kebabs on Baby Gem, Avocado, Yuzu salad 

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Salt Baked Celeriac, Prune and Smoked Three bean Soup with Garlic Toasts [ VE]

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Pan Friend Scallops in Brown Butter with Pickled Fennel and Blackberry Veloute

 

Roast Wood Pigeon Salad with Sweetcorn Cream, Tepanade Dressing and Cobnuts 

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Smoked Young Jackfruit with Quinoa Pilaf, Chickpea Fritters and Mint Buttermilk [V]

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Mains

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Festive Roast Pheasant & Quail, on jerusalem artichoke mousse, Pan Jus, Raspberry Balsamic Sauce & Girolles 

 

Steak Au Poivre with Blue Cheese Jus, Piccolo Parnsips & Sweetpotatoe Fries, Buttered Asparagus and Chimichuri Salsa 

 

Barbequed Organic Chicken with Aubergine Ragout, Tahini Sauce Supreme & Caramelised Almonds

 

Massaman Halibut on Saffron Potatoe-Spinach Galette, butter poached Salsify & tarragon beurre Blanc 

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Moroccan Spiced Mallard on Roasted Mushroom Puree, Grilled Radicchio & Beetroot Chutney

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Slow Baked Delica Pumpkin with Spicy Freekah Toasted Pine Nuts and Crispy Sage [VE]

 

Crusted Medallions of Venison with Celeriac Puree, Garden Salad, Sour Cherry Jus and Grilled Feta.

 

Teriyaki Seared Salmon with Coconut & Kaffir Sticky Rice and Sesame Glazed Green Beans 

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Confit Sea Trout with cucumber gazpacho emulsion, Borlotti Beans and Horseradish Foam

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Ras el Hanout Beef Qawarma with Hazelnut Couscous, Fruit Brunoise Salad and Smoked Garlic Sauce

 

Roasted Lamb Cutlets with Crushed Purple Potatoes, Chargrilled Baby Lettuce & Spice Reduction 

 

Barbaqued Ribs&Wings, Rendang Chicken Tikka with Olive  & Burnt Cucumber Cream 

 

Hyderabadi Lamb Shank on Jewelled Biryani with Mango Chutney & Mint Yogurt 

 

Jerusalem makloubeh with Charred vegetables, Crispy sprouting   Cauliflower, Saffron Moutabel [V]

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Baharat Roasted Cauliflower, smoked chickpea humous, courgette fritters and spiced Gribiche Sauce [VE] 

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Green Split Peas Daal with Baked Sweet Potatoe, Kale Croquettes, Grilled Black Radish and Cumin Raita [VE]

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Marinated Tofu Bibimbap with Glazed Baby Rainbow Carrots Sizzling Mixed Mushrooms and Toasted Nuts [VE]

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Griddled Red Mullet with Broad Bean Puree, Stuffed Peppers, Tomato Concasse and caramelised Onions

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Confit Byaldi Ratatouille with Baby Vegetable Bruinoise, Grilled Cheese and Basil Tuiles [V]

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Bengali-Style Poussin Rezala with Cashew Nut Puree, Pomegranate Basmati Rice, Palak Paneer and Mustard Raita

 

Keralan Fish Curry with Baby Aubergines, Fermented Rice cakes and Coriander Chutney

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Tom Yum Seafood Hotpot with Glass Noodles and Crispy Crab Fritters 

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Venison Meatball Linguini with Green Tomatoe Caponata, Wild Garlic Pesto, Fermented Blood Orange and Whipped Ricotta

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Smoked Sous Vide Malai Mutton Loin with Rajasthani Daal and Tomato Chutney

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Kashmiri Salmon Roganjosh with Vegetable Biryani and Cumin Raita

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Full Roast Dinner Indian Herbs and Spices

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Savoury Nosh

  • Poached Eggs, Brioche Buns with Cured Beef & sauce Béarnaise 

  • Portobello mushroom, spinach & chicken Pithviers & Salad 

  • Lamb, Cumin Pumpkin & Peas Empanadas with Red Onion Relish

  • Seafood brochettes with Fennel, Bean & Pineapple Salad 

  • Crunchy fried quail eggs on Nasi Goreng with Smoked Salmon 

  • Eggs on Cocotte with Minced Lamb, Leek, Mint & Shallots 

  • Roasted Heritage Vegetable flans with artichoke & Aioli

  • Turkish Frittata with Charred Peppers, roast Beef & Sumac 

  • Eggah with Moroccan sausages and purple sprouting broccoli 

  • House special assorted Crepes with Sweet & Savoury Fillings 

  • Nepalese Meatballs on Rainbow salad & Spicy Mango Chutney 

  • Grilled Chicken Quinoa Salad with Asparagus, Potato & Liver 

  • Baked Mortadella, Spinach & Mozzarella Toasted Sandwich 

  • Scampi, Avocado, Cheddar, & Tomato Salsa Toasted Ciabatta 

  • Grilled Fillet of Cod with Potato Wedges and Mushy Peas

  • Mushroom and Broccoli Linguini in White Cheese Sauce With a Garlic Bread [ v]

  • Crumb Coated Chicken Escalope on Spinach and Herby Veg Salad

  • Mini Beef Steak with Chips and Homemade Mayonnaise

  • Seafood Risotto with Julienne Fennel, Parsnip & Carrots

  • Beef Fillet Dumplings with Ponzu Sauce and Crispy Kale

  • Salmon and Tuna Carpaccio wasabi Avocado Guamole

  • Baked Samosas with Chargrilled Vegetables and Mushy Peas

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