A new tapas-style concept created by Executive Chef Chris King in consultation with Michel Roux Jr.
Conceived as small sharing plates, Chris was inspired by ingredients from the recent ‘Surrealism’ Artesian cocktail menu with several elements from the cocktails replicated in key dishes.
An unprecedented style of bar food proposition, SNAX evokes an array of flavours to compliment the Surrealism cocktails, with varying textures and ingredients ranging from crisp calamari to flaky ‘furikake’.
Tête de moine cheese, fig and walnut
Truffled parmesan ‘churros’
Hummus, sumac, crisp flatbread
Chicken gyoza ‘dim sum’
Prosciutto, salumi, bruschetta
Roast chicken and tarragon rillettes
2 cornish oysters ‘parisienne’
Spiced tuna tartare and avocado tacos
Calamari, black garlic aioli
Grilled blue prawns, pineapple-chilli sambal
Food Allergies or Intolerances – If you are allergic or intolerant to any food products, please advise a member of the service team.