A tapas-style concept created by Executive Chef Chris King in consultation with Michel Roux Jr.
An unprecedented style of bar food proposition, our snacks evoke an array of flavours to compliment the cocktails, with varying textures and ingredients ranging from crisp calamari to flaky ‘furikake’.
Queen green olives, orange zest
Chicken gyoza, Ponzu sauce
Cep mushroom brie cracker
Prawn toast, sesame, XO sauce
Mimolette cheese and winter black truffle “Croque Monsieur”
Balvenie whisky smoked salmon blini
Food Allergies or Intolerances – If you are allergic or intolerant to any food products, please advise a member of the service team.