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.
|Tête de moine cheese, fig and walnut||£5|
|Truffled parmesan ‘churros’||£8|
|Hummus, sumac, crisp flatbread||£6|
|Chicken gyoza ‘dim sum’||£9|
|Prosciutto, salumi, bruschetta||£12|
|Roast chicken and tarragon rillettes||£10|
|2 cornish oysters ‘parisienne’||£5|
|Spiced tuna tartare and avocado tacos||£11|
|Calamari, black garlic aioli||£8|
|Grilled blue prawns, pineapple-chilli sambal||£9|
Food Allergies or Intolerances – If you are allergic or intolerant to any food products, please advise a member of the service team.