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Sticky vegan tartlets featuring a nutty almond crust and a spicy, sweet ginger and prune filling.
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.
Succulent lamb racks marinated overnight in a spicy Korean pepper paste, served alongside wilted spinach in a creamy sesame dressing.
Grilled tiger prawns stuffed with a spicy yuzu paste, served with a creamy white miso aioli and daikon garnish.
Veal cutlets marinated for 24 hours in miso and yuzu, griddled and roasted, served with a charred chili courgette pickle.
A fresh salad featuring fried baby squid, noodles, sweet potato, and seeds with a zesty ginger and lime dressing.