Salmon cracker. - Super sushi.. Pickled pear & cream cheese stuffed sushi roll, with a thin sheet of nori (sea weed) topped with a slice of salmon & crushed crisp wasabi nuts.
Seoul surfer - Crisp fried prawn tempura, rolled inwards with nori & sticky rice, topped with a kimchi crab salad.. Talk about innovation!!
Spinach goame sesame dressing & black corn - Simple & delicious if done right. Crisp blanched green spinach dressed with roasted sesame dressing, topped with crisp fried black corn.
Fantastic shrooms - The wow factor brought out by the restaurant with an absolute stunning fusion sushi. Crisp fried enoki mushrooms, rolled with Japanese rice & drizzled with truffle oil.
Whiskey sour - Another classic that needs a wee bit of introduction. Oak smoked bourbon, shaken well with egg white & finished with a squeeze of lime & sugar syrup.
Frozen watermelon margarita - A work of art in the form of a fresh fruit cocktail. Ice blended together with fresh watermelon & tequila. Now that's something you won't want to stop with after having one. The tropical freshness with the Mexican twist is absolutely divine.
Fresh mint julip - A classic from the head bar tender himself. Gin layered with lemon wedges & juice, topped with crushed ice & a dash of club soda. An absolute stunner to curb this summer heat.
Ramos gin fizz - The classic New Orleans styled cocktail shaken with ice, made from a shot of gin, egg white, a squeeze of lime & drizzle of tonic water.
Black & white bamboo charcoal tempura with wasabi & mango togarashi - A first for me. Prawn tempura, dipped in a black charcoal dust tempura batter before being perfectly fried, tanoki flakes, Japanese togarashi spice mix, drizzled with mango with a tapering of wasabi.
Truffle mushroom dumpling - A Burst of earthy flavors. Button mushroom chopped & stuffed into dumpling skins drizzled with truffle oil & steamed. Served with a variety of dipping sauces.
Duck & cherry dim sum -A light but intricate dumpling with a burst of flavor. Beijing style slow roasted duck, infused with hoisin sauce, bird eye chili & cherries, delicately wrapped in rice skins & steamed.
Truffel tuna with crispy cabbage - A crisp thin pizza from the raw pizza section. I don't think it can get any fresher than this. Topped with slices of tuna sashimi, finely sliced scallions, flying fish roe & drizzled with truffle oil, this is one experience that will be difficult to forget!!
Duck Cha han - Japanese styled fried rice made on a flat top teppan grill, with peppers & fried duck, topped with crispy spinach.
Maldon salt brownie - Home-made chocolate brownie, served warm & moist, made with maldon sea salt flakes all the way from south east England.
Goat cheese wonton - Fresh goat cheese parcels, stuffed in wanton skins with Asian seasoning, fried & served with a miso plum sauce.
Chilean sea bass with hunan chili - Steamed fillets of Chilean bass, with pickled chilies from China with a smoked flavour.
Orange cheese cake - A gorgeous cheese cake too good to be eaten!! Orange cheese cake, placed on a sable crust, served with sour cherry compote.
Singapore chili crab - The baked version of a Singapore chili crab, made from crab meat & chilis, Japanese mayo & bread crumbs, topped with a sweet chili sauce.