€39.50pp, served 5 - 6.30pm
| Starters | |
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PORK BELLY BRUSHED IN TARE Braised and finished on the robata grill with quail egg and shiso leaf truffle |
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WARM SEA BREAM & SHIITAKE MUSHROOM STEW Thin slices of sea bream gently cooked over a naked flame, served with a marinated shiitake mushroom stew |
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WARM BROTH OF MISO Made with a dark miso, spring onion, pumpkin tofu and truffle dressing |
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SMOKED PEPPERED BACON BLOWTORCHED NIGIRI (x3 pcs) Real hand sculpted sushi with traditional warm rice, truffle, blacklard and seasonal white fish |
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| Mains | |
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FERMANAGH BLACKEND SIRLOIN 6 oz Served on a warm salt block, brushed with a little miso and sesame powder, accompanied with crispy rice chips rolled in hot sauce and blowtorched shiitake mushrooms |
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SALMON Roasted pieces of Salmon in a steaming pot of rich flavoured stock with white asparagus, baby radish, baby fennel and soya, served with authentic seasoned rice |
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CHICKEN Rubbed and poached in Peruvian spices, brushed with rosemary infused teriyaki and Japanese sansho pepper. Served with a side of young potatoes baked in lime and sea salt |
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COURGETTE Poached in pickled ginger syrup and rubbed with coriander. Served with a side of young potatoes baked in lime and sea salt or authentic seasoned sushi rice |
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| Dessert | |
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GINGER FLAN With cantaloupe melon sorbet |
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GREEN TEA BRULEE With pistachio, yoghurt mousse, white chocolate and yuzu ice cream |
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CHOCOLATE AND JAPANESE PEPPER MOUSSE With dark chocolate biscuits and dark cocoa chocolate sauce |
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