Nabemono is a traditional Japanese style of cooking where ingredients are cooked together in a gentle simmering stock, broth or dashi. The main choice of the dish is either eaten with the broth or dipped in quickly with chopsticks to be cooked further. He
| Mains | ||
|---|---|---|
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BEEF beef stock, braised and flaked Wagyu short rib, onion, celary and leeks |
31.00 | 55.00 |
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CHICKEN & MUSHROOM chicken, mushroom and truffle with pearl onions, carrots, chervil and fresh carrot juice |
28.00 | 50.00 |
|
BEEF SUKIYAKI Rib this is a traditional Japanese style of dipping the beef into the sticky ginger soya stock that’s been rendered with the wagyu fat packed with flavour |
31.00 | 55.00 |
|
BEEF SUKIYAKI Sirloin this is a traditional Japanese style of dipping the beef into the sticky ginger soya stock that’s been rendered with the wagyu fat packed with flavour |
32.00 | |
|
SALMON roasted pieces of salmon with white asparagus, baby radish and baby fennel with soya |
26.00 | 45.00 |
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MONKFISH with a broth of truffle, ponzu, cucumber and seasoned vegetables |
36.00 | 64.00 |
|
COCONUT AND LIME An array of fresh seasonal vegetables bound in a light coconut and lime soup, peanut and fine herbs |
24.00 | 40.00 |
|
SEA BREAM AND CRAB marinated in soya, saki and rice wine for 24hrs, cut in sashimi style and served with a boiling pot of king crab meat in a roasted crab, ginger and lemongrass broth with wild radish and fennell juice LS DF |
38.00 | 70.00 |
|
LOBSTER WHOLE with a broth of truffle, ponzu, cucumber and seasoned vegetables |
45.00 | 80.00 |