Tapa Room
All Day Menu

Kikones – crunchy salted maize kernels   2.40

Freshly baked breads   3.50

Spiced mixed nuts   3.80

Pimientos de Padron   4.00

Mixed marinated olives   4.00

Salted steamed edamame   5.00

Grilled chorizo   5.80

A plate of Dorstone, Berkswell and La Peral cheeses with oatcakes, fig-anise bread and fruit chutney   9.50

A plate of jamon Teruel, Fuet de Vich and Alejandro Magno chorizo with Pelotin olives and focaccia   11.50

The Tapa Plate of grilled chorizo, guindilla chillies, marinated olives, grilled artichoke, babaganoush, fig-orange preserves and Après Soleil cheese   12.40

Roast tomato soup with cucumber, mint and cumin raita   5.80

Smoked coconut and tamarind laksa with a fish dumpling, soba noodles, crispy shallots and coriander   9.30

Green leaf salad   3.50

Purple sprouting broccoli, barba di frate and wild garlic   3.50

Steamed new potatoes with red onion and capers   4.00

Kohlrabi and onion bhaji with plantain and date salsa, wattle seed yoghurt and pomegranate mint sauce   6.40

Herb and hijiki Israeli cous-cous with cime de rapa, buffalo ricotta, grilled spring onions, wild garlic, dukkah and mustard honey dressing   7.60

Char grilled English asparagus with den miso mustard and crispy shallots   7.80

Goats’ curd, golden beets, candied walnuts, Jerusalem artichoke, chestnut and pomegranate salad with tamari ginger dressing   8.40

Miso aubergine with Manouri and roast pomegranate grapes   8.60

Spiced dahl stuffed tempura inari pocket with caramelised coconut, pickled papaya and salted coconut milk   8.80

Sweet potato, Cheddar, feta and sweetcorn tortilla with urfa chilli yoghurt, semi dried tomatoes, salsa rossa and coriander salad   8.80

Bruschetta of creamed Oloroso wild mushrooms and melted chèvre with shaved fennel and raisin oregano dressing   9.40

A grilled scallop with sweet chilli sauce and crème fraiche   3.90

Deep-fried Cornish squid with sumac and smoked garlic aioli   6.30

Grilled sardines on roast tomato bruschetta   6.80

Truffled prawn siu-mai with black sesame and ponzu   7.50

Celeriac, hot smoked salmon and rocket risotto with beetroot curry leaf relish, wasabi mascarpone and Belper Knolle cheese   12.80

Pan fried seabass with butterbean broth, wild garlic, roast salsify and tomato sambal   14.80

Duck liver parfait with plum wine jelly, lamb’s lettuce, pickled radish and onion bread   6.00

Chorizo croquettes with goats’ cheese pesto   6.00

A deep-fried organic egg with kim-chi, pork popcorn, sweet potato crisps and Sichuan salt   6.40

Glazed baked duck char siu bun with chilli jam   6.80

Spring rolls of confit chicken leg, garam masala, water chestnut, guindilla chillies, butternut squash and tamarind aioli   7.00

Fried panko crusted ham hock with gribiche salad and a soft boiled quail’s egg   9.40

Salad of seared beef, cucumber, pomello, Sichuan shiitake mushrooms, green papaya and tamarind caramel   10.50

Twice cooked Middle White pork belly hotpot with pilau rice, pickled cucumber, ginger and chilli jam   11.30

Slow braised beef cheek on pumpkin five spice wet polenta and cime de rapa with crispy garlic and sunflower seeds   13.80

A plate of biscuits and chocolates   6.80

Vanilla meringue with umeshu plum, raspberries, passion fruit curd and vanilla cream   5.80

Strawberry and basil tart with clotted cream and coulis   5.80

Cinnamon orange savarin with caramel chocolate gooseberry sauce, chocolate chilli wafer and clotted cream   6.80

Hazelnut polenta cake with Bramley apple cardamom compote and blackcurrant mint sorbet   7.00

Virunga and Amedei chocolate brownie with macadamia nuts, blueberries, clover honey yoghurt and pomegranate oranges   7.20

Two fruit sorbets and a scoop of Golden Crunch ice cream with a ginger snap   7.60

Confit pineapple and ginger crème brûlée with passionfruit shortbread and fresh strawberries   8.50