Main Act - Menu
KUSHIYAKI
Squid, Teriyaki Sauce
5
Scallop, Teriyaki Sauce
6.2
Corn on Cob, Zhug Butter
8
Chicken Thigh, Sweet Yakitori Sauce, Spring Onion
5
Marinated Lamb Shoulder
7.5
Duck Breast, Teriyaki Sauce, Spring Onion
8
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SMALL PLATES & SALADS
Chicken Karaage, Gochujang Honey Sauce
6.5
Baked Bone Marrow, Sourdough, Garlic Aioli
9
Beef Cheek Katsu, Truffle Aioli
12.5
Roasted Fig Salad, Onion, Radicchio, Goat’s Cheese | (n)
8
Vegetable Gyoza
(v) | 7.5
Chicken Gyoza
7.5
Prawn Croquettes
7.5
Flat Bread JIJI Style baked on the Robata Grill
with labneh and tahini dips (v) | 4.9
Aubergine Carpaccio
crispy onion, nuts, feta (v) (n) | 10.5
Tenderstem Miso Broccoli
toasted almonds (vg) (n) | 8.6
Salmon Carpaccio
thin sliced salmon, citrus dressing | 11
Thinly Sliced Seared Tuna
citrus soy sauce | 10.9
Crispy Aubergine Chips
polenta crusted, pomegranate & date molasses (vg) | 8.6
Mini Salmon Tacos
served in a crispy gyoza shell | 13
Mixed Seaweed Salad
peanut sesame dressing (vg) (n) | 8.6
Artichoke Hearts
spicy aioli (v) | 13
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LARGE PLATES
Robata Grilled Baby Chicken
marinated for 24 hours in yakitori sauce, dukkah (n) | 24.5
Fish Katsu, Truffle Aioli
18.5
Honey Soy Marinated Hanger Steak
smoked aubergine cream, lovage pesto, Jerusalem artichoke crisps | 24.5
Slow-Cooked Cauliflower
Ezme salad, cured lemon paste, tofu cream, mixed nuts (vg) (n) | 13.5
Baked Hispi Cabbage
Parmesan, black truffle, mixed nuts (n) | 13.5
Scottish Salmon
48-hour miso marinated | 22
Whole Sea Bass
root vegetable slaw, spicy caramel sauce (n) | 26
Slow-Cooked pulled Lamb & Beef Shawarma
yoghurt tahini, tomato jam & zhug | 22
Miso Marinated Black Cod
steamed rice | 34
Dishes may contain traces of allergens. Please speak to your waiter if you have any allergies or dietary requirements.
A 12.5% discretionary service charge will be added to the final bill.