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

_____________________

 

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 

 ____________________

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.