Bloomsbury Street Kitchen (Cardápio)

Forret

Zucchini and eggplant chips with tzatziki

Hummus with warm pitta

Layered potato chips with jalapeño sauce

Sea bream with Amalfi lemon and sweet apple

Yellowfin tuna with truffle lime oil

Crab and asparagus salad with Dijon mustard and lemon mayo

Crispy-spiced lamb bites

San Marzano tomatoes with goat’s cheese, capers and basil

Burrata with Seville orange, coriander seeds and Ma–nuka honey

Slow-cooked glazed lamb shoulder with chilli fries and lemon feta yoghurt

Hovedret

Gambas al pil pil with ciabatta

Moules marinière with garlic & parsley cream and paprika frites

Chilean sea bass with Scotch bonnet- infused creamy labneh sauce

Oven-baked lobster and king prawn with Parmesan crème and chilli herb crust

Baked cod with Parmesan and garlic butter

Japanese Food

Lemon butter and chilli sea salt edamame

Tuna sashimi with truffle ponzu mayo

Chargrilled avocado with lime sea salt and wasabi sour cream

Crispy soft-shell-crab harumaki rolls with spicy ponzu

Sake-flamed black garlic king prawns with chilli and cumin

Beef tartare with egg yolk and spicy shichimi soy

Blanched spinach and hazelnut salad with white goma dressing

Avocado tartare with shichimi soy

Chilli-and-lemon-roasted baby chicken

Japanese mushroom and truffle toban-yaki

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