finished in lime leaf infused butter, corn mole, lime coconut

fermented vegetable ‘chorizo’ risotto balls, garlic aioli, smoked chipotle ketchup

pan-fried dumplings, carrot daikon kimchi, sweet gochugaru sesame dip

chorizo red rice filled burrito smothered in tomatillo sauce, served with nopalito lime slaw, garlic cream & pico de gallo

southern fried plant chick+n, caesar mayonnaise, smoky pepper almond relish, lettuce, red onion, brioche bun

crunchy mix of peas, sugar snaps, broccoli, sweet potatoes, celery in a creamy avocado lime dressing topped with charred corn, pine nut pepitas and candied jalapeños

kimchi fried rice, organic salt and pepper tofu, sweet gochujang chilli dressing, garlic aioli, nori

vanilla muscovado custard with mixed berry compote

almond sponge cake soaked in coffee, layered with white chocolate mousse