Categories: HOT BITES

TRUFFLE ARANCINI

Golden saffron risotto spheres with a molten mozzarella core, served with black truffle aioli.

Seared beef fillet and wild mushroom duxelles wrapped in flaky puff pastry, with grain mustard cream.

Jumbo shrimp spun in crisp kataifi pastry, fried to order and served with harissa–lime aioli.

Creamy pulled chicken in a spiced buffalo binding, panko-crusted, with a cool blue cheese dip.

Baked macaroni in a mature cheddar and parmesan sauce, breaded and fried, dusted with smoked paprika.

Grated courgette and halloumi bound with fresh mint and dill, served with garlic–mint yoghurt.

Charcoal-spiced minced lamb rolled into a bite, glazed with pomegranate molasses and finished with tahini and sumac onion.