Cinnamon French Toast from Flutes Restaurant – peanut butter, honey, cookies and cream ice cream. The easy-to-cut toast had the warm, comforting fluffiness of a loyal ungroomed Chow Chow, whilst elsewhere little flourishes such as salt on the banana slices provided tasteful surprises and the bewitchingly addictive peanut butter and…
Wild Alaskan cod aglio olio from Flutes Restaurant – spaghettini, garlic and sesame crumbs. The…
Chilli Crab Txangurro from Catalunya – 120 grams of shredded Alaskan snow crab cooked in…
Duck confit with duck leg, arugula, mashed potato, orange sauce from The Larder Cafe. The…
Kaisendon with added quail egg and chicken leek skewers from the newly-opened Teppei Daidokoro at…
Signature veal chop parmigiana with classic red sauce and melting mozzarella from Angeleno. The tender…
Full English Breakfast from Flutes Restaurant – fried hen’s egg, smoked bacon, housemade baked beans,…
Different textures of beetroot, pumpernickel and linseed emulsion from Bacchanalia’s vegan and vegetarian course menu.…
Aged carnaroli risotto rice, fermented coconut, Thai inspired salad from Bacchanalia’s vegan and vegetarian course…