(Served on last weekend of each month)

THE ARRIVAL
Where Peruvian warm waters meet earth and smoke. Crab drawn gently into coconut and coriander.

TACO
Slow braised Chilean spiced Chicken combined with Caribbean influenced creole flavours. Served on a taco tuile.

BEFORE THE PACIFIC
Oyster and Tuna. Citrus, salt and fire. A moment of brightness, acid & balance.
COMING TOGETHER
Grains from Colombia and Chile. Butter cultured and fruits preserved in time.
NIKKEI
Japan meets Peru with Sashimi Akami, Leche De Tigre, sweet potato & Canchas.

ANDES TO ATLANTIC
Pan-seared cod cheeks, cassava and sweet leek, Chimichurri–lemon espuma, and aji amarillo.

THE HIGHLANDS
Rocoto traditions. Patagonian lamb, Pork and spice held in heat. Balanced by Coconut and lime.

ASADO
Fire, distance, and open land. Beef cooked slowly over embers.Cassava, herbs, Provoleta.

UPGRADE OPTION
JAPANESE A5 WAGYU
£60 booked in advance / £80 on the night

THE BALANCE
Cool Chilean Lime to reawaken the palate.

CACAO
Darkness and depth. Ecuadorian chocolate, raw cacao, caramelised milk. Creme fraîche snow. Bitter & sweet.

PETIT FOURS
Small memories to carry with you,
long after the Journey ends.

Served on the first three weeks of the month.

THE ARRIVAL
Where Peruvian warm waters meet earth and smoke. Crab drawn gently into coconut and coriander.

BEFORE THE PACIFIC
Oyster and Tuna. Citrus, salt and fire. A moment of brightness, acid & balance.

COMING TOGETHER
Grains from Colombia and Chile. Butter cultured and fruits preserved in time.

THE HIGHLANDS
Rocoto traditions. Patagonian lamb, Pork and spice held in heat. Balanced by Coconut and lime.

ASADO
Fire, distance, and open land. Beef cooked slowly over embers.Cassava, herbs, Provoleta.
UPGRADE OPTION
JAPANESE A5 WAGYU
£60 booked in advance / £80 on the night.

CACAO
Darkness and depth. Ecuadorian chocolate, raw cacao, caramelised milk. Creme fraîche snow. Bitter & sweet.

PETIT FOURS
Small memories to carry with you,
long after the Journey ends.

SEE PDF MENU ➜

Journey Cocktails

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Journey Wines

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Silk Road 7 Course Menu

To Commence: A two part trilogy of small dishes to showcase the ever changing flavours and ingredients along the route

THE JOURNEY BEGINS:

They say the road begins in Anatolia, grows more fragrant in Persia and finds its warmth in the hearths of Uzbekistan. But, by then, you are no longer the same traveller who set out.

1. Anatolia – Sumac & pomegranate Lamb
2. Persia – Saffron & Barberry Chicken
3. Uzbekistan – Goat, yoghurt & Apricot

PART2: CROSSING DESERTS & MOUNTAINS

I learned quickly. in Kyrgyzstan, the spice is bold and close to the fire, in the mountains of Nepal it sharpens with the air and spices blossom. In China, it settled into something quieter, more precise, and deeply assured.

4. Kyrgyzstan – Uyghur Cumin lamb (manti?)
5. Nepal – Nutmeg, Fennel, Kashmiri chilli
6. China – Beef & Ginger Dumpling

THE CURRENCY OF TRADE

It is but a token, we pass from hand to hand. Its worth is measured only in metal, Sadly not the vast distance it has travelled with us.

So let us put down our map and trade a coin for a hot meal.

Lamb stock made from roasted bones, garlic, onion, carrot and celery. Gently simmered for 7 hours, reduced to a concentrated broth and dehydrated.

Served with a slow cooked seven vegetable stock.

BREAKING BREAD IN THE KUNLUN SHAN

We break Bread and share. It’s a simple offering that we repeat many times along the road. It’s how conversations begin, new friendships are formed and where our individual journeys briefly align.

Central Asian Milk Bread
Samarkand sesame bread
Silk Hummus with Tahini &
Whipped Feta & Dill Oil
Aleppo pepper & fermented honey butter
Pickled Turkish Gherkins

OSCIETRA CAVIAR UPGRADE OPTION:

Warm, freshly made golden coloured Baursak bread. Cultured cream, citrus and allium melting within, finished with caviar drawn from the memories of the Aral Sea. A fleeting echo of vast waters that once
sustained the road, now long gone.

Baursaki, Cultured Cream, alium, Aral Sea Oscietra Caviar.

THE WATERMELON’S VOYAGE

Sweetness, heat, and salt, drawn from different worlds, yet meeting somewhere in between.

Compressed African Watermelon, Mongolian Curry sauce, Indian Ocean Tiger Prawns, coriander oil, wild garlic oil, puffed wild rice, Cumin & Coriander poppadom.

THE CAMPFIRES OF SAMARKAND

In the firelit night, lamb, spice, and smoke fill the air. Travellers gather to camp, rest and feast. The long road and fate brought them together.

Marinated lamb loin, marinated in cumin, peppercorn, cinnamon, pomegranate, yoghurt, dried lime and cardamon. Charcoal grilled then glazed with mint, lamb fat, honey & pomegranate molasses.

Served with a Smoked Black Cardamom & mint Jus, Black Lime Labneh, Charred Spring Onion, Herb Oil, Black Lime Rice Glass, Smoked Aubergine puree.

THE FRUITS OF CHANG’AN

From the private orchards of Eastern China, soft citrus, blossom, and sweetness. Once reserved for Emperors, far beyond the hostile desert winds.

Sable Tart case with Kumquat compote, Kumquat custard, Pistachio Ganache, Poached spiced Nectarines, Candied Kumquats, Pistachio crumb, Kumquat Gel, Fresh cress & flowers.

Served with Jasmine tea Ice cream, Blood orange and saffron custard.

MEMORIES OF THE SILK ROAD
Petit Fours

Flavours gathered along the road, each a quiet echo of places passed, helping the memories to linger just a little longer.

Yuzy & toasted Hazelnut Bon Bon
Matcha & black sesame financier
Green Tea, Ginger & Yuzu Pate de Fruits

Note:
This is a living menu and is constantly being tweaked, improved and played with, in order to always offer the absolute best to you, the guest. Therefore, menu courses are subject to change without notice and, as always, straightforward dietary needs will be happily catered for. Anything specific that you need from us that will make your night awesome, just reach out by phone or . email.