THE SET - 34.50 per person
Korean fried cauliflower with sweet and sour sesame, onigiri rice, soused shiso dikon pickled mirin ginger jelly and green leaf salt dried chips finished with chestnut purée.
Victoria Idli Tea and Chatt (v/ng)
Idli rice and channa sponge cake filled with tamatar dal butter, fried and rolled in black salt chatt mix, topped with fresh coconut sugar salt podi powder and a punchy Punjab plum tomato, served with jammy Brinjal, tamarind juice and fresh turmeric coconut lime lassi custard, all washed down with a lovely cuppa’ warm tomato ginger and black pepper tea.
Served with freshly baked fabulous salty herb focaccia with virgin olive oil and balsamic.
Main Course Choices:
Chimchimney Soufflé and Sooty Tops
Brighton Blue double baked soufflé wrapped in pickle powder butter parchment, loaded with charmer cheese cream, garlic oil and thyme baked Jerusalem artichokes. Served with salt toffee apple tattie pave pie, sage and onion, scrumpy beet brew neeps, pink krout and toasted buckwheat hazel oat cob crunch.
Aubergine Genie (v/ng)
Steeped skewered and seared ume miso sweet ginger tahini aubergine and smoked tofu char, with toasted seed oil, black sesame salts and hibiscus juice served with amchur nori salt dusted puffed rice seaweed cracker, edamame, wasabi and yuzu pesto and wakame vegetable thread salad.
Aloo Sailor (ng/vc)
Potato rosti bursting with fresh turmeric, ginger, coriander and black mustard seeds flavours. Heaped with podi toor spice paste, packed spinach and pachadi pickle of preserved garlic tamarind tomato. Served with coconut yogurt raita and tandoori halloumi finished with
pickled pink onion and green chili slivers and good temper.
Cinnamon sugar spice dusted doughnut straws served with vodka cherries, salt caramel sticky dunker, warm dark chocolate dipper and finished with wild berry freeze dried crumble and extra brute cocoa powder.
Kulfi Cone and Brighton Beach Boondi Pops (ng)
Proper Kulfi ice cream of cardamom, saffron, cinnamon, almond and rosewater in a poppy seed snappy cone, boondi pops of gram batter drenched with sticky Cointreau sauce, pistachio and flaked almonds with coconut and lime yogurt and mango and passion fruit sauce finished with pomegranate sharpy.
Feeling Fruity (v/ng)
Blood orange sorbet served on a sorrel granita with pomegranate and passion fruit.
( Parties over 8 must have the set party menu)
Elements on the menu may change. Not in conjunction with any other offer/discount.
A discretionary service change of 10% will be added to groups over 6
Keys: V - vegan VC - vegan choice NG - no ingredients containing gluten used NGC - NG Choice
Please inform us of any allergies/ dietary requirements before ordering. Every effort is made to accommodate
guests with food intolerances and allergies. With an open kitchen we are unable to guarantee
that dishes other than (v/vc) will be completely allergen-free.