Warm-smoked salmon from the barbecue with a twist of spicy rub made from sumac, cumin, and za’atar.

Mini éclair filled with egg yolk cream, Parmesan gel and bacon foam. Carbonara in one bite.

Savoury mini-éclair filled with egg yolk cream, Parmesan gel and bacon crumble. Finished with bacon foam, pecorino and chives.

Pulled pork from North Carolina: slowly cooked, full of flavor and made to share. Juicy, smoky and irresistibly delicious.

Served with smokey Kewpie mayonnaise and a gin and tonic foam with Ukiyo gin & premium Indian tonic.