Antipasti (Starters) 

• Carpaccio di Manzo Thinly sliced raw beef filet drizzled with truffle oil, garnished with arugula, shaved Parmesan, and capers.
• Truffled Mushroom Arancini Golden, crispy risotto balls infused with truffle oil and filled with wild mushrooms, served with a rich saffron aioli.
• Capesante al Forno con Prosciutto e Pesto Baked sea scallops wrapped in prosciutto, served with basil pesto sauce, roasted cherry tomatoes, and a drizzle of balsamic reduction.

Primi (First Courses)

• Risotto ai Frutti di Mare Creamy risotto with a medley of seafood including shrimp, scallops, and mussels, infused with saffron and white wine.
• Ravioli di Gambero Prawn ravioli served with a light tomato and basil sauce, finished with a touch of cream.
• Pappardelle al Ragu di Cinghiale Wide ribbon pasta with a slow-cooked wild boar ragu, garnished with rosemary and grated Pecorino Romano.

Secondi (Main Courses)

• Filetto di Manzo Grilled beef tenderloin with a Barolo wine reduction, served with truffle mashed potatoes and sautéed spinach.
• Branzino al Forno Oven-baked sea bass with lemon, herbs, and capers, served with roasted vegetable medley and a side of saffron risotto.
• Costolette di Agnello Herb-crusted lamb chops with a mint and red wine jus, accompanied by a potato gratin and seasonal baby vegetables.

Dolci (Desserts)

• Tiramisu Classic Italian dessert with layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder.
• Panna Cotta alla Vaniglia Vanilla panna cotta served with a fresh berry compote and a hint of mint.
• Torta al Limone Lemon tart with a buttery crust, topped with a light lemon curd and a dollop of whipped cream.

1. Meat & Poultry

• Pistachio & Chicken Thigh Tart – Onion Crumb, Crispy Leek Hay
• Pork, Sage & Apple Sausage Roll – Flaky Pastry, Spiced Apple Purée
• Honey & Mustard Glazed Sausage – Maple Mayo, Crispy Tempura Onions
• Chicken Liver Parfait Crostini – Roasted Plums, Toasted Brioche
• Crispy Spam Fritter – House-Made Piccalilli, Mustard Seeds
• Parmesan-Crusted Chicken – Truffled Egg Mayonnaise, Watercress Emulsion
• Southern Fried Chicken & Waffle – Honey Mustard Sauce, Crispy Shallots, Parmesan Crumble

2. Seafood

• Crab & Lemon Fritter – Saffron Aioli, Micro Herbs
• Vodka & Dill-Cured Trout – Lemon Cream, Rye Crisp
• Brown Crab Butter Toast – Chilli & Avocado Purée, Toasted Sourdough
• Smoked Mackerel Pâté En Croûte – Celeriac & Mustard Slaw
• Guinness-Battered Cod Bite – Pea & Mint Salsa, Tartare Pearls
• Smashed Fish Cake – Mojito Sauce, Pickled Ginger
• King Prawn Skewer – Mole Sauce, Toasted Sesame Seeds

3. Vegetarian & Vegan

• Burrata & Roast Fennel Bruschetta – Lemon Aioli, Crispy Leeks (V/Vg)
• Roast Pumpkin Bruschetta – Confit Garlic, Whipped Feta, Pomegranate Seeds (V)
• Shallot & Thyme Tart Tatin – Chive Crumble, Balsamic Glaze (V/Vg)
• Mac & Cheese Bomb – Roasted Tomato Chutney, Crispy Panko (V)
• Confit Garlic & Heritage Tomato Arancini – Basil Aioli, Aged Balsamic (V/Vg)
• Confit Garlic & Tomato Arancini – Whipped Brie, Roasted Pepper Purée, Basil Oil (V)
• Roast Parsnip En Croûte – Vanilla Parsnip Purée, Wild Mushrooms, Vegetable Crisps (V)
• Crispy Tortilla Chip – Broad Bean & Mint Salsa, Spiced Tomato Relish (V/Vg)
• Carrot Hummus Pita – Carrot Top Pesto, Toasted Sesame (V/Vg)

4. Sweet

• Chocolate & Hazelnut Choux Bun – Praline Crème, Gold-Dusted Cocoa Nib Crunch
• Lemon & Elderflower Tartlet – Candied Lemon Peel, Torched Italian Meringue (Vg)
• Raspberry & Pistachio Financier – Rosewater Glaze, Crushed Pistachios (Vg)
• Salted Caramel & Peanut Éclair – Peanut Butter Ganache, Gold Leaf
• Mini Black Forest Gateau – Cherry Gel, Dark Chocolate Shard, Kirsch Cream (Vg)
• Passionfruit & Coconut Panna Cotta Spoon – Mango Pearls, Toasted Coconut Flakes (Vg)
• White Chocolate & Cardamom Mousse Cup – Poached Rhubarb, Almond Crumb (Vg)
• Mini Honey & Thyme Madeleines – Burnt Honey Drizzle, Orange Zest
• Dark Chocolate & Coffee Tartlet – Espresso Cream, Cocoa Dust (Vg)
• Blood Orange & Almond Frangipane – Citrus Glaze, Caramelised Almonds (Vg)

Starters:

• Tuna Tostada with Avocado Mousse Seared ahi tuna on a crisp tostada, topped with avocado mousse, pickled onions, and a drizzle of soy-lime dressing.
• Corn Esquites with Truffle and Queso Fresco Charred sweet corn off the cob with a creamy lime aioli, truffle oil, and crumbled queso fresco, garnished with micro cilantro.
• Lobster and Mango Ceviche Fresh lobster marinated in lime juice, mixed with mango, red onion, jalapeño, and cilantro, served with crispy plantain chips.
• Duck Carnitas Sope Slow-cooked duck carnitas served on a corn sope with black bean purée, pickled radish, and an orange-chipotle reduction.
• Roasted Poblano Soup with Pumpkin Seeds and Crema Creamy roasted poblano soup with toasted pumpkin seeds, a swirl of Mexican crema, and crumbled cotija cheese.

Mains

• Braised Short Rib with Mole Negro Tender beef short ribs slow-braised and served with a rich Oaxacan mole negro, accompanied by garlic-infused mashed potatoes and roasted baby carrots.
• Pan-Seared Red Snapper with Salsa Veracruzana Red snapper fillet cooked to perfection, served with a tangy tomato, olive, and caper salsa, paired with sautéed green beans and cilantro-lime rice.
• Chili-Rubbed Lamb Rack with Tamarind Glaze Grilled rack of lamb coated with a chili and herb rub, finished with a tamarind glaze, and served with roasted sweet potatoes and sautéed kale.
• Pork Belly with Salsa Verde and Ancho Chile Oil Crispy pork belly served over creamy white bean purée, drizzled with salsa verde and ancho chile oil, garnished with pickled onions and microgreens.
• Vegetarian Enchiladas with Roasted Squash and Pipian Verde Corn tortillas filled with roasted squash and goat cheese, topped with a vibrant pumpkin seed pipian sauce and a side of sautéed kale and toasted pepitas.

Desserts

• Tequila Lime Cheesecake Creamy cheesecake infused with tequila and lime, set on a graham cracker crust, served with mezcal caramel and fresh berries.
• Chocolate Tamal with Cinnamon Whipped Cream A rich chocolate tamal steamed in corn husks, served warm with a dollop of cinnamon whipped cream and a drizzle of spiced chocolate sauce.
• Churro Bites with Mexican Hot Chocolate Dip Bite-sized churros rolled in cinnamon sugar, accompanied by a velvety Mexican hot chocolate for dipping.
• Tropical Fruit Tart with Coconut Cream Crisp tart shell filled with coconut cream and topped with a selection of fresh tropical fruits like mango, passionfruit, and papaya, finished with a dusting of lime zest.
• Horchata Panna Cotta with Candied Almonds Silky panna cotta infused with traditional horchata flavors, served with candied almonds and a hint of cinnamon.

• Queso Dip And Tortilla Chips (V/Ve)
• Loaded Nachos With Guacamole And Spicy Salsa (V/Ve)
• Mexican Sweetcorn Salad With Prawns And Avocado
• Fish Tacos With Pico Verde
• Baked Cauliflower Panuchos (V/Ve)
• Grilled Steak Tacos With Pico Verde
• Mexican Corn Cobs With Chipotle Adobo Sauce (V)
• Arroz Rojo Mexicano (Spiced Mexican Red Rice)
• Bean & Cheese Tostadas (V)
• Chipotle Lime Salmon Tacos
• Mushroom Tacos (V)…………
• El Pastor Pork Tacos……….
• Chargrilled Tenderstem Broccoli
• Chips & Guacamole…,……

• Pineapple Empanadas With Vanilla Ice Cream
• Chocolate With Nachos……….
• Dulce De Leche And Lime Cheesecake (V)
• Chilli Chocolate Pots De Creme (V)
• Tequila & Lime Tres Leches Milk Cake (V)
• Crème Egg Empanada With Vanilla Ice-Cream
• Piña Colada Pie Pineapple Coconut Pie

• Mexican Meatball Or Spicy Tomato Soup Served With Tortilla Chips And Salsa Verde (V)
• Baja Fish/Cauliflower Taco With Shredded Iceberg, Winter Slaw, A Pineapple Peach Salsa & Ranch
• Croquetas De Jamon Ham Croquettes With A Garlic Mayo
• Toasted Quesadillas With Brie, Pickled Red Onion And An Apple Salsa
• Chilli Rellenos Jalapeno Chillies Stuffed With Soft Cheese, Coated In Breadcrumbs And Deep-Fried

• Huevos Ranchero Tostada Stacked With Refried Beans, Salsa, Guacamole, Egg, Bacon, Mexican Cheese And Rice
• Sizzling Fajitas Served With Warm Flour Tortillas, Salsa, Sour Cream, Guacamole And Grated Cheese (V). Choose From: Strips Of Chicken Marinated In Tequila, Triple Sec And Lime Juice Vegetables Roasted With Garlic And Chillies

Amuse Bouche

• Devon Red Cider-Battered Monkfish, Accompanied By A Curried Aioli And Zesty Lime-Onion Relish

First Course

• Sweet Pressed Ham, Elegantly Paired With Grilled Maple Pineapple And Served On A Toasted Brioche Base

Second Course

• Seared Brixham Scallops, Complemented By A Spiced Coconut Carrot Purée, Root Vegetable Bhaji, And A Drizzle Of Tarragon Oil

Cleanser

• Sour Cherry And Pomegranate Sorbet, Served With A Delicate Lemon Tuile Biscuit For A Refreshing Palate Cleanse

Main

• Herb-Crusted Rack Of Lamb, Served With Creamy Dauphinois Potatoes, Celeriac Purée, Tender Asparagus, And A Whole Grain Mustard Sauce

Dessert

• Orange-Spiced Panna Cotta, Paired With A Moist Carrot Cake, Vibrant Orange Purée, And A Sprinkle Of Chocolate Soil For Texture

On arrival

• Chefs Canapés, Fillet Beef Carpaccio, Rocket, Parmesan Tuile

Chefs seasonal amuse bouche

• Whipped Goats Cheese, Sussex Truffles, Oat Granola, Young Vegetables

From the earth to table

• Butternut Squash Velouté, Honey Sage Beignet

Main event

• Corn-Fed Chicken, Bon Bon, Sage Risotto, Burnt Leeks

Palate cleanse

• Iced Chilled Fruit Sorbet

The final chapter

• Trio Of Sweet Plum, Plum Frangipane Tart, Plum Ice Cream, Textures

• Smoked Salmon Mousse Terrine Cucumber Carpaccio, Gherkin & Caper Salsa, Almond Vinaigrette
• Garlic Prawns, Red Pepper & Paprika Cream Sauce Rosemary Ciabatta, Watercress, Parsley
• Garlic Mushrooms Medley, Red Pepper & Paprika Cream Sauce (V) Rosemary Ciabatta, Watercress, Parsley
• Seared Chicken Breast, Cream Sauce, Garlic Mushroom, Puff Shards
• Brie & Leek Pie (V) Apple & Raisin Purée, Crispy Leeks
• Crispy Artichoke, Black Olive Bruschetta (V) Smoked Garlic Aioli, Italian Hard Cheese Shavings
• Chilli Panko Argentinian Shrimp Truffled Celeriac Puree, Pancetta Jam, Root Vegetable Crisps
• Leek & Nori Mosaic (V) Truffled Celeriac Puree, Root Vegetable Crisps, Herb Oil
• Avocado & Feta Fritters (V) Sun-Dried Tomato & Red Pepper Pesto, Radish & Orange Salsa

• Fillet Of Beef, Braised Ox Tail, Dauphinoise Potatoes Truffled Cauliflower Cheese Puree, Caramelised Shallot, Redcurrant Gravy
• Seared Lamb Fillet, Lamb & Mint Parcel, Roast Potatoes Truffled Cauliflower Cheese Puree, Caramelised Shallot, Redcurrant Gravy
• Thyme & Beetroot Tart, Candied Walnuts (V) Roasted Feta, Caramelised Shallot Petals
• Roasted Chicken Breast & Pulled Thigh, Mustard & Lemon Gravy Pancetta Chipolata, Roast New Potatoes, Carrot & Orange Puree, Sugar Snaps
• Feta & Walnut Stuffed Hasselback Butternut Squash (V) Grilled Red Pepper, Roast New Potatoes, Carrot & Orange Puree, Sugar Snaps
• Pan Fried Fillet Of Sea Bass Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad
• Sirloin Steak, Garlic & Rosemary Roast Potatoes Broccolini, Braised Red Cabbage, Parsnip & Horseradish Purée, Red Wine Gravy
• Lemon Sole, Sea Salt Chipped Potatoes Pea Puree, Green Vegetable Fricassee, Curried Aioli
• Cider Tempura Baby Vegetables, Sea Salt Chipped Potatoes (V) Pea Puree, Green Vegetable Fricassee, Curried Aioli
• Salmon Fillet, Crispy Gnocchi Sautéed Mushrooms, Basil Cream, Cavolo Nero
• Courgette, Red Pepper & Baba Ghanoush Roulade (V) Crispy Gnocchi, Sautéed Mushrooms, Basil Cream, Cavolo Nero

• Banoffee Croissant & Butter Pudding (V) Caramelised Bananas, Caramel Cream
• Chocolate Soufflé (V) Blueberry Ripple Clotted Cream, Poached Blueberries
• Treacle Tart (V) Clotted Cream & Caramelised Pecan Crust
• Dark Chocolate Torte Burnt White Chocolate Mousse, Honeycomb
• Mango & Vanilla Cheesecake Mango Jellies, Fresh Mango
• Churro Bites (V) Caramelised Banana, White Chocolate Cream
• Chocolate Ganache Torte With Toffee Popcorn Base (V) Salted Caramel Cream, Caramelised Orange

• Lobster tartlet with pickled cauliflower, poached quails eggs and caviar
• Grilled langoustine burger with wasabi mayo, pickled lemon and daikon
• Heritage beef tartar, crispy brioche with classic vinaigrette and shaved truffle

• Grilled scallops with an apple celeriac salad, watercress and brown butter hazelnut vinaigrette
• Crispy salad of chicory, fennel, avocado and fresh-picked Cornish crab
• Heritage beef tartar with Amsterdam onions, lettuce hearts and crispy potatoes

• Roasted beef fillet with wilted spinach and Barolo sauce
• Roasted young potatoes with parmesan and truffle – Green beans and grilled vegetables in herb and spice sauce
• Grilled Dover sole with confit garlic sauteed wild mushrooms
• Saffron risotto with rocket, parmesan and toasted pistachio

• Dark chocolate fondant cake
• Selection of Icecreams
• Whipped vanilla anglaise
• Berry salad with mint and Manuka honey
• Dark chocolate and champagne truffles

• Scottish lobster tartlet with creme fraiche, shallots, celery and Sevruga Caviar
• Aged beef tartar with Amsterdam onions, pickled mustard seeds, parsley and quail yolk
• Cornish white crab & tarragon, pumpkin chutney, sherry vinegar, pea shoots & flowers

• Seared Scallops with green apple and celeriac, brown butter ponzu vinaigrette, Icelandic kelp and pickled watermelon rind
• Grilled Halibut with a broad bean cassoulet, Sancerre & seabuckthorn sauce, crispy potato and tarragon – Spring lamb cannon roasted with black garlic, chestnut and sage emulsion, grilled asparagus, and a PX sherry Lamb jus
• Mascarpone vanilla creme with orange and fennel seed tuille, blackberry coulis, marinated lychee and fennel sorbet

• Cornish Crab tartlet with pickled cauliflower, poached quail egg and caviar
• Grilled Langoustine burger with wasabi mayo, pickled lemon and brioche
• Heritage beef tartar on potato rösti with black truffle vinaigrette

• Cornish lobster with young potato, sea fennel, poached egg yolk, champagne sauce and grated bottarga
• Grilled Cornish turbot with braised sweet onions, crispy parsnips and shaved white winter truffle
• 100-day dry-aged ribeye with pine nut and fennel seed emulsion, charred Hispi cabbage, Ruby Port reduction, sautéed wild mushrooms and herb salad
• White chocolate and vanilla mousse with fig chutney, porcini crumbs, bee pollen and yoghurt thyme sorbet

Starters

• Vegan Kimchi Ramen With Soft Boiled Egg(Ve)
• Won Ton Soup With Sesame Prawn Crackers
• Gyozas Served With A Ponzu Dip And Pickled Cucumber(V)
• Steamed Pork Buns With Asian Slaw And Nam Jim
• Salt & Pepper Crispy Calamari With Nam Pea And Chilli Dip
• Sweet Chilli Crispy Chicken Wings With Asian Slaw
• Crispy Duck Pancakes With Oyster Sauce
• Red Thai Chicken Breast Skewers Satay Sauce, Asian Slaw
• Red Thai Seared Aubergine Skewers (V) Satay Sauce, Asian Slaw
• White Miso Soup Tofu, Spring Onion, Wakame, Nameko And Egg Wafers (V)
• Sweet Potato & Puffed Tofu Laksa, Bean Sprouts, Cucumber, Slow Poached Egg & Toasted Coconut (V) Without Egg
• Gyozas Chicken Or Vegetable With Bulgogi, Kombu Wafers And Pickled Cucumber (V)

Mains

• Crispy Sweet Chilli Chicken With Pak Choi
• Thai Green Or Red Curry With Sticky Rice
• Hoisin Salmon, Courgette And Carrot Noodles
• Katsu Chicken Curry, Tenderstem Broccoli
• Stir-Fry Black Pepper Beef, Asian Stir Fried Veggies
• Black Cod, Miso Glaze, Sesame Dressing
• Chicken Teriyaki Donburi With Stir Fried Vegetables
• King Prawn & Chicken Pad Thai Beansprouts, Spring Onion, Crushed Peanuts & Coriander
• Sweet Pepper & Cashew Pad Thai (V) Beansprouts, Spring Onion, Crushed Peanuts & Coriander
• Confit Scallops, Steamed Mussels & Poached Prawn With Ponzu Granita, Pickled Seaweed And Calamari Tuiles
• Pan Seared Sea Bass On Sticky Coconut Rice With Seaweed Dumplings And Massaman Broth
• Seared Tuna With Tofu And Miso, Shitake Mushrooms, Steamed Sesame Pak Choi And Soba Noodles
• 6 Hour Braised Sticky Bulgogi Pork Belly And Grilled Half Lobster And Lime Coriander Butter With Warm Singapore Noodle Salad
• Teriyaki Glazed Chicken Supreme On Curried Pearl Barley And Bunashimeji Mushroom Risotto With Sesame Chicken Crackling
• Seared Duck Breast With Peanut And Tamarind Flapjack, Crispy Ginger And Garlic Bok Choy With 5 Spice Rhubarb Puree
• Edamame Salad With Black Rice And Yuzu Dressing
• Confit Duck And Watermelon Salad With Pickled Ginger, Pak Choi And Cashew

Side Dish

• Steamed Pak Choi With Sesame
• Green Papaya Salad With Salted Watermelon
• Stir Fried Vegetables With Soy
• Steamed Soy Ginger Tenderstem Broccoli
• Steamed Garlic Soy Green Beans
• Asian Slaw With Toasted Coconut

Desserts

• Coconut And Mango Rice Pudding, Ginger Crumble
• Yuzu Cheesecake With Honeycomb
• Mango & Dragon Fruit Tart, Mango Coulis
• Matcha Fondant, Toasted Almonds, Chocolate Chilli Drizzle
• Miso Chocolate Mousse With Sesame Brittle

Sharing Plates (optional)

• Crispy Beef Salad With Crispy Noodles And Seaweed Crisps
• Selection Of Dim Sum Served With Soy Sauce And Steamed Vegetables (Ve)
• Bao Bun Selection With Asian Slaw And Nam Jim(V)

Dimsums / Appetisers

• Mushroom / Shrimp/ Pork Dumplings – Classic Chinese Dumplings With Shrimp Filling Wok Tossed In Schezuan Sauce. (Steamed/ Pan Fried)
• Vegetable Spring Rolls – Filled With Cabbage, Carrots, And Bell Peppers, Served With A Tangy Indo-Chinese Sweet Chili Sauce.
• Chilli Paneer Bites – Cubes Of Crispy Paneer Tossed In A Indo Chinese Chili-Garlic Sauce

Soup

• Hot And Sour Soup – Tofu, Bamboo Shoots, And Mushrooms In A Spicy, Tangy Broth.
• Manchow Soup – A Classic Indo-Chinese Soup With A Rich, Thick Vegetable Broth, Laced With Garlic, Ginger, And Soy Sauce, Topped With Crispy Fried Noodles.
• Wonton Soup – Traditional Chinese Broth With Shrimp Or Pork Wontons, Garnished With Green Onions.

Salad Or Cold Dish

• Szechuan Cucumber Salad – Cool, Smashed Cucumbers In A Chili-Garlic Oil, Soy Sauce, And Vinegar.
• Spicy Peanut And Vegetable Salad – Mixed Vegetables Tossed With A Spicy Peanut Dressing And A Touch Of Soy Sauce, Garlic, And Green Chili.
• Chili-Garlic Lotus Root Salad – Sliced Lotus Root In A Tangy Indo-Chinese-Inspired Chili-Garlic Dressing, Topped With Sesame Seeds.

Seafood Dish

• Honey Walnut Shrimp – Traditional Battered Shrimp With A Creamy Honey-Mayo Sauce And Candied Walnuts.
• Chili Garlic Prawns – Prawns Stir-Fried In A Fiery Garlic-Chili Sauce With A Hint Of Soy Sauce And Green Onions, Inspired By Indo-Chinese Flavors.
• Steamed Fish With Ginger And Scallions – Delicate Steamed Fish With Classic Ginger-Soy Flavors For A Lighter Option.

Main Course (meat Or Vegetable)

• Peking Duck Wraps – Thinly Sliced Duck With Crispy Skin, Served With Pancakes, Hoisin Sauce, Cucumber, And Scallions.
• Chicken Manchurian With Schezuan Fried Rice – A Popular Indo-Chinese Dish Made With Crispy Chicken Pieces Coated In A Tangy, Slightly Sweet Manchurian Sauce With Bell Peppers And Onions Served With Veg Fried Rice.
• Chili Garlic Noodles With Kung Pan Chicken –Stir-Fried Chicken With Peanuts, Bell Peppers, And Chili Peppers In A Slightly Sweet Sauce With Noodles
• Vegetable/Chicken Stir-Fry With Black Bean Sauce – Seasonal Vegetables With A Savory Black Bean Sauce Wit Jasmine Rice

Dessert

• Mango Pudding – Creamy Mango-Flavored Pudding Topped With Coconut Cream And Fresh Fruit.
• Sesame Balls (Jian Dui) – Fried Sesame Balls With A Sweet Red Bean Or Mung Bean Filling.
• Fluffy Jiggly Cotton Cheesecake
• Tapioca Pearls In Coconut Milk – Coconut Tapioca Pudding With A Hint Of Rosewater, Topped With Fresh Fruit For A Light, Refreshing Fusion Dessert.

Drinks

• Blue Tea Signature Welcome Drink (Chefs Compliments)

• Mini Lobster Rolls – Butter-Toasted Brioche, Maine Lobster, Lemon Aioli
• Bbq Pulled Pork Sliders – Slow-Cooked Pork, Tangy Slaw, Brioche Bun
• Mac & Cheese Bites – Crispy, Golden-Fried, Served With Smoky Chipotle Mayo
• Buffalo Cauliflower Bites – Blue Cheese Dip, Celery Sticks

• Southern Bbq Platter – Smoked Brisket, Baby Back Ribs, Cornbread, House Bbq Sauce
• Buttermilk Fried Chicken – Crispy Fried Chicken, Honey Butter, Hot Sauce
• Cajun Blackened Salmon – Citrus Crema, Grilled Corn Salsa
• Classic American Burger Board – Mini Beef And Plant-Based Sliders, Cheddar, Pickles, Special Sauce

• Chopped Cobb Salad – Romaine, Bacon, Avocado, Egg, Blue Cheese, Ranch Dressing
• Grilled Peach & Burrata Salad – Arugula, Toasted Pecans, Balsamic Glaze
• Southwest Quinoa Salad – Black Beans, Roasted Corn, Cherry Tomatoes, Lime Vinaigrette

• Mini S’mores Skillets – Graham Cracker Crumble, Toasted Marshmallow, Melted Chocolate
• New York Cheesecake Bites – Classic Vanilla, Mixed Berry Compote
• Apple Pie Crostata – Flaky Pastry, Cinnamon Apples, Caramel Drizzle
• Deep-Fried Oreos – Vanilla Bean Ice Cream, Chocolate Sauce

• Charred Fillet Of Beef With Chimichurri Sauce And Grilled Tenderstem
• Pork Tenderloin With Smoky Chilli Butter With Corn And Spring Onion Salsa
• Fried Milanesa Chicken With Fried Quails Eggs And Roasted Garlic Tomato Sauce
• Grilled Wild Mushrooms With Chimichurri Sauce Crispy Kale And Parsnip Purée
• Sweet Chilli Ribs With Smoky Bbq Marinade And Radish Salad
• 100% Beef Burger, Pickles, Crisp Shredded Lettuce, Chopped Onions And American Cheese Between A Sesame Seed Bun
• Ground Beef Empanadas With Quince Jam
• Braised Pork Shoulder With Melted Provoleta Cheese
• Bbq Jerk Chicken With Pineapple And Chilli Salsa And Whipped Lime Yoghurt

• Heritage Tomato Salad With Lemon Dressing (Ve)
• Roast Pumpkin With Chilli Butter And Whipped Soft Cheese And Crispy Chickpeas (V)
• Garlic Roasted Corn On The Cob With Sriracha Aioli (Ve)
• Mixed Potato Salad With Hard Cheese And Spring Onion Yoghurt (V)
• Naked Red Cabbage Coleslaw With Toasted Seeds (Ve)
• Whipped Feta And Roasted Pepper Salad With Squash Couscous And Buttered Squash Dressing (V)
• Pea And Mint Salad With Parmesan And Wild Leaves (V)
• Greek Salsa With Feta Mousse (V)
• Heritage Tomato Salad With Lemon And Caper Dressing (Ve)
• Roasted Mustard And Leak New Potato Salad With Maple Syrup Mayonnaise (V)
• Gem Leaf Caesar Salad With Anchovies (V)

• Roasted Pea And Mint Risotto With Whipped Brie And Green Salsa
• Charred Broad Beans With Smokey Sauce Christy Shallots Toasted Seeds
• Smoked Aubergine With Crispy Cheese Croquettes And Tomato Sauce
• Beetroot And Goats Cheese Arancini With Raspberry Beetroot Purée And Whipped Goats Cheese
• Root Vegetables Bhaji With Grilled Courgette And Spices Sweet Potato Purée
• Black Treacle Parsnips With Shallot Puree And Crispy Nero Kale And Nut Pesto
• Squash Gnocchi With Almond And Pepper Pesto Roasted Leeks And Chard

• Strawberry And Mint Pannacotta With Sugared Popcorn And White Chocolate Soil (Ve)
• Cherry Cheesecake With Dark Chocolate Shards, Sour Cherry Curd And Candy Floss (Ve)
• Dark Chocolate Delice, Salted Sweet Pecan Nuts & Blackberry Cream
• Dark Chocolate Cheesecake, Clementine Compote Ginger Crumb & Spiced Fruit Puree
• Orange Spiced Panna Cotta With Carrot Cake, Orange Puree And Chocolate (Ve)
• Blueberry Tart With Vanilla Custard, Blueberry Jelly And Chocolate Soil
• Rhubarb And Custard Tart With Cinnamon Cream And Meringue Shards
• Eaton Mess Tart With Strawberry Compote And Vanilla Cream
• White Chocolate Mousse With Poached Rhubarb, Rhubarb And Ginger Jelly Oat Crumble, White Chocolate Soil And Custard Sauce (Ve)
• Blackberry And Coconut Mousse With Blackberry Filling. Pickled Blackberry And Ginger Tuile
• Coffee Caramel Pear, Praline Cream And Chocolate Sponge (Ve)
• Pineapple Passion Fruit Mill Froie With Coconut Cream

2 Week Clean Meal Prep Plan

• Protein: 35g
• Carbs: 25g
• Fats: 20g

• Protein: 40g
• Carbs: 30g
• Fats: 15g

• Protein: 35g
• Carbs: 40g
• Fats: 20g

• Protein: 35g
• Carbs: 30g
• Fats: 20g

• Protein: 35g
• Carbs: 40g
• Fats: 15g

• Protein: 40g
• Carbs: 30g
• Fats: 15g

• Protein: 35g • Carbs: 35g
• Fats: 20g

• Protein: 40g
• Carbs: 35g
• Fats: 15g

• Protein: 35g
• Carbs: 40g

• Protein: 35g
• Carbs: 40g
• Fats: 20g

• Protein: 35g
• Carbs: 30g
• Fats: 15g

• Protein: 40g
• Carbs: 35g
• Fats: 15g

• Protein: 35g

• Fats: 20g

• Protein: 35g
• Carbs: 35g
• Fats: 15g

• Special Spiced Granola Yoghurt
• Fruit Salad Of Watermelon, Pineapple And Pink Grapefruit
• Smokey Paprika Shakshuka With Turmeric And Cinnamon Quinoa
• Overnight Apple Soaked Bircher Muesli Served With Lemon Yoghurt
• Fruit Salad Of Pineapple, Orange And Kiwi
• Vanilla And Berry Chia Pots
• Fruit Salad Of Melon And Berries
• Fruit Salad Of Pomegranate, Grape And Melon

• Kale And Pomegranate Salad With Mixed Seeds
• New Potato Salad With Avocado Mash, Lime And Chive
• Feta And Warm Tomatoes On Griddled Sourdough Lemon Oil
• Pea And Goats Cheese Frittata Wilted Spinach
• Aubergine Parmigianino
• Rocket With Baby Tomatoes, Balsamic And Tamari Toasted Pumpkin Seed

• Mung Bean Dal Saag Aloo Lemony Cucumber Raita Fresh Mango Chutney With Toasted Cumin Saffron Pilau
• Roasted Squash And Potato Soup
• Tomato, Olive, Caper, Artichoke And Flaked Almond Salad
• Pink Grapefruit, Fennel, Rocket And Sesame Salad
• Spinach, Apple, Walnut And Goats Cheese Salad
• Sumac, Turmeric And Coriander Rice
• Grilled Tempeh Satay Indonesian Yellow Curry
• Griddled Pineapple, Coriander And Rocket
• Urab – Indonesian Green Bean, Beansprout And Coconut Salad

• Creamy Soy Yoghurt With Dark Chocolate And Orange
• Vegan Sweet Potato Chocolate Mousse With Sea Salt And Smoked Paprika
• Methi, Date And Cashew Raw Bon Bons
• Vegan Cacao Mousse With Peanut Crumble Base And Dark Chocolate

Macrobiotic Meal Prep

Lunch Meals

• Brown Rice, Steamed Broccoli, and Grilled Tofu
•  Brown rice with a side of steamed broccoli and marinated grilled tofu. Drizzle with tamari sauce.
• Quinoa Salad with Roasted Root Vegetables and Tahini Dressing Quinoa base topped with roasted carrots, sweet potatoes, and parsnips. Add a drizzle of tahini dressing.
•  Buckwheat Soba Noodles with Edamame and Seaweed Cold soba noodles tossed with shelled edamame, shredded nori, and a sesame-soy dressing.
• Millet with Stir-Fried Bok Choy and Tempeh Steamed millet served with stir-fried bok choy, tempeh, and a sprinkle of sesame seeds.
• Barley and Miso Soup with Sea Vegetables Cooked barley served alongside a miso soup filled with wakame, tofu cubes, and scallions.
• Bulgur Wheat with Roasted Butternut Squash and Chickpeas Bulgur wheat mixed with roasted butternut squash, chickpeas, and a dash of cumin.
• Rice and Vegetable Sushi Rolls Brown rice sushi rolls filled with cucumber, avocado, and carrot, served with pickled ginger and tamari.
• Lentil Salad with Shredded Cabbage and Carrot Lentils mixed with shredded cabbage, carrot, and a miso-tahini dressing.
• Sweet Potato and Black Bean Burrito Bowl Brown rice topped with roasted sweet potatoes, black beans, avocado, and salsa.
• Farro with Grilled Zucchini and Hummus Cooked farro served with grilled zucchini, cherry tomatoes, and a side of hummus.
• Kale and Quinoa Buddha Bowl Quinoa topped with massaged kale, roasted chickpeas, and a drizzle of lemon-tahini dressing.
• Tofu and Vegetable Stir-Fry with Brown Rice Brown rice served with a stir-fry of tofu, bell peppers, snap peas, and shiitake mushrooms.
• Miso-Glazed Eggplant with Wild Rice Wild rice paired with miso-glazed roasted eggplant and a side of steamed spinach.
• Roasted Cauliflower and Lentils with Tahini Sauce Roasted cauliflower served over lentils with a drizzle of lemon-tahini sauce and chopped parsley.
• Rice Paper Rolls with Vegetables and Tempeh Fresh rice paper rolls filled with cucumber, carrot, avocado, and tempeh, served with a side of tamari dipping sauce.

Dinner Meals

• Brown Rice, Baked Sweet Potatoes, and Steamed Kale
• Brown rice served with baked sweet potato wedges, steamed kale, and a drizzle of tahini dressing.
• Quinoa-Stuffed Bell Peppers Bell peppers stuffed with a mixture of quinoa, black beans, corn, and diced tomatoes, baked until tender.
• Miso Soup with Soba Noodles and Tofu Miso soup loaded with soba noodles, tofu cubes, shiitake mushrooms, and wakame seaweed.
• Grilled Tempeh, Roasted Brussels Sprouts, and Millet Grilled tempeh served alongside roasted Brussels sprouts and a side of fluffy millet.
• Vegetable Stir-Fry with Brown Rice A mix of colorful vegetables like broccoli, bell peppers, and snap peas stir-fried with tamari sauce, served over brown rice.
• Baked Tofu, Mashed Cauliflower, and Steamed Green Beans Marinated baked tofu paired with mashed cauliflower and steamed green beans, seasoned with garlic and herbs.
• Barley Risotto with Mushrooms and Spinach Creamy barley risotto cooked with sautéed mushrooms and fresh spinach, topped with nutritional yeast for a cheesy flavor.
• Lentil Stew with Root Vegetables Hearty lentil stew made with carrots, potatoes, and parsnips, flavored with thyme and bay leaves.
• Rice and Vegetable Sushi Bowls Deconstructed sushi bowl with brown rice, cucumber, avocado, carrots, and pickled ginger, topped with sesame seeds.
• Farro Salad with Roasted Vegetables and Chickpeas Farro mixed with roasted vegetables like zucchini, eggplant, and bell peppers, tossed with chickpeas and a lemon dressing.
• Sweet Potato and Black Bean Enchiladas Whole wheat tortillas filled with a mixture of mashed sweet potatoes and black beans, topped with a homemade tomato sauce and baked.
• Baked Falafel with Quinoa and Tzatziki Baked falafel balls served over quinoa with a side of homemade tzatziki sauce and a cucumber-tomato salad.
• Miso-Glazed Salmon with Brown Rice and Broccoli Miso-glazed salmon fillet served with a side of brown rice and steamed broccoli. (For a plant-based option, substitute salmon with tempeh.)
• Stuffed Acorn Squash with Wild Rice and Cranberries Acorn squash halves roasted and stuffed with a mixture of wild rice, cranberries, and walnuts, drizzled with maple sy rup.
• Vegetable Paella with Brown Rice A vegetable-loaded paella made with brown rice, bell peppers, green beans, peas, and artichoke hearts, seasoned with saffron and smoked paprika.
• Snack Meals Rice Cakes with Miso-Tahini Spread Spread a mixture of miso and tahini on rice cakes, and top with sliced cucumber or avocado.
• Nori Chips Toasted nori seaweed sheets cut into small squares, lightly brushed with sesame oil and a sprinkle of sea salt.
• Steamed Edamame Steamed edamame pods sprinkled with sea salt, perfect for a quick protein-rich snack.
• Roasted Chickpeas Chickpeas roasted with olive oil, smoked paprika, and garlic powder until crispy.
• Carrot and Cucumber Sticks with Hummus Fresh carrot and cucumber sticks served with a side of homemade or store-bought hummus.
• Brown Rice Onigiri Hand-shaped rice balls made with brown rice, filled with umeboshi (pickled plum) or a small piece of grilled tofu, wrapped in a nori sheet.
• Miso Soup with Seaweed A small cup of miso soup with wakame seaweed and tofu cubes, easy to prepare and sip as a snack.
• Fruit and Nut Mix A simple mix of dried fruits like apricots and raisins with nuts like almonds and walnuts.
• Baked Sweet Potato Wedges Sliced sweet potatoes baked with a drizzle of olive oil and a sprinkle of cinnamon or paprika.
• Tofu Skewers Small cubes of marinated tofu skewered and grilled, perfect for a protein-packed snack.
• Apple Slices with Almond Butter Crisp apple slices paired with a dollop of almond butter, a perfect blend of sweet and savory.
• Seaweed Salad A quick seaweed salad made with wakame, cucumber, and a light sesame-soy dressing.
• Sesame-Covered Energy Balls Energy balls made from a blend of dates, nuts, and seeds, rolled in sesame seeds for a crunchy coating.
• Pickled Vegetables (Tsukemono) A small portion of pickled vegetables like radishes, cucumbers, or daikon, perfect for a tangy snack.
• Roasted Pumpkin Seeds Pumpkin seeds roasted with a touch of tamari and a sprinkle of sea salt, great for a crunchy, savory snack.

Dessert Prep

• Baked Apples with Cinnamon and Raisins Apples baked with a filling of raisins, cinnamon, and a touch of maple syrup, served warm.
• Mochi Squares Simple mochi squares made from sweet rice flour, lightly sweetened with a small amount of brown rice syrup.
• Kuzu and Fruit Jelly A refreshing dessert made from kuzu starch, mixed with naturally sweetened fruit juice and set into a light jelly.
• Sweet Brown Rice Pudding Brown rice cooked in almond milk with a bit of vanilla and cinnamon, sweetened with a small amount of rice syrup.
• Sesame Cookies Crisp cookies made from whole wheat flour, sesame seeds, and a touch of brown rice syrup for sweetness.
• Fruit Compote A simple compote made by gently simmering fresh or dried fruits like pears, apples, or apricots with a touch of ginger and lemon juice.
• Roasted Chestnuts Warm, roasted chestnuts, a traditional and satisfying dessert, perfect for cooler months.
• Matcha Green Tea Latte A creamy, slightly sweet matcha latte made with almond or oat milk, lightly sweetened with maple syrup.
• Nashi Pears with Lemon and Ginger Thinly sliced Nashi (Asian) pears drizzled with lemon juice and sprinkled with freshly grated ginger.
• Azuki Bean Sweet Soup (Oshiruko) A traditional Japanese dessert soup made from azuki beans, sweetened with a small amount of natural sweetener, served warm with a piece of mochi.
• Rice Milk Pudding A light and creamy pudding made from rice milk, thickened with kuzu starch and flavored with vanilla.
• Baked Banana with Sesame Seeds A banana halved lengthwise, sprinkled with sesame seeds and baked until caramelized.
• Sweet Potato Mochi Mochi made from mashed sweet potatoes and sweet rice flour, lightly sweetened and baked.
• Toasted Almond and Date Truffles Energy truffles made from ground almonds and dates, rolled in shredded coconut or cocoa powder.
• Apple-Cinnamon Quinoa Quinoa cooked with diced apples, cinnamon, and a touch of maple syrup, served as a warm dessert bowl.