Coconut black rice infused with ginger, garlic and chilli contrasts with delicate white haddock and a selection of crisp Asian vegetables. As always, our fish is responsibly sourced. The perfect meal for date night?
A creamy, comforting winter soup. Free-range chicken, buckwheat noodles, and warming ginger and turmeric in a nutty coconut broth. Garnished with fresh coriander and just the right amount of red chilli.
This salad is not only refreshing; it’s layered with multi-textured flavour. Nutty black rice forms the base and is offset by slices of tempeh, mango, red peppers and radishes. We drizzle over a peanut satay-style dressing to serve.
Buttery cashew nuts and creamy coconut form the basis of the rich sauce in this curry. We add succulent free-range Cumbrian chicken, cherry tomatoes and sugar snap peas. A squeeze of fresh lime adds a dash of acidity to balance the dish.
Tom Yum is a delicious spicy blend of Thai flavours including lemongrass, galangal, garlic and chilli. We've added tender chicken, coconut milk and mangetout to this soup with crunchy carrot and courgette noodles.
We roast cauliflower to intensify its mild nutty flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a beautiful contrast and garnished with fresh coriander.
Sticky teriyaki tofu slices are layered over a mix of crunchy carrot and brown rice noodles. Sweetstem broccoli adds vibrancy and texture. We finish it off with black sesame seeds and a hit of red chilli.