Welcome to the Global Tapas Diary, a retrospective showcase of our gastronomic
explorations. Each menu here is a story of cultural discovery, where we have
embraced the vibrant and diverse culinary traditions from around the globe. In this
space, we relive the delightful experiences from Peru to France, through the lens of
tapas. It's more than just a collection of dishes; it's a tapestry of flavors,
memories, and the joy of exploration that we've shared with our patrons.
Join us in
revisiting these flavorful sojourns that have shaped our culinary identity.
Peru
- Mango & jalapeño salsa. Chimichurri. Crumbled feta.
- Sea bass fillet, prawns & octopus marinated in lime & fresh herbs. Avocado, mango, pear.
-Sea bass fillet, prawns, mussels, baby squid, carrots, new potatoes, green chilli.
- Chicken fillets in creamy walnut & parmesan, slightly spiced sauce. Served with rice.
- Pan seared pork tenderloin in mild chilli, cumin & oregano. Creamy Abodo sauce. Sweet potato, quinoa.
Jordan
- Bulgur, tomato, cucumber & mint salad. Green - garlic tahini dipping sauce.
- Pan seared bass fillet marinated in Jordanian spice blend. Olive & tomato sauce. Fragrant rice.
- Braised chicken & lamb in creamy mustard, garlic, preserved lemon & yoghurt sauce. Turmeric rice.
- Crispy croquette like balls with beef mince, spices & pine nuts centre. Green salad. Yoghurt dip.
- Crispy onion, broccoli, carrots & coriander pakoras. Coriander & coconut chutney.
- Kingfish cutlets in light Madras spices, garlic & tomato coconut curry. Fragrant rice.
- Slowly cooked boneless chicken thighs with courgettes, coconut & tomatoes. Served with rice.
- Citrus and African spices marinated beef strips. Green salad.
- Ginger, garlic, tomatoes. Nutmeg, cinnamon, saffron. Baby potatoes. Green beans.
Iran
- Potato & fresh herbs patties. Served with yoghurt and mint. Mixed pickles.
- Caspian style stuffed sea bass fillet with walnuts, pomegranate, Persian spice blend.
- Pan roasted chicken fillets, marinated in saffron, dry lime & spices. Jeweled bulgur.
- Gently braised beef with dry limes, fresh herbs, spices & kidney beans. Iranian style rice.
- With saffron, pistachio and rose water / Bastani.
Thailand
- Red peppers, lemongrass, lime leaves, coconut milk, basil. Jasmin rice.
- Lemongrass, galangal, king prawns, seabas fillet, oyster mushrooms, lime, coriander.
- Chicken breast, mixed peppers, spring onion, oyster & soy sauce, garlic, chilli.
- Pork tenderloin marinated in galangal, turmeric & coconut. Peanut dipping sauce. Cucumber, chilli and shallots pickled salad.
France
- Apricot chutney. Champagne gelee. Brioche.
- Topped with lemon & herb bread crumbs and goat cheese.
- Sea Bass, Cod, Monkfish filets, Prawns & Mussels in a Pernod, tomato, fennel, leek & saffron.
- Braised thighs in a creamy cider, mustard & brandy sauce. Served with swede & potato smash.
- Slow cooked blade in Burgundy wine, bouquet garni, pearl onions & bacon. Crusty bread.