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Our most-ordered plate since day one. Wild-caught river sole in a crisp beer batter, hand-cut triple-cooked fries, house tartare and a charred lemon wedge.

Jumbo tiger prawns seared in garlic butter and finished with chili oil, resting over fragrant basmati rice with fresh microgreens and a squeeze of lime.

Whole sole fillet grilled over live charcoal, basted in lemon butter and served with seasonal greens, roasted garlic and flaky sea salt.

Slow-cooked chicken thigh over saffron basmati, roasted seasonal vegetables and a drizzle of our signature coastal sauce.

Plump prawns tossed in cracked black pepper, fresh lime juice and crisp curry leaves. Bright, bold and genuinely addictive.

Six jumbo prawns marinated overnight in yogurt, kashmiri chili and garam masala, then charred in the tandoor and served with mint chutney.

Tender squid rings in a light semolina crust, flash-fried and served with smoked paprika aioli and a lemon wedge.

Triple-cooked fries dusted with flaky sea salt and rosemary, served with smoked garlic aioli on the side.

Sweet corn quartered into ribs, charred over charcoal and glazed with chili-lime butter and crumbled feta.

Fresh lychee, torn mint and sparkling water over crushed ice. The perfect cooling companion to anything off the grill.

Thick, creamy yogurt blended with Sindhri mangoes, a touch of honey and cardamom. Made with fruit, never syrup.

Feather-light sponge soaked in three milks, topped with toasted coconut and a whisper of vanilla bean.

Warm 70% dark chocolate cake with a molten center, served with vanilla bean ice cream and a sprinkle of sea salt.