For The Love of Food and Wine - A Journey without Borders - Part Two

28 August 2026

The experience begins close to home, grounded in familiarity and warmth. Deep, savoury notes and gentle aromatics set the tone, evoking comfort and tradition. It is an introduction that feels reassuring - rich in flavour, yet measured, inviting the palate to settle in.
From here, the journey moves outward, gathering influence and intensity. Spices begin to emerge, layered with sweetness, acidity, and subtle heat. Flavours become more expressive, more vibrant where each element builds on the last, creating a sense of movement and discovery. There is a shift from the familiar to the exploratory, where cultures meet and overlap.
As the progression continues, the dishes reach their peak of boldness. Fire, depth, and richness come forward, delivering a moment of power and satisfaction. This is the heart of the journey - confident, energetic, and unapologetically full in flavour.
Then, almost unexpectedly, everything changes.
The menu pivots into a quieter, more refined expression. Richness gives way to clarity. The palate is reset through freshness, gentle acidity, and delicate textures. Subtle bitterness and light aromatics begin to emerge, offering balance and precision. Flavours are no longer loud. They are intentional, controlled, and composed.
In this moment, the experience becomes more introspective. Each ingredient is allowed space to speak, revealing complexity through restraint rather than intensity. It is here that the journey feels most modern, where simplicity and technique meet, and where contrasts are at their most elegant.
The final stages carry this sense of balance forward, leaving the palate refreshed yet satisfied. The journey does not end with heaviness, but with clarity, an impression that lingers softly, inviting reflection rather than overwhelming the senses.

4 courses - £48
5 Courses - £60

Purple Cabbage and Beef Tea | Aromatics
- English/Austria

Courgette Flower (Meal under construction)

Cape Malay Curry Pickled Fish | Raisin and Wine Broth | Rice Vinegar and Mirin Pickled Cucumber Noodles | Toasted Black Sesame | Red Chilli
- South Africa/Korea

Picanha | Shito de Moura | Pickled Radish
- Brazil/Ghana

Tofu | Dandelion/Pissenlit | Green Apple | Blackberry | Verjus | Hazelnut Oil
- China/France