Neapolitan-style 00-flour base with crushed San Marzano tomato, hand-torn fior di latte mozzarella, extra-virgin olive oil and fresh basil.

Warm 70 % dark-chocolate cake with a molten fudge centre, served with Madagascar vanilla bean ice cream and raspberry coulis.

Scottish Atlantic salmon fillet grilled to flaky perfection, finished with lemon-caper butter sauce, roasted asparagus and wild rice pilaf.

Jumbo party wings double-fried for maximum crunch, tossed in signature buffalo sauce and served with celery sticks and blue-cheese dip.

Golden-fried thighs coated in a secret 12-spice house crust, served alongside a honey-mustard dipping sauce and pickled slaw.

Wok-tossed flat rice noodles with tiger shrimp, cage-free egg, tamarind sauce, bean sprouts and topped with crushed roasted peanuts.

Traditional minced-beef skewers spiced with cumin and sumac, grilled over open hardwood flame with grilled peppers and tzatziki.

Overnight-marinated drum and thigh pieces in spiced yogurt, char-grilled in a clay oven and served with mint chutney and warm naan.

Smoky hickory BBQ base loaded with pulled chicken thighs, caramelised red onion, fresh cilantro and stretchy mozzarella.

Panko-breaded chicken cutlet simmered in a sweet dashi broth with caramelised onions and a silky soft-boiled egg over steamed rice.

North Atlantic cod in a light ale batter, served with twice-fried thick-cut chips, mushy peas and malt-vinegar aioli.

18-hour pork-bone broth blended with house red miso, topped with chashu pork, jammy egg, nori, menma and spring onion.

Slow-roasted beef strips with garlic cream, pickled turnip and fresh parsley, wrapped in toasted sesame flatbread.

12-hour slow-braised beef, fresh pico de gallo, jalapeño crema and crumbled cotija in double-stacked corn tortillas.

New York-style baked cheesecake on a crushed Oreo base, with dark-chocolate ganache drizzle and crushed cookie crumble.

Crispy beer-battered tilapia, fresh mango salsa, pickled red cabbage and chipotle mayo in warm flour tortillas.

Deep-pocketed crisp waffles made with pearl sugar, topped with Chantilly cream, seasonal fresh berries and a dusting of icing sugar.

Seasonal dragon fruit, mango, berries and citrus segments tossed in a zesty honey-lime dressing with fresh torn mint.