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Menu 4 - Thursday 4th November


You’ll top a hens egg, smashed avo and sun-dried tomatoes with umami-rich flakes of shichimi togarashi and seaweed, and a drizzle of honey-mustard dressing. The main event: soft-as-butter sea bass seared and served on a fresh pea and carrot ribbon curry, with roasted fennel on the side.



To start: Poached egg with smashed avocado, pea shoots and honey & mustard dressing

For main: Pan fried sea bass with a pea, fennel, lime and coriander curry

Regular price £35.00
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  • Regular price £35.00
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    Free delivery on Thursday 4th November

    1 avocado
    Handful of fresh coriander
    Handful of fresh dill
    ½ tbsp dulse seaweed flakes (May contain Crustaceans, Fish or fish derivatives)
    2 eggs (eggs)
    1 fennel head
    15g honey and wholegrain mustard dressing (mustard, sulphites) (Cold Pressed Rapeseed Oil, Cider Vinegar, Rapeseed Oil, Honey, Water, Wholegrain Mustard, Dijon Mustard, Salt, Black Pepper, Xanthan Gum)
    1 lime
    2 spring onions
    25g pea shoots
    2 sea bass fillets (skin on) (fish)
    ½ tsp shichimi togarashi (sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
    1 vegetable stock cube (celery) (Sea Salt, Potato Starch, Palm Oil, Sugar, Vegetables (celery, Onion, Carrots, parsnips, tomatoes), Sunflower Oil, Yeast Extract, Spices)
    30g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
    1 tbsp tahini (sesame)
    2 tbsp yellow Thai curry paste (Lemongrass, Water, Garlic, Ginger, Onion, Rapeseed Oil, Lime Leaf, Salt, Coriander, Concentrated Lime Juice, Cornflour, Cumin, Cayenne Pepper, Turmeric, Cinnamon, Nutmeg)
    200ml almond cream (nuts) (Water, ALMOND (6%), tapioca starch, calcareous marine algae: Lithothamnium calcareum, natural ALMOND flavouring)
    150g peas
    1 carrot


    Calories: 789
    Protein: 34g
    Carbs: 38g
    Fat: 59g

    Allergens: For allergens, see ingredients in bold.

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