Non- Vegetarian Starters

Peppery Singapore-style stir-fried prawns with garlic and chillies.

Lightly battered fish tempura topped with spicy tobanjan chilli bean sauce.

Stir-fried fish strips with Malaysian aromatics, chilli and shallots.

Grilled fish skewers brushed with classic Japanese yakitori soy-mirin glaze.

Grilled prawns in a rich burnt-garlic butter and chilli glaze.

Crispy batter-fried prawns tossed in creamy wasabi mayo.

Sautéed prawns coated in a smooth, punchy wasabi mayo sauce.

Butterflied prawns lightly fried and tossed with salt, pepper, garlic and chilli.

Prawns sautéed in spicy chilli oil with aromatics.

Prawns glazed in Korean gochujang chilli paste and grilled or stir-fried.

Thai-style prawns with fresh basil, garlic and red chillies.

Wok-tossed prawns with coarse black pepper, onions and soy.

Hakka-style chicken tossed with ginger, garlic, chilli and soy.

Prawns cooked in a spicy Sichuan chilli bean sauce with garlic and spring onions.

Herb-crumbed chicken breast with a wholegrain mustard crust, served with mustard mayo.

Crispy golden fish fingers served with classic tartar sauce.

Fish fillets coated in panko crumbs and fried for an extra-crunchy crust.

Charcoal-grilled Persian minced lamb skewers with Middle Eastern spices.

Prawns marinated in Moroccan chermoula of coriander, garlic and lemon, then grilled.

Grilled fish in a spicy peri peri chilli and lemon marinade.

Bite-sized quiches with chicken sausage and cheese in a flaky pastry shell.

Crisp croquettes filled with spiced minced lamb and herbs.

Chicken skewers marinated in North African harissa and grilled.

Prawns tossed in nutty burnt butter, garlic and fresh herbs.

Fiery peri peri marinated fish tikka char-grilled for a smoky, spicy bite.

Chicken tikka in a mild Kashmiri chilli and yoghurt marinade, grilled for a smoky finish.

Chicken tikka infused with Thai green chilli, basil and coconut milk, grilled over open flame.

Juicy minced chicken seekh with chopped peppers and herbs, skewered and grilled.

Traditionally spiced melt-in-mouth minced lamb kebabs served with mini paratha or khasta roti.

Hand-shaped minced lamb seekh with garam masala and herbs, grilled till smoky.

Crumb-fried lamb cutlets seasoned with Parsi spices, crisp outside and tender inside.

Fish cubes marinated with carom seeds, yoghurt and spices, grilled in the tandoor.

Fish tikka marinated in pickled Indian spices for a tangy, robust flavour.

Classic Mumbai Koliwada-style spicy batter-fried fish served with mint chutney.

Creamy Afghani-style fish tikka in yoghurt, cream and mild spices, grilled till tender.

Besan-coated, spiced fish fingers fried crisp in the Amritsari style.

Boneless chicken chunks marinated in bazaar-style North Indian spices and grilled on skewers.

Parsi-style spiced fish and potato patties crumb-fried until golden.

Coastal-style prawns marinated with coconut, curry leaves and spices, grilled or pan-seared.

Chicken skewers marinated in gochujang, garlic and soy, grilled with a sticky Korean glaze.

Stir-fried chicken tossed in a sweet and spicy Indo-Chinese style sauce with peppers.

Boneless chicken tossed with crushed black pepper, curry leaves and spices.

Crisp-fried chicken strips finished with black pepper, chilli, garlic and spring onions.

Indo-Chinese chilli chicken with dried red chillies, soy and peppers.

Stir-fried chicken with Thai basil, bird's-eye chilli, garlic and soy.

Grilled marinated chicken skewers served with creamy peanut satay sauce.

South Indian style fried chicken tossed with curry leaves, onions and green chillies.