Bowl Food Menu


Thai red prawn curry with fine beans and coconut rice

Pad Thai noodles with Tiger prawns and crushed peanuts

Monkfish masala curry with biriyani rice

Crab Ravioli with a coconut broth

Fish and Chips (Tempura cod or monkfish with chunky chips and wasabi mayonnaise)

Miso glazed salmon fillet, enoki mushrooms, tenderstem broccoli and jasmine rice

Seared scallops with broad bean and lemon risotto and mint oil

Paella with monkfish, squid and prawns

Thai green chicken curry with Thai asparagus and lime-infused jasmine rice

Moroccan chicken with chickpeas and lemon cous-cous

Chinese 5-Spiced breast of duck with sticky noodles and mini pak choi

Fillet of beef with a spicy noodle and cashew nut salad

Fillet Steak with Chimichurri sauce chunky chips and Asparagus spears

Thai Beef Salad with Lime, Mint, Peanuts and Spring Onions with Jasmine Rice

Ras El Hanout lamb with pomegranate tabbouleh

8 hour sticky lamb with puy lentils and salsa verde

Free Range ‘Bangers and Mash’ with onion gravy

Pork belly with creamy mash and pea puree

Butternut squash and baby spinach ravioli with parmesan curls (V)



Fillet of beef with a spicy noodle and cashew nut salad

Moroccan chicken with chickpeas, pomegranate and lemon cous-cous

Sumac breast of chicken with Persian tomato salad and pomegranate

Char-grilled breast of chicken with salsa verde on a bed of broad beans, artichokes, pancetta and mint

Chicken Caesar salad with quails egg and parmesan shavings

Seafood salad with squid, scallops and tiger prawns with lime and coriander

Salade Nicoise with seared tuna loin and quails eggs

Poached salmon with a potato, caper and parsley salad with herb aioli

Lobster salad with summer herb aioli and fine asparagus



Vanilla panna cotta with poached summer berries and a sablé biscuit

Pistachio pavlovas with English strawberries and Elderflower cream

Mini Tiramisu

Mini raspberry Tartlets with crème patisserie and freeze-dried raspberries

Chocolate Nemesis with salted caramel ice-cream

Lemon cheesecake, rhubarb sorbet

Salted caramel profiteroles

Chocolate cylinder filled with a passion fruit and mango mousse, passion fruit sorbet

Fig tart with marsacpone ice-cream