A menu combining land and sea, with bold flavours, varied textures and notes of citrus, spices and coconut

Manaich, spicy Lebanese flatbreads; a selection of hummus; aubergine and pomegranate salad with fresh herbs; absolutely delicious falafels; muhammara, a red pepper dip; traditional fattouche salad; mouhalabieh, the Lebanese orange-blossom flan

Miso soup; gyoza with seasonal vegetables; egg pancake, tempura of baby vegetables and pickles; miso-glazed aubergine; onigiri and a bowl of rice; seasonal fruit salad with yuzu and mint