Spicy condiments plate, grated tomatoes, Har Bracha tahini, green eggplant cream

Served with Atlantic sea salt

from the Josper

Scallion, lime aioli and Shushka pepper sauce

Shallots, chili, olive oil, garlic and lemon dressing

Citrus vinaigrette, grapes, celery, roasted almonds, hazelnuts and pecans

White cabbage, guacamole, lime aioli, hot chili jam and coriander

Scallion, green chili, coriander oil and honey ponzu

Chili oil, nori seaweed oil, lemongrass-orange syrup

Shallots, chili, black sesame crumble, chives and yuzu aioli

Seasonal fruit, shallots, chili, ginger, jalapeño-Padrôn dressing and rye cracker

Bone marrow, mustard aioli, chives, shallots and chili oil

Hand-chopped, with caramelized onion and tahini

Reduced chicken stock, fennel and orange

Mustard aioli, cured sirloin, parsley pesto, arugula, radish and chili jam

In the Josper, salsa jalapeño, parsley and tomato seeds

Cherry tomatoes, hot red chili and shatta pepper

Oyster mushrooms, garlic, hot pepper, parsley, lemon and olive oil

With shredded fish in a spicy tomato sauce, white wine, garlic, cherry tomatoes, za’atar and olive oil

Aioli and pickled onion

Jerusalem artichoke cream, Swiss chard, spinach and leek

Chili jam, chives and scallions

Whole fish in the Josper