Fresh from the kitchen
A new menu landing this June with more dishes to love, plus seasonals available for a limited time.
a few delicious detours
And one very well-travelled menu. There's a Thai-influenced Kaffir Lime Sambal Seafood with green-lipped mussel, prawn and tako, a Sober San Bei Chicken with all the fragrance of the Taiwanese classic minus the alcohol, and Nagoya Chicken Bites inspired by a dish our chefs ate way too much of in Japan.
We've also upgraded our Hikari Miso Glazed Chicken with chicken breast for those watching their protein, and for our vegan friends — a Neapolitan Pink Sauce Pasta made with oat milk. But we'll let you discover the rest.
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more reasons to take the break
If you thought unagi was only good in sushi, wait till you try it in a sando. The Four Cheese and Honey Croissant is salty, sweet and sharp all at once, the honey pulling everything together. And The PB&J? It stays crunchy for hours, which shouldn't be possible but somehow is.
For those who've always wished high tea had less sugar, there's a whole lineup of quiches and savoury cakes waiting for you. And if there’s one thing not to miss, it’s our Loaded Antipasti Focaccia. Soft and airy, topped with artichoke, sun-dried tomatoes and two kinds of cheese.
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What's in the season
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