French grilled king oyster mushrooms with a chilli, garlic and tamarind butter. Served on a green pea puree with pickled ginger mayonnaise (L;G)

Italian caponata with eggplant, tomato, capers, olives, celery, pine nuts, raisins, almonds and roast peppers. Served with fresh bread (L;(G))

British waldorf salad with lettuce, apples, celery, walnuts and a homemade mayonnaise. Topped with chutney roast chicken (L;G)

Japanese prawn and vegetable tempura served with soya sauce, a wasabi mayonnaise, daikon radish and seaweed salad (L)

Italian panfried scallops wrapped in bacin and set on a sweetcorn and tomato risotto (L;G)

Turkish haydari dip made with yoghurt, garlic, basil, mint, paprika and dill. Served with pita wedges and lamb-apricot kebabs (L;(G))

Chinese char siu of roasted pork marinated in soya sauce, hoisin sauce, rice wine and star anise. Served on pickled vegetables (L;G)

East African tuna tartar flavoured with chilli, capers, parsley, ginger, sesame seeds, spring onion and lemon juice (L;G)

Mexican chicken and cheese taquitos served with salsa, sour cream and guacamole (L)

JJ’s special – let me surprise you with an exotic dish from around the world. Just let me know about any restrictions you may have