MBER Menu

With sriracha mayonnaise (V)

With sweet chilli sauce.

Coated in black sesame seed dressing (VE)

Iced Chamomile Tea, Peach and Citrus, topped with soda.

Mango, Passionfruit, Pineapple and Lime.

Lychee, Rose and Lime, topped with soda.

Seedlip Grove, Berry, Passionfruit and Lime.

Avocado bun, sugar cured streaky bacon, smoked chilli-miso relish, sriracha mayonnaise, Worcestershire sauce (Barley), Gruyère*. (G, D*)

Marinated filet beef served with pickled papaya, chilli and coconut dressing.

Creedy Carver chicken marinated in fresh turmeric, lemongrass, kaffir lime leaves and chilli. Served with a spicy peanut sauce. (N)

Pulled braised pork, sweet bun with black treacle Hoisin sauce and Chinese five spices. (G)

Yuzu pickled mooli, blue agave sriracha & kimchi (G)

Crispy chilli pork, Sautéed peppers, chilli sauce topped with sesame seeds*.

21-day aged Charolais beef, considered the world’s finest from Perth, Scotland; served medium, serve with Korean Sauce made with ginger, garlic, soy sauce, soft brownsugar, sesame seeds, chilli

5 Fried chicken wing, homemade Korean BBQ sauce, spring onions & sesame seeds

Planteray Pineapple, Caribbean Pineapple liqueur, Lillet Blanc Vermouth with Walnut and Orange. Gently stirred and served on the rocks. (N)

Nusa Cana Spiced Rum, Ceylon Arrack Liqueur with fresh flavours of Berry, Coconut and Lime. Shaken and served straight up.*

Nusa Cana Rum and Plum Liqueur balanced with hints of citrus. Stirred and served straight up.

Amazzoni Gin, Honey infused with Lavender and Chamomile, Elderflower and hints of citrus. Shaken and served straight up.

Japanese Gin, Doppelgänger, Grapefruit Soda, Orange Marmalade and topped with Prosecco.

Kyrö Pink Gin, Lychee and Lime meet declicate Rose. Shaken and served straight up.

Debt Collector Moonshine infused with Earl Grey tea is complimented by Peach, Cinnamon and a hint of Citrus, topped with soda and a dash of Angostura. Served in a highball.

Suntory Toki infused with Sesame, meets Grape Molasses, Soy Sauce and a hint of Walnut. Gently stirred and served on the rocks. (S, N)

Debt Collector Moonshine Aged, Goslings Rum with sweet flavours of Cherry and Blackberry. Served straight up and smoked with applewood.

Fords Gin infused with Cardamom, Doppelgänger, Cocchi di Torino meets Discarded Vermouth and Bitter Truth Pimento Dram. Gently stirred and served on the rocks

Akashi-Tai Sake and Yuzu Saké, combined with fragrant Jasmine, fresh Lemon and a hint of Peach. Shaken and served straight up.

Banhez Mezcal, Cocchi di Torino infused with Jamon Serrano and Cynar Amaro. Gently stirred and served on the rocks with an Olive.

El Tequileño Blanco Tequila infused with Chilli, Midori Melon Liqueur with Fresh Cucumber, Lime and a hint of Agave. Shaken and served on the rocks.

El Tequileño Blanco Tequila, Green Chartreuse with the crisp taste of Sugarsnap Peas, Lime and Agave. Shaken and served on the rocks.

Kavka Vodka meets the decadence of Cherry and Coconut, Fresh Espresso and a sprinkling of Coconut. Shaken and served straight up.

Discarded Vodka, Akashi-Tai Yuzushu, Ginger Beer Top, Sugar Syrup, Crème de Mûre

Rose infused Broken Clock Vodka, St Germain Elderflower Liqueur, Noilly Prat Vermouth and Rose Syrup

Yellowfin Tuna, Salmon and Yellowtail Amberjack, truffle salsa, ponzu sauce, yuzu infused garlic Greissing and pickled chilli. (GF, D)

Mango and mint ketchup, steamed bao bun, pickled mustard leaves, crushed peanuts*. (D, N*)

Served in a crispy gyoza shell with mango mint guacamole. (D)

Avocado bun, sugar cured streaky bacon, smoked chilli – miso relish, siratcha mayonnaise, Gruyère. (GF)

Pulled braised pork sweet buns with black treacle Hoisin sauce and Chinese five spices (2 pieces). add extra piece +8

Urid dhal curry, wok fried ginger kale, pickled green papaya, mint & coconut sambal. (D, VE)

Katsu curry sauce, Pickled carrot ribbons Peanut*, breadcrumbs* & herb topping. (VE,N*)

Yuzu Sticky toffee pudding infused with yuzu zest, Miso caramel sauce, Honeycomb & Yuzu ice cream

Dark chocolate delice, slated toffee, peanut brittle, Hazelnut feuilletine & corn flakes base

Three different flavours per serving . Please ask for the flavours of the day. (D*)

Set coconut milk, with a hint of ginger, mango purée, diced mango and micro lemonbalm (VE)

Dark chocolate delice, slated toffee, peanut brittle, Hazelnut feuilletine & corn flakes base (G, D, N)

Chocolate mousse, made with avocado, Honeycomb Cherries, Toasted coconut Lemon balm (VE)

Yuzu Sticky toffee pudding infused with yuzu zest, Miso caramel sauce, Honeycomb & Yuzu ice cream (G, D, V)

Garnished with schichimi powder (VE)

With wasabi mayonnaise (V)

With ginger, soy and crispy shallots. (VE)

Our in-house made kimchi. (VE)

Urid dhal curry, pickled green papaya & coconut sambal. (G, VE)

Assiette of pickled lotus root, rainbow beets, watermelon & heirloom Chinese daikon. (VE)

Yellow & White onions, Blend of Asian spices, served with a spiced pear and mango pure and vegan raita dipping.(VE)

Roasted cauliflower wedge Korean BBQ sauce Hummus, Toasted seeds*, & pistachio*. (VE, N*)

Marinated skewered tofu, with a satay sauce and crushed peanuts. (N, VE)

Jackfruit, runner beans, truffle potatoes and toasted peanuts. (N, VE)

Katsu curry sauce Pickled carrot ribbons Peanut*, breadcrumbs* & herb topping (VE, N*, G*)

The King of the Tuna family, nicely cut thin slices drizzled with truffle oil, served with ponzu sauce.

Thin slices of highest quality Yellowtail Amberjack served with yuzu infused garlic dressing and pickled chilli.

The prime cut section of a Salmon. Rich, sweet texture, full of Unami flavor garnished with sesame seeds.

Bluefin tuna, Salmon and Hamachi Yellowtail, truffle salsa, ponzu sauce, yuzu infused garlic dressing and pickled chilli.

Truffle infused cauliflower pure, Asian style Chimichurri.

Served in a bao bun with mango, mint ketchup, Asian pickles and peanuts*. (G, N*)

Served in a crispy gyoza shell with mango mint guacamole. (G)

Homemade sweet chilli sauce and slices of charred lime.

Orange miso caramel black garlic butter* and charred garlic chives. (D*)