Kikuyu Usunigori
"Momo Cloud"

Catalan Sardines with
Tzatziki Dip

Catalan baby sardines and a side of greek yoghurt tzatziki dip are served with sourdough doused in olive oil, olive brine and flaky sea salt. The savoury sardines served with a lemony yoghurt dip create a perfect mix of salty, tangy and smooth flavours.

Kikkawa Afuri “Akatsuki” Mizumoto
Wine Barrel

Spanish Anchovy Toast with
Calabrian Chili

Anchovies from Spain are served on toasted sourdough with Italian calabrian chilli, tomato, butter, parsley and flaky sea salt. A simple but moreish dish, with a briny bite to bring out the delicate fruitiness and sweetness of the barrel-aged sake.