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Vietnamese Clay Pot with Crispy Fish & Green Mango
Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
Start Bay Crab, Chipirones and Squid Ink Risotto
Warm Coconut Arborio Rice Pudding
Indulgent coconut rice pudding made with creamy Arborio rice, coconut and almond milk.
Smoked Haddock Kedgeree Coulibiac
With curry spices, Basmati & Wild rice, spinach, egg and puff pastry.
Lapis Cake
Lapis layer cake and creamy brown rice pudding served with seeded tuile, rice pudding foam and toasted ground Tilda brown rice ice cream.
