Magga Magga

Nibbles Sourdough focaccia with onions and confit garlic Vegan pesto with toasted pumpkin seeds Burnt coal roasted salsa Artichoke, spinach and chilli dip Starters Pigs head croquette with romesco sauce and crushed almonds Coal roasted carrot with pea puree topped with a herb crumb and pea shoots Confit chicken nuggets, with charred sweetcorn and KFC style gravy Trout crudo with crispy capers, lemon and pickled fennel Mains Smoked and braised ox cheek, potato terrine, fire roasted greens in garlic butter and gravy 24 hour brined chicken served on black garlic pearl barley with wild mushrooms in tarragon butter Pork belly with celeriac puree, charred and pickled apple with a madeira sauce Seabass pan fried with mussels, samphire, capers and lemon Charred cabbage stuffed with herby nut crumb, served on lentils with crispy onions Dessert Coconut and blueberry blondie with candied coconut and vanilla whipped cream Sticky toffee pudding with miso caramel and tonka bean custard White chocolate and toffee baked cheesecake with toffee shards

Nibbles Onion seed flatbread Hummus with toasted seeds Smoked feta and pea dip Spicy red pepper dip Starters Sticky orange and thyme glazed chicken thigh with dressed chicory Harissa spiced lamb balls in spicy tomato sauce and mint yoghurt Charred aubergine in pomegranete molasses with cucumber salad Moroccan fish cake with labneh and preserved lemon Mains BBQ lamb shoulder with spicy roast new potatoes, charred broccoli and saffron yoghurt Poussin marinaded in spices and BBQ'd, served with vegetable tagine topped with chilli nuts Harissa roasted root vegetables on a bed of warm bulgar wheat with mint and coriander dressing Salmon baked in aleppo pepper with mixed vegetable couscous and roasted tomatoes Smoked and BBQ lamb breast with chermoula, stewed chickpeas and olives topped with mint buttermilk dressing Desserts Almond and fig cake with granola topping and whipped cream Apricot galette with toasted almonds, basil and lemon yoghurt Pistachio frangipane tart with candied pistachios and clotted cream

Nibbles Spicy prawn toast with black rice vinegar dressing Kecap manis pork lettuce cups with toasted garlic and pickled cucumber Miso glazed duck on a chinese pancake with crispy shallots Thai spiced sweetcorn bon bon with coriander and chill dressing Starters Korean fried chicken wings in a spicy sauce and asian style slaw Hot and sour soup with prawns and lobster oil Spare ribs, smoked and BBQ'd in a sweet and sticky glaze served with crushed chilli peanuts Salt and pepper cauliflower with kung pao sauce Mains Gochujang braised pork belly, kimchi fried rice and stir-fried greens in sesame oil Sticky beef short rib, coconut rice, star anise carrots and smoked bone marrow crumb Miso glazed cod, charred pak choi, sesame rice noodles in a lime and chilli dressing Kimchi fritter on raddish salad with toasted cashews Desserts White chocolate and miso brownie with coconut cream and salted nuts Chilli and chocolate tarts Szechuan pepper and strawberry jam roly poly with vanilla custard