Peter Street Kitchen

Coconut, raspberry, passion fruit and mango. Vegetarian.

With genmaicha ice cream. Vegetarian.

With blackcurrant sorbet. Vegetarian.

With coconut sorbet and umeshu jelly.

With mango sorbet. Vegetarian.

With goma sponge and Calpico sorbet.

With chilli truffle teriyaki. 150g.

With truffle chilli dressing. 3 per serving.

With black truffle ponzu. 80g.

Lemon butter and shichimi sea salt. Vegetarian.

With chilli and cilantro. 3 per serving.

Four oysters with chilli shiso dressing, tiger prawns with cayenne pepper mayonnaise, tuna sashimi with tosazu, hamachi tartare with jalapeño and ponzu, Cornish crab dressed with chilli and lemon.

With truffle chilli dressing. 3 per serving.

With spicy lime avocado salsa. Vegetarian. 3 per serving.

Roasted with lemon and miso butter.

With green chilli shiso salsa.

Vegetarian.

With goma glaze. Vegetarian.

With truffle and wasabi butter. 251g.

With black truffle ponzu.

With wasabi mayonnaise.

With crispy leeks and white goma dressing. Vegetarian.

With ama ponzu.

Kohlrabi salad and shiso soy.

With truffle yuzu soy and miso salt.

Fine cuts served on a hot lava stone with lime, habanero and jalapeño salt.

Fine cuts served on a hot lava stone with lime, habanero and jalapeño salt.

Fine cuts served on a hot lava stone with lime, habanero and jalapeño salt.

With jalapeño truffle butter. Vegetarian.

With melted cheese, serrano chilli and cilantro red onion salad. Vegetarian.

With salted chilli and lime. Vegetarian.

Served on a hot lava stone with habanero, chilli and lime.

Served on a hot lava stone with habanero, chilli and lime.

With mezcal glaze.

Vegetarian.

Vegetarian.

With crushed Andean chilli lime sea salt.

Cabbage slaw and habanero mayonnaise. 2 per serving.

With papaya chilli dressing.

With chorizo and baked tortilla chips.

Green chilli, lime and cayenne pepper chilli mayonnaise.

With homemade paprika-spiced nachos. Vegetarian.