Dinings SW3 Festive Menus 2026

6-Course Festive Menu

£80 Per Person

• Foraged mushroom chawanmushi,
• Silken steamed egg custard, spring onion, porcini oil
• Spinach and seaweed salad,
• Sweet sesame soy, soma-dare vinaigrette
• Sashimi moriawase,
• A selection of salmon, yellowtail, and akami lean tuna sashimi
• Quail "katsu kiev"
• Saikyo miso and black garlic butter, Brussels sprout petals, Mora farm kabocha pumpkin
• Temaki handroll duo
• Classic salmon handroll, akami lean tuna handroll
• Hand crafted premium wasanbon sugar crème brûlée
• Compressed seasonal fruit

7-Course Festive Menu

£120 Per Person

• A5 wagyu tostada
• Walnut ketchup, coriander, lime
• Hand-picked white crab meat chawanmushi
• Silken steamed egg custard, English wasabi
• Sashimi omakase
• Salmon, yellowtail, day-boat caught cornish sea bass and two types of tuna
• Steamed mini burger bun
• Ben's potted native blue lobster, lobster emulsion, amazu pickled shallots
• Robata grilled venison loin
• Homemade shichimi, spiced parsnip, umeshu poached quince
• Sushi mori
• Chef's selection of three pieces nigiri
• Premium Kyoto Uji matcha and jasmine dorayaki
• Dorayaki pancake, premium Kyoto Uji matcha and white chocolate ice cream, matcha chantilly, kuromitsu chantilly, genmai and white chocolate disc

8-Course Festive Menu

£180 per person

• Carabinero red prawn tart
• Carabinero tuile, ebi-miso, persimmon, kinome
• White truffle chawanmushi
• Silken steamed egg custard, truffle potato foam, white truffle, wasabi oil
• Warm potted native blue lobster salad
• Red, blue and Tokyo turnips, miso lobster velouté
• Pan-fried netted Dover sole
• Akasu beurre blanc, wild mushrooms, pickled red turnip
• Robata grilled dry-aged mallard
• Tare-glazed breast and tsukune meatball, koji-cured leek, juniper, shichimi pepper
• Shun-no Omakase
• Chef's selection of day-boat caught fish & seafood
• Sea buckthorn granita
• Yuzu
• British apple chiboust
• Yuzu chiboust cream, marigold infused apple, kokuto cream
• Petit fours