Take a seat in the dining space and sample plant-based dishes that will alter perceptions in Green & Co, or venture over to the sushi bar and enjoy the experience of our chefs cooking up a storm in Mizuhana.
Here we celebrate difference and deliver delicious.
Kombucha Infused Beetroot |
With a white peach gel, wasabi pickled salsa, candied walnuts and beetroot coral |
Chakalaka Wellington |
Our take on a South African Chakalaka. Silky spiced haricot and ‘mock lamb’ wrapped in golden pastry, purple cabbage gel, roasted giant corn and warm green bean salad |
Chocolate Earth Plate |
74% organic dark chocolate and beetroot pebbles, forest sponge moss, beetroot gel, cherry chocolate toadstools, tarragon jelly fizz, chocolate soil, tarragon bark and vanilla gelato |
Sakura and Lavender |
Grey Goose vodka, sakura vermouth, lavender syrup, lemon juice and lychee juice |
Sashimi (sah-shee-mee) |
Fresh carved fish without the sushi rice |
Maki (mah-kee) |
Fresh fish and seasoned rice wrapped in seaweed |
Nigiri (nee-ghee-ree) |
Hand-pressed seasoned rice, fresh carved fish |
Moriawase Platter |
An assorted platter of sushi, including Nigiri, Maki and Uramaki |
Any questions? |
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