Wow! This has been a crazy few months and we have missed you. We have been busy working hard to ensure that when we re-open the doors to our guests, it is safe to do so.
We are thrilled to announce we will be opening our doors again from Monday 6th July. Bookings will be required before visiting, as there will be limited availability for walk-ins.
Our priority is to ensure that our teams and our guest safety is at the forefront of our operation. It is also important to us that we deliver a welcoming experience for all our guests and that you enjoy your visit, as you always have done.
Please check our Covid section for all the information you will need ahead of your visit. We will also be updating our social channels with up to date information leading up to the reopening.
02. Cut the peppers in half, length ways through the stalk and remove the seeds. Place onto a roasting tray, season with a little sesame oil, salt and pepper
03. Place into a preheated oven at 160c. Cook for 8/10 minutes or until just cooked. Remove and put to one side
04. Peel and finely chop the ginger and garlic. Finley slice the spring onions, sugar snap peas, and mange tout. Slice the green beans on an ankle to create spears
05. Using a good peeler, peel the first layer of the carrot and discard, then continue to twist and peel so you end up with strips. Peel the courgette in the same way until you get to the seeds in the middle
06. Mix the vegetables together in a large bowl. Place a large frying pan or wok on a high heat and add a little sesame oil
07. Sauté all the vegetables, drain the noodles from the water and add to the vegetables. Completely mix together and remove from the heat
08. Stuff each pepper with the noodle mix and season with a couple of teaspoon of the Vietnamese dressing
1 bunch coriander
1oz ginger peeled
4 cloves of garlic
2 tbsp. honey
Juice of 7 limes and zest of 2
2 tsp. fish sauce
100ml soy sauce
01. Add the ingredients together into a jug, except for the coriander, then blend with a stick blender
02. Once completely smooth add the coriander leaves and stalks
03. Blend again and then decant from the o a suitable container and refrigerate
4 duck breast
01. Score the duck breast skin without going through the to the flesh in a crisscross
02. Place a non-stick frying pan onto a moderate heat
03. Lightly season the duck breast with salt
04. Place the duck breast skin side down on in the pan for 6 minutes, then turn the breast over and cook for a further 4 minutes on the flesh. Pour of any excessive fat in the pan as you go
05. Remove the duck from the heat and leave to rest for a couple of minutes
06. Reheat the stuffed peppers while you’re cooking the duck. Place the duck onto the board and slice length ways down the breast. Place the pepper onto each plate and add the sliced breast evenly onto each pepper. Finish with the Vietnamese dressing