This was a wonderful series of sold out supper clubs featuring an inspired combination of fusion flavours. If the event runs again in future I will update this page with details!
Japanese chef The Vegan Ronin and Thai specialist Messy Vegan Cook collaborate to create innovative Japanese and Thai flavours on this very special evening.
Welcome drinks and nibbles
Cocktails with tom yam popcorn & shiso popcorn.
Miso Walnut Aubergine Larb
Yuzu, lime, mint, fresh coriander, roasted chilli powder, toasted rice salad.
Thai-koyaki
Seasoned vegan fish paste takoyaki with garlic, coriander stems, white pepper, twice fried tofu, Thai pickles, marinated shiitake, chilli tonkatsu sauce, homemade vegan mayo and fried shallots.
Nigiri sushi & Miso soup
Nam prik pao chilli jam aubergine nigiri with roasted aromatics, tamarind, and palm sugar.
Seared massaman nigiri with pickled ginger, cucumber chilli relish, and toasted peanuts.
Served with Thai vegetable miso soup and pickles.
Petit Fours & tea
Selection of Japanese and Thai sweets