For the Feast of Saint Valentine - Sat 14th February - Chef Ben Smith of @grill.bird has designed a decidedly amorous five-course set menu. Based on Japanese flavours and techniques, highlights include - for the meat eaters - a Tempura Oyster dressed w/ trout roe, shiso and a yuzu mayo; raw Bluefin tuna with blood orange, yuzu and roasted sesame; and soy-braised pork belly served with a crispy potato pavé layered with  seaweed. Vegetarians are treated to cheesy mushroom spring rolls served w/ a fermented yuzu kosho; a black truffle shinjo - a savoury cake made from potato and tofu; and the main is a napa cabbage stuffed w/ mushroom rice and gochujang butter sauce, served w/ seaweed potato pavé, and grilled purple sprouting broccoli dressed in miso and rayu. ​