Paradise Green
Menu with Prices in the UK

Thick-sliced toasted walnut banana bread layered with whipped mascarpone cream, fresh berries, flaked almonds, and wildflower honey.

Golden spiced corn fritters stacked with smashed avocado, two poached eggs, red pepper habanero sauce, feta crumble, and a charred corn rib.

Slow-simmered spiced tomato and red pepper stew baked with two free-range eggs, cooling house labne, and toasted charcoal sourdough.

Fluffy buttermilk pancakes studded with blueberries, topped with fresh berries, whipped mascarpone cream, and pure Canadian maple syrup.

Roasted chilli and maple celeriac slices topped with smashed avocado, two poached eggs, charred broccoli, baby spinach, and grilled tomatoes.

Signature black charcoal sourdough topped with crushed avocado, creamy house labne, Aleppo chilli flakes, and lemon zest.

Crunchy maple-roasted oat and seed granola over thick strained Greek yogurt, fresh seasonal berries, and toasted coconut chips.

Crispy smoked British back bacon, soft-folded egg, melted cheddar, and house smoky tomato chilli jam inside a warm glazed brioche bun.

Two crisp golden potato hash browns finished with grated cured egg yolk, smoky bacon aioli, and crispy bacon crumb.

Oak-smoked Scottish salmon layered over toasted sourdough with velvety free-range scrambled eggs, chives, and lemon.

One savoury brunch dish and one sweet brunch dish paired with 90 minutes of bottomless Daisy Fizz prosecco or Rose Spritz.

One savoury dish and one sweet dish paired with 90 minutes of unlimited sparkling artisan kombucha teas.

Blistered Spanish padron peppers tossed in extra-virgin olive oil and flaky Maldon sea salt.

Lightly spiced salt-and-pepper squid rings fried golden and served with zesty Japanese yuzu aioli and fresh lime.

Charred stone-baked flatbread slathered with creamy whipped Greek feta, crushed chilli honey, thyme, and toasted pine nuts.

Whole creamy burrata served with blistered heritage vine tomatoes, basil pesto, aged balsamic, and charred sourdough.

Caramelised soy-and-ginger glazed pork belly skewers topped with pickled chilli, sesame seeds, and spring onion.

Curled sweetcorn ribs roasted crisp and brushed with smoky habanero chilli butter, lime, and coriander.

Crispy panko-coated chicken breast schnitzel layered with prosciutto, crushed San Marzano tomatoes, melted mozzarella, and parmesan with Koffmann's fries.

Showstopping dry-aged British bone-in Tomahawk rib steak sourced from HG Walter, flamed tableside and served with fries, greens, and béarnaise.

28-day dry-aged prime British ribeye chargrilled to order, accompanied by Koffmann's fries, watercress, and peppercorn or béarnaise sauce.

Crisp-skinned Scottish salmon fillet over crushed saffron potatoes, charred tenderstem broccoli, and lemon caper butter.

Rose harissa marinated chicken breast sliced over tri-colour quinoa, roasted sweet potato, avocado, pickled cabbage, and tahini dressing.

Wild sea bass fillet pan-roasted crispy and nestled in fragrant lemongrass coconut laksa broth with bok choi, noodles, and fresh coriander.

Double British Wagyu smashed patties with aged Red Leicester, dill pickles, caramelised onion, and burger sauce in glazed brioche with fries.

Turmeric and miso roasted cauliflower florets with crispy spiced chickpeas, wild rice, kale, pomegranate, and coconut yogurt.

Golden crispy skin-on fries seasoned with rosemary sea salt.

Crisp Koffmann's fries tossed in fragrant white truffle oil and finely grated aged parmesan.

Griddled tenderstem broccoli spears dressed with crispy garlic, red chilli, and toasted almonds.

Crisp sweet potato chips dusted in smoked sea salt and served with garlic aioli.

Crisp baby gem leaves, diced Hass avocado, cucumber, and toasted pumpkin seeds in lemon-herb vinaigrette.

Freshly whisked tarragon béarnaise or creamy green Madagascar peppercorn steak sauce.

Rich house-made spicy habanero chilli and roasted garlic dipping emulsion.

Two fluffy mini buttermilk pancakes served with fresh strawberries, banana slices, and maple syrup.

Free-range breadcrumb chicken tenders served with Koffmann's fries and sweet garden peas.

Soft poached egg and mild smashed avocado served with warm toasted sourdough soldiers.

Warm baked Valrhona chocolate fondant with liquid molten centre, salted caramel drizzle, and vanilla bean gelato.

Rich Medjool date sponge drenched in warm butterscotch toffee sauce and topped with clotted cream ice cream.

Crisp meringue shell filled with Chantilly cream, fresh mango, tart passionfruit curd, and berries.

Warm slice of Daisy Green's famous house walnut banana bread served with cultured butter.

Double ristretto of Daisy Green's bespoke Brazil, Guatemala, and Colombia espresso blend topped with silky steamed milk.

Stone-ground Japanese ceremonial matcha whisked over ice with chilled oat or whole milk.

Refreshing cold-pressed blend of cucumber, celery, crisp green apple, baby spinach, lemon, and ginger.

Vibrant ruby cold-pressed juice combining earthy beetroot, sweet apple, carrot, pomegranate, and fiery ginger.

Anti-inflammatory golden cold-pressed juice of fresh carrot, zesty lemon, and raw turmeric root.

Papa Salt coastal gin, sparkling pink grapefruit soda, lime, and airy champagne foam.

Blanco tequila shaken with floral hibiscus syrup, fresh lime, agave, and bird's-eye chilli salt rim.

Sapling climate-positive British vodka, clarified tomato consommé, house sriracha spice mix, and pickled celery.

Crisp chilled Venetian prosecco poured for sunrise celebrations and sunset aperitifs.

Chilled British mineral water for the table, still or sparkling.