No. 5 Dining & Lounge
Menu with Prices in the UK

Pan-seared jumbo tiger prawns and golden halloumi cubes simmered in a homemade spiced San Marzano tomato, garlic, and fresh herb reduction.

Tender Galician octopus tentacle grilled over charcoal embers, served over almond and pepper romesco with chilli oil and dried Spanish olives.

Crispy panko breadcrumb rolls filled with sautéed woodland mushrooms, sweet shallots, rich béchamel sauce, and truffle mayonnaise.

Crispy golden croquettes packed with Atlantic prawns, garlic, and Spanish smoked paprika, served with piquant garlic aioli.

Crispy seasoned baby squid rings served with homemade spicy sriracha mayonnaise and grilled lemon cheek.

Crispy boneless chicken thigh pieces coated in golden breadcrumbs and glazed with sweet chilli, toasted sesame seeds, and spring onion.

Three mini brioche sliders with buttermilk fried chicken fillet, melted cheese, shredded iceberg lettuce, and house burger relish.

Velvety smooth chickpea hummus topped with warm spiced minced lamb, roasted pine kernels, olive oil, and warm flatbread.

Whole creamy Pugliese burrata cheese paired with heritage beefsteak tomatoes, fresh basil pesto, balsamic glaze, and toasted pine nuts.

Prime British grass-fed beef fillet aged for 28 days, seared over lumpwood charcoal in our Josper oven. Served with roasted vine tomatoes and confit garlic.

Heavily marbled dry-aged ribeye steak seared at 350°C in the Josper oven for deep caramelised crust and rich buttery flavour.

Succulent sirloin steak with firm texture and aged fat ribbon, chargrilled to preference with herb butter basting.

Magnificent long-bone ribeye steak for two, Josper-seared over embers, sliced and served on a wooden board with two house sauces.

Slow-braised tender British lamb shoulder falling off the bone, served on velvety carrot purée with rosemary-scented lamb gravy.

Charcoal grilled corn-fed chicken breast marinated with Mediterranean spices, served with velvety lemon-and-garlic artichoke purée.

Four succulent prime lamb chops marinated in wild thyme, garlic, and cold-pressed olive oil, flame-kissed in the Josper oven.

Loch Duart salmon with crispy skin, served with creamy butter cauliflower purée, nutty black couscous, and steamed French green beans.

Fresh butterflied seabass cooked over charcoal embers with garlic herb oil, capers, dill, and tender grilled asparagus.

Artisan linguine tossed with jumbo king prawns, baby calamari, and clams in a fragrant San Marzano tomato, garlic, and fresh parsley sauce.

Silky egg tagliatelle pasta ribbons tossed in creamy black truffle emulsion with roasted king oyster and chestnut mushrooms and parmesan.

Charcoal grilled 100% Halal Wagyu beef patty, smoked cheese, caramelized red onion marmalade, crisp lettuce, tomato, and house burger sauce in toasted brioche. Served with skin-on fries.

Flame-grilled herb marinated chicken breast, smashed avocado, Monterey Jack cheese, and garlic herb mayo in toasted brioche with fries.

Hand-cut Maris Piper potatoes, triple-cooked for a glass-like crispy shell and fluffy interior, dusted with Cornish sea salt.

Crispy skin-on fries drizzled with white truffle oil and generously smothered in freshly grated 24-month Parmigiano Reggiano.

Crispy sweet potato wedges seasoned with smoked sea salt and served with spicy vegan mayonnaise.

Elbow macaroni baked in rich mature cheddar, gruyère, mozzarella, and parmesan cheese sauce with a crispy herb crumb topping.

Josper-flamed tenderstem broccoli tossed with roasted sliced almonds, fresh lemon juice, and cold-pressed extra virgin olive oil.

Creamy steak reduction infused with cracked green peppercorns, shallots, and fresh cream.

Zesty Argentinian herbaceous sauce made with fresh parsley, oregano, garlic, red chilli flakes, and red wine vinegar.

Spectacular hollow chocolate dome dropped table-side to break into chocolate brownies, artisan vanilla ice cream, macarons, and strawberries, finished with warm molten white chocolate drizzle.

Warm crispy layered filo pastry brimming with Antep pistachios, served with authentic stretchy Turkish Maraş goat milk ice cream.

Espresso-soaked Italian ladyfingers layered with salted caramel mascarpone cream, dark cocoa dust, and butterscotch drizzle.

Crisp sweet pastry shell filled with tangy Alfonso mango curd, crowned with toasted Italian meringue peaks and passionfruit coulis.

Grand sharing dessert platter featuring warm pistachio baklava, chocolate bowl elements, mango tart slices, macarons, and gelato scoops.

Fresh passionfruit pulp, crushed mint leaves, fresh lime juice, cane sugar, and sparkling soda water over crushed ice.

Creamy blend of pressed coconut cream, pineapple juice, and crushed ice, garnished with dehydrated pineapple and cherry.

Muddled ripe British strawberries, fragrant sweet basil leaves, fresh lemon juice, and sparkling soda.

Crisp Italian sparkling mineral water in a glass bottle.

Smooth Tuscan still natural spring water in a glass bottle.

Iconic chilled glass bottle of Coca-Cola Original.

Refreshing sugar-free Diet Coke in a chilled glass bottle.

Finely ground dark coffee simmered in a copper cezve, served frothy with Turkish delight.

Comforting Turkish orchid root hot drink whisked with warm milk, sugar, and dusted with fragrant ground cinnamon.

Steeped fresh garden spearmint leaves in boiling spring water, served with wildflower honey.

Woodford Reserve Bourbon, Angostura bitters, orange peel, and brown sugar syrup, lightly smoked with oak wood chips.

Grey Goose vodka shaken with Kwai Feh lychee liqueur, fresh lime, and organic lychee juice.

Crisp Mediterranean malt lager brewed to premium draft strength.