HAKU KITCHIN
Wild Mushroom Crostini
£9Sautéed wild forest mushrooms on grilled sourdough with thyme oil.
House Focaccia
£6Warm sourdough focaccia served with sea salt and garlic-infused olive oil.
Truffle Tagliolini
£24Handmade pasta tossed in creamy butter emulsion and fresh black truffles.
Pan-Seared Seabass
£26Line-caught seabass with roasted fennel, heirloom tomatoes, and saffron broth.
Warm Chocolate Torte
£8Warm chocolate torte with vanilla bean gelato.
Gold Dust Old Fashioned
£14Bourbon, orange bitters, smoked wood chips, and gold leaf.
Signature Duck
£28Lavender-crusted duck breast with blackberry reduction.
Our Team
Marcus Selden
Marcus brings a precise, execution-focused style to the line, ensuring every plate leaves the kitchen in perfect harmony.
"Plays classical cello on his days off."
Elena Rostova
Elena creates the sweet conclusions at HAKU KITCHIN. Her delicate desserts fuse classical French techniques with local wild berries.
"Enjoys visiting local orchards every Sunday morning."
Alice Shrestha
Alice's passion for culinary arts began in her grandmother's kitchen. She honed her skills in Michelin-starred establishments.
"Can name 30 different herbs blindfolded."
Gallery
Slow-smoked short ribs resting on oak boards.
Freshly baked sourdough cooling near the hearth.
Golden rays cutting through the dining room at dusk.
The art of plating: local roots and wild greens.
Chef Alice inspecting the morning harvest.
Candlelit tables set for an intimate evening.
Handcrafted truffle pasta in butter emulsion.
Laughter echoing in our warm dining hall.
Signature lavender duck breast slicing.
Handpicked elderberry syrup fermenting.
Selecting a rare vintage from our cellar.
Fresh herbs prepped for the evening service.
Pouring the gold dust old fashioned.
Elena carefully decorating the chocolate torte.
Sous Chef Marcus managing the wood-fire oven.
Cozy corner welcoming our guests home.