Pan-Asian Tapas

We invite our guests to experience a Filipino style of dining, Salo-Salo, which is all about feasting and sharing. This concept was experienced by Head Chef Jonathan Villar as he grew up – and now he wants to share it with you. Our Pan-Asian tapas are small but perfectly formed, we recommend three or four dishes and one side per person.

MBER is a place to relax and indulge. Whether it’s a work lunch, dinner date or celebration, our menus cater for all tastes and occasions. We also understand dietary requirements and have created special vegetarian and vegan menus alongside a wide range of dairy and gluten free options too.

Restaurant seating times
(last food orders 20 minutes after seating times)

Monday: Midday – 2.45pm  /  5.30pm – 9.30pm
Tuesday: Midday – 2.45pm  /  5.30pm – 10pm
Wednesday – Friday: Midday – 2.45pm  /  5.30pm – 11pm
Saturday: 6pm – 11pm
Sunday: CLOSED

We kindly request that all guests after 5pm must be over 21

A La Carte

We recommend three or four dishes and one side per person

Fish & Seafood

Kalamansi cured Galician octopus ‘Gunkan Maki’ 9.9

Merguez sausage, pistachio satay sauce, umeboshi, seaweed salad (D, N)

Home cured Scottish salmon bacon 9.9

Sake cured egg, smoked aubergine relish, Boquerones anchovy and caper berry tempura, rice flour and coconut waffle, yuzu aioli

Squid & nduja sausage cheung-fun 10.9

Chinese style rice flour cannelloni, Isreali couscous, saffron, Piquillo peppers, bok choy and sezchuan peppers, black vinegar & garlic dressing, to (D)

Lobster and crab martini 12.9

St. Ives blue lobster and Devon crab, avocado ketchup, lobster coulis, cucumber, wasabi & gin sorbet (G, D)

Soft shell crab tempura 14.9

Mango and mint ketchup, pickled mustard leaves, crushed peanuts (N)

Seared tuna sashimi & Iberico bellota 14.9

Charred persimmon, Padron pepper, shiro-dashi & Manchego crema, squid ink rice crackers

Thai green Madagascan king prawn curry 19.9

Aromatic curry with Thai sweet basil, green chilli, palm sugar, lemongrass, galangal, shrimp paste, fresh coriander and coconut cream (G, D)
Signature Dish

Stir-fry Singapore chilli lobster half 19.9 / whole 29.9

Lemongrass, coriander, chilli and lime (G, D, N)
Signature Dish

Black cod a la plancha (min 6oz) 25.9

Miso-orange caramel, black garlic, Aleppo chilli, kizami wasabi & Bottarga butter, charred garlic chives
Signature Dish

Meat

Corn-fed chicken satay 8.9

marinated tender pieces of chicken, fresh turmeric, peanuts, chilli, miso and ginger (D, N)

Char-siu pork doughnuts 9.9

Kurobuta pork braised in soy, five spice and rice wine, hoisin-black treacle sauce

Chorizo, halloumi, tiger prawn & nashi pear gyoza 9.9

Aleppo chilli sambal tumis, Pedro Ximenez - soy glaze

Home cured hoisin duck breast ‘Prosciutto’ 12.9

Creedy Carver duck, confit duck leg & beetroot croquette, mostarda di frutta labneh, salt baked rainbow beets, rhubarb, black sesame seeds & hoisin ta (N)

‘Weeping tiger’ fillet steak medallions 14.9

Birds eye chilli, lime, lemongrass, galangal, coriander, palm sugar, papaya, coconut (G, D, N)

Wagyu beef and foie gras burger 14.9

Avocado bun, sugar cured streaky bacon,smoked chilli miso relish, siratcha mayonnaise, Gruyere

Slow roast lamb breast & edamame hummus 14.9

braised for eight hours in our homemade Thai red curry paste, charred broccolini, heritage carrots & fennel, tahini yogurt, sichimi chilli & pomegran (G)

Vietnamese goat curry ‘Bahn Mi’ 14.9

Slow cooked Cabrito goat, coconut cream, nutmeg, cinnamon, Vietnamese mint & chillies served on our homemade rice baguette, fennel & chilli jam, crisp (G)

Half a corn-fed poussin, Penang chicken 12.9

Pickled cabbage, kohlrabi, red onion, baby gem & Lebanese parsley salad, pomegranate & turnip dressing (G, D, N)
Signature Dish

Kangaroo fillet ‘’carpet bag steak’’ 16.9

Colchester oyster tempura, streaky bacon, smoked sweet potato & miso mash, red wine jus, gremolata
Signature Dish

Venison and hoisin puffs 16.9

Beetroot cured loin & hoisin braised haunch of venison, puff pastry, caramelized fig, sautéed spinach, haggis crisps, kizami wasabi, Nikka Japanese w
Signature Dish

XO crispy pork belly and seared scallops 16.9

Kurobuta pork, Cornish scallop wrapped in pancetta, Jin hua ham & salt cure, crushed cucumber salad
Signature Dish

The Grill (pre-order)

Tomahawk steak (2 people sharing) 85

1.5kg chargrilled Dedham Vale Tomahawk steak served pink with parmesan, rosemary & miso glaze

Kyogin Surf & Turf (4-6 people sharing) 250

1.5kg chargrilled Dedham Vale Tomahawk steak and giant Madagascan prawns

Kyogin Surf & Turf (10-12 people sharing) 695

5kg chargrilled Dedham Vale Tomahawk steak and giant Madagascan prawns

Sides

Our grilled sharers are all served with smoked sweet potato & miso mash and wok fried morning glory

Dips & Sauces

Yuzu hollandaise, Miso & smoked bone marrow butter, Chilli-miso, Thai green curry and wasabi garlic butter

Greens & Legumes

Miso aubergine 7.9

Feta cheese, Moromi miso & honey, pomegranate & crispy buckwheat

Pickled lotus root 8.9

Asiette of pickled lotus root, rainbow beets, watermelon and heirloom Chinese Daikon (G, D)

Inari tofu tempura pocket 9.9

Urid dhal curry, wok fried ginger kale, pickled green papaya, mint & coconut sambal (G, D)

Freekah & potato kibbeh fritters 8.9

edamame hummus, whipped feta cheese, pomegranate, sweet potato crisps, pea shoots (G)

Cauliflower cheese 8.9

Gochujang, white truffle oil, smoked applewood confit garlic, Thai basil gremolata

Stir-fried bok choy 4.5

rice wine, ginger, soy (G, D)

Steamed jasmine rice 3.5

(G, D)

Jerusalem artichoke & palm hearts ‘Lumpiyang Sariwa’ 12.9

Filipino style crêpe, hearts of palm, bean sprouts, Chinese celery, sweet potato, toasted peanuts, garlic sauce (D, N)
Signature Dish

Honey roasted Kobacha pumpkin & buratta 10.9

Crispy tofu, mulled quince, kecap manis and siratcha jelly, Thai sweet basil pesto, black sesame brittle (N)
Signature Dish

Steamed morels, girolles, jackfruit and coconut cream pie 12.9

Chickpea flour pastry, curried poppy seeds cashew nut gravy (G, D)
Signature Dish

Pudding

Frozen Lychee, lemongrass, white chocolate & vodka mousse 8

black sesame borek, pineapple jam

Peanut butter parfait 8

Baileys and dark chocolate delice, salted toffee, peanut brittle, Oreo crumbs (N)

Mango, chia & coconut crumble 8

Matcha green tea and soya milk ice cream (G, D, V)

MBER Mess 8

Poached Nashi pear, lemongrass meringue, plum wine jelly, miso ice cream, kalamansi curd, sesame shards, pistachio & rosewater marshmallow, honeyco (N)

Petits fours 8

Black sesame borek / Peanut butter parfait / Pistachio & rosewater marshmallow / Dark chocolate and stem ginger delice (N)
G Gluten free
D Dairy free
N Contains nuts
V Vegetarian

Sharing Menu

6 Dish: 29.50 (lunch only) | 6 Dish (veg): 22.50 (lunch only) - 9 Dish: 42.50 | 9 Dish (veg): 34.50 - 12 Dish: 55.50 | 12 Dish (veg): 42.50

6 Dish

Home cured Scottish salmon bacon

Home cured hoisin duck ‘Prosciutto’

Corn-fed chicken satay

Soft shell crab tempura

(N)

Slow roast lamb & edamame hummus

(G)

Stir-fried bok choy

(G, D)

6 Dish (veg)

Burrata & crispy tofu salad

Freekah & potato kibbeh fritters

(G, D)

Inari tofu tempura pocket

(G, D)

Miso aubergine

Nepalese vegetable curry

(G, D, N)

Steamed jasmine rice

(G, D)

9 Dish

Home cured Scottish salmon bacon

Home cured hoisin duck ‘Prosciutto’

Char-siu pork doughnuts

Wagyu beef & foie gras burger

‘Weeping tiger’ fillet steak

(G, D, N)

Soft shell crab tempura

(N)

Inari tofu tempura pocket

(G, D)

Slow roast lamb & edamame hummus

(G)

Stir-fried bok choy

(G, D)

9 Dish (veg)

Pickled lotus root

(G, D)

Burrata & crispy tofu salad

Freekah & potato kibbeh fritters

(G, D)

Cauliflower cheese

Miso aubergine

Artichoke & palm hearts

(N, D)

Inari tofu tempura pocket

(G, D)

Nepalese vegetable curry

(G, D, N)

Stir-fried bok choy

(G, D)

12 Dish

Home cured Scottish salmon bacon

Kalamansi cured Galician octopus

(D, N)

Home cured hoisin duck ‘Prosciutto’

Char-siu pork doughnuts

Wagyu beef & foie gras burger

‘Weeping tiger’ fillet steak

(G, D, N)

Soft shell crab tempura

(N)

Inari tofu tempura pocket

(G, D)

Slow roast lamb & edamame hummus

(G)

Stir-fried bok choy

(G, D)

Lychee, lemongrass & white chocolate

Petit fours

12 Dish (veg)

Pickled lotus root

(G, D)

Burrata & crispy tofu salad

Freekah & potato kibbeh fritters

(G, D)

Cauliflower cheese

Rice & coconut waffle

Miso aubergine

Artichoke & palm hearts

(N, D)

Inari tofu tempura pocket

(G, D)

Nepalese vegetable curry

(G, D, N)

Stir-fried bok choy

(G, D)

Mango & coconut crumble

(G, D)

Petit fours

G Gluten free
D Dairy free
N Contains nuts
V Vegetarian