At Birds Of A Feather, Sichuan cuisine receives a fusion makeover. Anticipate inventive small plates as well as main courses, which are great for sharing or digging into solo. Menu favourites here include the Yu Xiang Eggplant, a vegan appetiser which reinterprets the Sichuan spicy eggplant dish with bocconcini and a garlic sauce. We’re also fans of the Oriental Bolognaise where capellini pasta meets pork ragout and sakura ebi.