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JAE, due to open in London later this year, is the first restaurant from chef Jay Morjaria showcasing an eclectic style of cooking inspired by Jay’s culinary training in Europe and Asia. Using the best seasonal British produce and influences from East Asia and Korea, a key ethos of the restaurant will be the use of fermentation especially their in house kimchi, which will also be a star of the show at Wilderness.


Tamago egg, kimchi, gochujang kewpie mayo, caramelised onion, bun (v)

Lunch & Dinner
Slow cooked Bulgogi lamb, mochi naan bread, turmeric pickled mooli, sesame mayo (df)

Grilled broccolli, jjajang (fermented black bean) butter, herbs, lime, toasted almonds (v)

BBQ Chicken and mak kimchi fried rice, coriander & spring onion salsa, cured egg (gf, df)

Crispy tofu, sweet and sour gochujang sauce, furikake, shiso vg)

Prawn fritters, roasted apricot ketchup, sweet pickled cucumber (df)

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