Dinner Menu

Inspired by traditional European dining, we suggest sharing our menu over three or four courses.

We recommend one plate per course between two people, with sides for the main course if desired.

SNACKS 

Baguette & cultured butter 6

Tartlets of goats curd, spring greens & mint 18

Gnocco fritti with sage & anchovy 18

Grilled scallops & 'nduja butter 28

STARTERS

Asparagus with sauce gribiche & fine herbs 26

Crudo of bluefin tuna with pickled blood orange vinaigrette 28

Grilled octopus with picada verde & grilled lemon 26

Twice cooked gruyère soufflé with watercress & radish 26

MID COURSES

Nettle risotto with marscapone & lemon (whole table only) 19 pp

Market fish, saffron velouté & mussels MP

MAIN COURSES

Beef short rib, pancetta & broad beans 64

Roast chicken, crushed peas & spring onions 55 | 90

Roast duck breast, confit leg, rainbow chard & quince 68

SIDES

Fioretto with aleppo pepper & lemon 16

Potato & comté gratin 18

Leaf salad 16

5 Course Signature Menu 100pp