Gluten-freeVegetarian

Ember-roasted heritage carrots

Brown butter, cultured cream, lovage.

Chef signature

Cured sea bass

Citrus, fennel pollen, smoked oil.

Vegetarian

Burrata with grilled peach

Basil oil, aged balsamic, toasted hazelnuts.

Chef signature

Dry-aged beef with pepper jus

Charred onion, potato fondant, garden herbs.

Hand-cut beef tartare

Smoked egg yolk, pickled shallot, sourdough crisps.

Vegetarian

Wild mushroom risotto

Aged rice, forest mushrooms, winter truffle.

Roasted bone marrow

Parsley salad, capers, grilled country bread.

Gluten-free

Coal-grilled market fish

Fennel, caper leaf, preserved lemon.

Gluten-freeVegetarian

Heritage tomato salad

Stracciatella, oregano, cold-pressed olive oil.

Vegetarian

Burnt honey tart

Crème fraîche, sea salt, blood orange.

Vegetarian

Warm goat’s cheese salad

Honey, walnuts, baby leaves, fig vinaigrette.

Dark chocolate and olive oil with vanilla and toasted grains

Gluten-freeVegan

Dark chocolate & olive oil

Single-origin chocolate, vanilla, toasted grains.

Food Menu

A seasonal menu designed for the whole table.

Ember-roasted heritage carrots

Cured sea bass

Burrata with grilled peach

Dry-aged beef with pepper jus

Hand-cut beef tartare

Wild mushroom risotto

Roasted bone marrow

Coal-grilled market fish

Heritage tomato salad

Burnt honey tart

Warm goat’s cheese salad

Dark chocolate & olive oil

Your privacy choices

Food Menu

A seasonal menu designed for the whole table.