Our Menu

Creamy burrata, basil oil, aged balsamic, grilled sourdough.

Chef's selection of dips, pickles, cured meats and flatbread.Share

Yogurt-marinated thigh, garlic toum, sumac onions.

Hand-dived scallop, citrus, chilli, cucumber.GF

Fresh pasta, heirloom tomato, basil oil, pecorino.V

48-hour dough, San Marzano tomato, fior di latte.V

Ancient grains, roasted roots, soft egg, tahini-lemon.GF

Crispy skin, fennel purée, brown butter capers.

Dry-aged sirloin, triple-cooked fries, café de Paris butter.Signature

12-hour oak smoke, charred tomato, pickled onion.

Lamb, chicken, chorizo, grilled vegetables, two sauces.Share

Warm doughnuts, salted caramel, vanilla cream.

70% chocolate, olive oil, sea salt, crème fraîche.

Blood orange, prosecco, rosemary, soda.

Rotating selection from small European growers, by the glass.