THE CHOPPED SALAD, jalapeño feta, harissa chickpeas, sumac 15

BRUSSEL SPROUTS, scotch bonnet vinegar, cauliflower cheese 14

 POMME SOUFFLES,   smoked celeriac remoulade, cured egg yolk  14

SOUP DUMPLINGS,  french onion, gruyere broth, shallots, parsley 15

TRUFFLE GNUDI, mushrooms, portobello soil, walnut pesto, padano 20

 

FISH BOARD, 36

       TORCHED SALMON,  rosemary bonito mayo, pickled ginger, fish chicharron 15

      CEVICHE,  sea bream, peanut, sesame snaps, yuzu, thai basil, chili oil 15

      SHRIMP TOAST,  hoisin, cucumber, jalapeño, coconut yogurt, baguette 15

OCTOPUS,  stone ground grits, pork belly, heirloom carrots, tomato vinegar 28

HALIBUT CHEEKS,  red curry, cabbage, fennel, culantro, fried rice noodles 29

 

PORK RIBS,  charred scallion, smoked cashew pudding, lemongrass, ginger 17

LAMB SHANK,  aerated sweet potato, mint crème fraiche, okra, chili lavash 24

CORNISH HEN,  cuban mojo, charred onion buttermilk, clementine, crackling 22

BURGER,  beef cheek, provolone, gochujang mayo, pickles, scrapchi, taro chips 18

WAGYU BEEF,  Australian top sirloin, hand cut noodles, mushroom xo, bok​ 39

 

THE EXPERIENCE, 69 per person

      ADD DRINK PAIRINGS, 50 per person

 

SWEET ENDINGS

STICKY BUN, walnut praline, cream cheese anglaise, candied bacon 12

CHOCOLATE,  molten cake, miso banana ice cream, peanut cracker  12

SWEET DISH, weekly inspired

 

PASS ON THE LOVE to the chef team with a round of drinks 20