
Dinner
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