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Eat

—  To Start  —

 

Warm marinated
Gooramadda olives
- 8 - 

Leek, chicken skin,
brioche (snails)
- 17 / 20 -

Freshly shucked oysters
with mignonette, lemon
- 19 / 34 -

Crispy tripe, curry, 
boudin noir
- 18 -

Smoked beef tartare, horseradish cream, 
pickled shallots. 
- 18 - 

Broccoli, egg yolk,
cashew, pecorino
- 18 - 

 

—  MAINS  —

Beef,
mushroom, celeriac, shallot
- 36 - 

 

Lamb shoulder,
pea, malt, mint
- 36 - 

Market fish,
haricot bean, cauliflower, asparagus
- 36 - 

 

—  PASTA  —

 

Goat ragout,
fettuccini, garlic, parmesan
- 19 / 30 - 

Walnut, parsley, feta, sage
- 18 / 29 - 

 

—  Sides  —

 

Salt & vinegar fries
- 8 - 

Carrot, tarragon, hazelnut
- 8 - 

 


—  Dessert  —

 

Blueberry, rice, lemon, white chocolate
- 14-

Stout, chocolate,
mandarin, macadamia
- 14 - 

Liquorice, rhubarb, vanilla, ginger
- 14 -