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Eat

—  To Start  —

 

Warm marinated
Gooramadda olives
- 8 - 

Rabbit terrine, mustard,
carrot, rye
- 18 - 

Freshly shucked oysters
with mignonette, lemon
- 18 / 32 -

Crispy tripe, curry, 
boudin noir
- 18 -

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

Jerusalem artichoke, bay cream,
jamon, parmesan
- 18 - 

 

—  MAINS  —

Pork shoulder,
cabbage, fennel, apple
- 35 - 

 

Chicken breast, leek, spring onion, yoghurt, almond
- 35 - 

Market fish
asparagus, pea, cauliflower
- 35 - 

 

—  PASTA  —

 

Ricotta gnocchi,
broccoli, walnut, blue cheese
- 17 / 28 - 

Sweetcorn, pine nut,
persian fetta
- 17 / 28 - 

 

—  Sides  —

 

Fries
sesame aioli
- 8 - 

Spring greens,
buttermilk, pecorino
- 8 - 

 


—  Dessert  —

 

Gingerbread, mandarin,
caramel, cocoa
- 14-

Mascarpone,
scion honeycomb, pear, hazelnut
- 14 - 

Chocolate délice, beetroot, rosewater, crème fraîche
- 14 -