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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
- 35 - 

 

Pork cheeks,
cabbage, parsnip, pear
- 35 - 

Market fish,
potato, chard, yeast
- 35 - 

 

—  PASTA  —

 

Ricotta gnocchi,
cauliflower, cheddar, lemon
- 18 / 29 - 

Cuttlefish,
fennel, salami, parsley
- 18 / 29 - 

 

—  Sides  —

 

Fries + fry sauce
- 8 - 

Carrot, tarragon, hazelnut
- 8 - 

 


—  Dessert  —

 

Tonka Bean,
custard, apple, prune
- 14-

Stout, chocolate,
mandarin, macadamia
- 14 - 

Pumpkin,
chestnut, malt, ginger
- 14 -