Raw & Cured

Salumi & Charcuterie – 17, 23, 31

Chef’s selection with pickles & mustard

Beef Tartare – 16

capers, potato chips & blue cheese fondue

Rockfish Ceviche – 15

avocado, chili paste & apple mead


Marinated Olives 6
Pickled & Fermented Vegetables 7
House Sourdough7
Shishito Peppers, Plums & Spiced Yogurt9
Porcini Duxelle Empanada & Sauce Soubise11
Beef Tongue, Crudités & Tonnato Sauce12
Pacific Octopus, Pikliz & Espelette Aioli13


Chicoriesboquerones, parmesan, Roulette peppers & sauce Caesar14
Rainbow Carrotsvadouvan curry, labneh, sultanas & sunflower seed dukkah15
Burrataautumn squash, Orin apples, chanterelles & pistachio butter 17
Sunchokesclementines, green tomatoes, peperonata & harissa barbecue 15


Risottolamb bacon, fiore sardo, black pepper, chives & egg yolk 21
Casareccepork ragu, Helios chili, cranberry beans, garlic confit & mint19
Spaghettismoked mussels, Swiss chard, puttanesca & anchovy breadcrumbs22

Sea, Land & Air

TripeSan Marzano tomato, Matsutake, olives, chickpeas & hen egg19
Black CodSaffron Milk Caps, eggplant caponata, tat soi & pine nuts 28
Duck golden chanterelles, einkorn, beet relish & vanilla-fig sauce 28
PorkBlack Futsu squash, barley, kale, apple sauerkraut & pork jus 27

Kids Dinner – 12

Pasta with Butter and Cheese, Duck Confit & Cucumber


Lemongrass Lovage Panna Cotta – 10

crème fraîche, Dapple Dandy pluot coulis, seasonal stone fruit & salted hazelnut tuile

Madagascar Vanilla Bavarian Mousse – 11

yuzu crème, orange blossom chiffon, juniper, cherry coulis & vermouth

Peaches & Cream Tart – 12

buttermilk ice, Pistou basil coulis, peach cream, shortbread & nectarine gelée

Chocolate Buckwheat Stout Cake – 12

caramel corn, rye-infused vodka caramel ganache, meringue & blueberry ice cream

Sorbet – 5

Our menu changes daily to ensure the freshest ingredients. We update our menu online every Friday. If you have any specific questions, please don’t hesitate to call us!

**Please inform us of any allergies when making your reservation **

We add a 20% service charge to your bill:
60% is distributed as gratuity to employees directly serving guests. 15% is distributed to employees not directly serving guests. The remainder is retained by the house to provide higher wages and benefits.

Thank you for dining with us.