• Food
    Elderflower, apple & prosecco - 130
    Chef's choice - 850, including wine pairing - 1,600
    Sourdough & leek butter - 50
    Gazpacho - 50
    Pickled sardines & toast - 100
    Fried squid & aioli - 110
    Beef shin croquettes - 120
    Pizzetta, mozzarella, pork & fennel sausage - 110
    Yellowfin tuna tartare - 120
    Duck liver parfait & pickles - 120
    Angus intercostal skewers - 150 (each)
    Tiger prawns, pil pil & potatoes - 160
    Octopus, tomato, olives & celery - 130
    Iberian paleta & tomato toast - 300
    Tagliatelle, lobster, prawns, salt cod & chilli - 180/320
    Risotto, asiatico, leeks & mushrooms - 140/240
    Pappardelle, rabbit ragu & 'nduja - 150/270
    Herb crusted barramundi & shellfish bisque - 270
    Whole snapper, clams & peperonata - 320
    Pork belly, pumpkin, hispi cabbage & salsa verde - 340
    Lamb, potato gratin, zucchini & anchovy - 380
    Duck confit, mash & beetroot remoulade - 320
    Beef cheek, polenta & cauliflower - 350-
    Wagyu rib-eye & horseradish - 1.500 (for 2)
    Fried potatoes & aioli - 50
    Baby gem, fennel & radish - 80
    Roast vegetables, romesco & kenari - 90