• Food
    Tanqueray, calamansi, maraschino & champagne - 160
    Chef's choice - 850, wine pairing - 1,600
    Sourdough & brown butter - 50
    Pumpkin fritti, straciatella & sage - 110
    Chilled melon & cucumber soup - 50
    Beef cheek croquettes - 120
    Duck liver parfait & pickles - 110
    Pizzetta, ‘nduja, pork & mozzarella - 120
    Tuna tartare, ajo blanco & grapes - 140
    Ricotta, artichokes, zucchini & mint - 120
    Beetroot, pumpkin, radicchio & gorgonzola - 110
    Tiger prawns, orange, squid ink, capers & dill - 180
    Octopus, peppers & fregola - 130
    Ox heart, rocket, parmesan & balsamic - 130
    Culatello tomato toast - 190
    Pici, mushrooms & mascarpone - 140/270
    Cappelletti in brodo - 160/300
    Ravioli, scallop, prawn & lemon butter - 190/310
    Risotto, leeks, asparagus, scamorza & hazelnut - 140/270
    Herb crusted barramundi & shellfish bisque - 280
    Whole snapper, agrodolce, spinach & pinenuts - 290
    Lamb ribs, fennel, potatoes & anchovy - 320
    Duck breast, sweetcorn, rainbow chard & artichoke - 360
    Angus bavette, greens & gratin - 500/850
    Wagyu rib-eye - 1.900 (for 2)
    Eggplant, salmorejo & migas - 100
    Fried potatoes & aioli - 60
    Leaf salad - 50