• Food
    Tanqueray, calamansi, maraschino & champagne - 160
    Chef's choice - 850, wine pairing - 1,600
    Sourdough & brown butter - 50
    Zucchini flowers, ricotta & honey - 60 (each)
    Chilled melon & cucumber soup - 50
    Beef cheek croquettes - 120
    Clams, fregola & saffron aioli - 120
    Pizzetta, ‘nduja, pork & mozzarella - 120
    Tuna crudo, ajo blanco & grapes - 140
    Burrata, tomatoes & pistachio - 130
    Beetroot, pumpkin, radicchio & gorgonzola - 110
    Tiger prawns, orange, squid ink, capers & dill - 180
    Octopus, romesco, lentils & peppers - 130
    Quail, salsa verde & eggplant - 130
    Culatello tomato toast - 190
    Pici, anchovies, tomato, olives & basil - 140/270
    Cappelletti in brodo - 160/300
    Ravioli, scallop, prawn & lemon butter - 190/310
    Risotto, leeks, asparagus, taleggio & hazelnut - 140/270
    Herb crusted barramundi & shellfish bisque - 280
    Whole snapper, agrodolce, spinach & pinenuts - 290
    Pork loin, white beans, turnips & apple- 340
    Duck breast, sweetcorn, rainbow chard & artichoke - 360
    Angus bavette, greens & gratin - 500/850
    Wagyu rib-eye - 1.900 (for 2)
    Romanesco, salmorejo & migas - 100
    Fried potatoes & aioli - 60
    Leaf salad - 50