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OYSTER, HERB VINEGAR - 6/32
SWEET AND SOUR PICKLES, OLIVES - 8
PICKLED BABY KING MUSHROOM, SUNFLOWER AIOLI, FOCACCIA CRISP - 8
BEEF TARTARE, CIABATTA CRISP, EGG YOLK CURD - 10
HARISSA PRAWN SLIDER, PICKLED CELERY - 12
ALL OF THE ABOVE 39PP
BRAISED PORK EMPANADA, CITRUS PICKLED MAYO - 12
GRILLED CABBAGE SKEWER, TOUM, JALAPEÑO HOT SAUCE - 12
WOODFIRED SOURDOUGH, GARLIC OIL - 12
WHIPPED CANNELLINI, TOMATO PUTTANESCA, PAPRIKA OIL, BUCKWHEAT - 16
STRACCIATELLA, ROAST BEETROOT, HAZELNUT, SORREL - 27
CHARCUTERIE SELECTION, WHISKEY MUSTARD - 30
ROASTED ZUCCHINI, SMOKED TOMATO, GARLIC BARLEY, PINENUTS - 36
DRY AGED SCOTCH FILLET, SMOKED LARDONS BORDELAISE - 64
CHARCOAL CHICKEN, THYME JUS, GARLIC GREEN BEANS - 46
ROASTED DUCK FAT POTATOES, KEFIR CREAM - 14
FARM LEAVES, CHAMPAGNE VINAIGRETTE - 14
CHEESE SELECTION, PRESERVE, LAVOSH - 16/30
CHOCOLATE MOUSSE, BUTTERSCOTCH, SMOKED ALMOND - 16
CHEF’S MENU 75PP