Untitled menu

Creamy burrata, heirloom tomatoes, basil oil, aged balsamic, sea salt.

Hand-cut beef, capers, Dijon, shallot, cured egg yolk, toasted sourdough.

Lightly fried calamari, lemon, parsley, roasted garlic aioli.

Yellowfin tuna, citrus, chilli, avocado, sesame, ponzu.

Crisp risotto balls, wild mushrooms, parmesan, truffle aioli.

Charred octopus, fingerling potatoes, smoked paprika, parsley, lemon.

Slow-cooked onions, rich beef broth, sourdough crouton, melted Gruyère.

Golden and red beets, whipped goat cheese, pistachio, orange, baby leaves.

8 oz beef tenderloin, pommes purée, roasted shallots, red wine jus.

12 oz ribeye, hand-cut fries, watercress, peppercorn sauce.

Pink duck breast, carrot purée, braised cabbage, cherry jus.

Atlantic salmon, crushed potatoes, asparagus, dill beurre blanc.

Caramelized black cod, jasmine rice, bok choy, ginger-miso glaze.

Fresh lobster, linguine, cherry tomatoes, chilli, garlic, white wine.

Arborio rice, wild mushrooms, parmesan, fresh herbs, black truffle.

Crisp breaded chicken, rocket, tomato, parmesan, lemon vinaigrette.

Slow-braised beef short rib, creamy polenta, glazed carrots, red wine sauce.

Herb-grilled lamb chops, aubergine purée, roasted peppers, rosemary jus.

Espresso-soaked ladyfingers, mascarpone cream, cocoa.

Caramelized cheesecake, vanilla crème fraîche, seasonal berries.

Warm chocolate cake with a molten centre, vanilla bean ice cream.

Madagascan vanilla custard, caramelized sugar crust.

Warm date sponge, butterscotch sauce, vanilla ice cream.

Sharp lemon curd, crisp pastry, Italian meringue, raspberry.