food
- olives; edremit, gemlik and castelvetrano
- crispy semolina polenta cubes, truffle mayo
- 6
- 8
- spring pea soup, minty pea and ricotta cracker
- salad of spring vegetables and baby lettuces, goat yogurt, verjus vinaigrette
- wild mushroom and sweetbread cannelloni, cauliflower, porcini crisp, candied garlic jus
- 63°C duck egg, asparagus, lardo, parmesan, brioche crumb, truffle dressing
- albacore tuna carpaccio, romano beans, lemon oil, espelette, white anchovy mayo
- 12
- 12
- 14
- 13
- 13
- farro, kaniwa, cashew cheese, rice cracker, ramp puree, kale shoot, turnips, wax beans
- ling cod, quinoa, artichoke, barigoule, cherry tomato, zucchini, basil goat cheese parcel
- chicken; poached breast and crispy leg, tortellini, peas and carrots three ways each, chicken gravy
- pork loin, cotechino, beans, radish, fiddlheads, peas, green beans, green apple mustard herb sauce
- shortrib steak, potato roesti, spring onions, king oyster mushroom, crispy guanciale, red wine jus
- lamb three ways, potato gnocchi, peas, turnips, lamb jus, salsa verde
- 23
- 27
- 27
- 27
- 27
- 32
- avonlea clothbound cheddar, apple, hazelnut oil, sea salt crackers
- chocolate cake, rice crispy crunch, dulce de leche cream, aerated chocolate, chocolate soil
- vanilla rhubarb, orange sabayon, almond praline, creme fraiche ice cream
- 8
- 9
- 9
local, organic produce and ethically raised proteins are used whenever possible
please keep in mind that the menu changes frequently, this is a sample