Our Menu

Soft Puglian burrata with heritage tomatoes, basil oil and aged balsamic.

Hand-dived scallops on silky cauliflower, citrus butter sauce and garden herbs.

Finely sliced fillet with truffle oil, parmesan shavings, peppery rocket and lemon.

Fire-charred seasonal vegetables with ancient grains, tahini and herb dressing.

Seared wagyu fillet with truffle mash, forest mushrooms and red wine jus.

Charcoal-grilled salmon with lemon butter sauce, market vegetables and herb oil.

Carnaroli rice with wild mushrooms, parmesan and white truffle oil.

Roasted rack in a herb crust with garlic purée and a light rosemary jus.

Crisp-seared bass with saffron risotto, grilled vegetables and citrus butter.

Slow-cooked ribs with burnt ends, pickles and hearth flatbread.

House spirits with fresh citrus and garden botanicals for a smooth finish.

Full-bodied red showing depth, structure and a long graceful finish.

Crisp white with vivid acidity and fresh citrus aromatics.

Passionfruit with lime and soda, lightly sweet and bright.

Gin with red bitter aperitif and sweet vermouth over ice, bold and bittersweet.

Espresso-soaked sponge with mascarpone cream and cocoa dust.

Dark chocolate ganache with roasted hazelnuts and deep cocoa.

Silky vanilla cream with fruit coulis, citrus and seasonal berries.

Caramelised honey parfait with cocoa crumb and olive-oil caramel.