Please note that we change dishes often on a daily basis

  

SMALL PLATES

Homemade focaccia, za’atar, olive oil  3

Mussels chermoula, coriander, bread  7.5 / 13.5

Asian pork terrine, pickled fennel & radish, gooseberry chutney, toast   6

        Deconstructed tart of blue cheese mousse, artichoke, pickled golden beetroot, and goats cheese beignets   7

Marinated salmon, heritage carrot escabeche, pequillo pepper & horseradish puree   7.5

Pigeon breast, crispy pancetta, red sauerkraut, jus   6.5

Trio of mackerel, avocado puree, beetroot jelly   7.5 

Truffled wild mushrooms, tenderstem broccoli, wet polenta, parmesan shavings, truffle oil   6 / 11.5

LARGE PLATES

Miso aubergine, aubergine puree, spring onion & black sesame salad, crispy noodles, pickled jalapeno   11

Slow roast dashi pork belly, braised pak choi, celeriac puree, spiced cockle cake, carrot ketchup, pork jus   12.5

Sea bream, marinated squid, seaweed dumplings, pickled baby gem, confit lemon, mussel consommé  13.5

Seared duck breast, charred spring onion, fennel puree, shallot, garlic & almond granola, beetroot powder   13.5

 

SIDES

Cumin roasted beetroot, pomegranate molasses, hemp seeds   3.5

Roast fondant potatoes   3.5

White truffle & parmesan mac 'n' cheese   5

 

DESSERTS

    Mascarpone parfait, strawberries, sumac syrup, rose water crème fraiche   6

Lemon posset, shortbread, almond crumb   5