scallops - 23

pan seared scallop, green pea falafel, za’atar yoghurt, charred cuccumber, 

couscous, pickled red onion

kusshi oysters  - half/ 19 full/ 37

poached with xo or fresh with black pepper mignonette

trout - 21

charred scallion vin, pickled potatoes, and ramps with green pea shoots

salmon gravlax - 24

sous vide salmon, tamari glaze, roasted shiitake, tteok-bokki, sesame,

serrano dashi, crispy rice

halibut - 42

pan roasted, seaweed fermented potatoes, samphier, potato espuma, ‘ndjua crumb, nasturtium

lobster ricotta gnudi - 32

buttermilk, roasted tomato and lobsternage, king oyster mushroom, crispy garlic, milk foam


smoked ham hock raviolo - 26

dill pickle, marmite sourdough crumb, pickled beet puree, english pea, tarragon

fried chicken - 32

confit leg, smoked pomme puree, crispy onions, fermented cabbage, pickled celery,

pearl onion, dill

pulled beef cheek - 35

confit beef cheek, roasted corn, wild mushroom, corn tamale, Oaxacan mole, wildflowers

pan roasted pork chop - 36

cherry crusted carrots, charred onions, hassleback potatoes, crispy garlic, chive cream, salsa verde

striploin - 44

horseradish tater tot, cauliflower puree, pickled ramps, charred asparagus, shallot petal brown butter crumb

(cooked to preference)


sourdough - 7

brown butter, maldon salt

artisanal greens  - 14

pickled chive flowers, burnt orange vinaigrette, sliced radish, fresh chive,

dill, puffed quinoa

roasted courgettes - 16

paddypan squash, zucchini, crookneck squash, chimichurri, pickled red onion,

manchego cheese, and cured egg yolk

charred cauliflower - 16

eggplant puree, pickled cuccumber, dukkha, chicken skin chips (can be omitted for vegetarians)