Starters & Soups

Selection of olives 8
Ciabatta with two chefs smoked butter 6.50
Country terrine of pork, rabbit & duck, ciabatta toast, plum chutney 18.50
Steak tartare handcut raw beef fillet, classic accompaniments, truffle salt potato crisps  20
Soup of shredded duck, hoisin broth, shiitake mushroom pot stickers & fried shallots 17
French onion soup & croque monsieur 16

Entrees

Ricotta & spinach gnudi, sauteed mushrooms, truffle creme fraiche, salted ricotta 19/26
Pappardelle pasta with braised duck, fennel & pistachio ragout, pecorino 21/29
Battered green lip mussels, malt vinegar mayonnaise & nam jim 18
Cured salmon, granny smith apple, coconut yoghurt, coriander, cress 22

Mains

Chargrilled beef fillet, cafe de paris butter, duck fat roast potatoes, brocollini 39
Crumbed pork fillet escallope, almond polenta, peperonata, crisp proscuitto 37
Roasted lamb rump, pea & mint croquette, spring carrots, gentlemans relish 37
Panfried local fish, char grilled banana prawn, skordalia, spring vegetables, peppers, tomato & basil 39

Beef bourguignon pithivier pie, creme fraiche pastry, green beans, truffled mash

28
Vegetarian tasting plate 36

Sides 

Hand-cut fries, truffle aioli 8
Truffled mash 8

Brocolli, green beans & asparagus,roast yams, labne & currants

10

Roast cauliflower, caramelized garlic puree, toasted seeds  8
Salad greens, herbs & cress, palm sugar viniagrette

10

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