Spring - Volledige menukaart

with pickled aubergine, pak choi and beurre blanc

with truffle butter and crème fraîche

with green tomatoes, black olives and crispy leeks

with persimmon, young walnuts, bitter leaves and fennel oil

with créme fraiche and nutmeg

with savoy cabbage, Café de Paris and swede

with pancetta, lemon relish and ricotta on bruschetta

with borlotti bean gratin, spaghetti squash, chilli and marjoram

with chestnut cream

girdles and spinach with ricotta salata

with young walnuts, buttermilk and honey dressing

with sauce gribiche

with black garlic vinaigrette and sour cream

with tomato, saffron and aïoli on bruschetta

Chase Gin, Lemon Juice, Spiced Honey, Egg White, Angostura Bitter

Tapatio Blanco Tequila, Lime Juice, Agave Syrup, Volpaia Vinegar

Housemade Limoncello, Berto Bitter, Cocchi Torino, Fresh Orange

Coffee infused Bowmore 12y Scotch, Rinse of Housemade Fennel Liquor, Chocolate Bitter

Housemade Blood orange Liqueur, Soda Water, Prosecco

with sage butter

salmon roe and carta di musica

with crème fraîche

with meringue, jersey cream and candied ginger

with carrot yoghurt

polenta and aioli

with anchovy mayonnaise, leeks and olives

with créme fraîche

with white polenta, rocket and chilli

Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam

with muscat grapes and grissini

with slow cooked chard, onion rings and summer savoury hollandaise