Chef's Signature Series
Slow-braised octopus, smoked paprika oil, charred lemon, sea salt.
Hand-torn burrata, roasted fig, aged balsamic, toasted walnut.
Market fish, brown butter, capers, charred lemon, herb oil.
Bourbon, demerara, aromatic bitters, applewood smoke.
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Our 3-day levain, whipped cultured butter, olive oil, sea salt flake.
Eight-hour lamb, rosemary jus, charred carrot, sage butter.
Arborio rice, foraged mushrooms, aged parmesan, black truffle oil.
Single origin, roasted in-house, notes of stone fruit and cocoa.
Gin, garden sage, elderflower, soda, citrus oil.
Citrus-soaked crumb, saffron cream, candied orange.
70% single-origin ganache, espresso crust, sea salt.
Wildflower honey, vanilla bean, toasted almond, orange zest.
Slow-braised octopus, smoked paprika oil, charred lemon, sea salt.
Hand-torn burrata, roasted fig, aged balsamic, toasted walnut.
Market fish, brown butter, capers, charred lemon, herb oil.
Bourbon, demerara, aromatic bitters, applewood smoke.
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Chef's special recipe
Our 3-day levain, whipped cultured butter, olive oil, sea salt flake.
Eight-hour lamb, rosemary jus, charred carrot, sage butter.
Arborio rice, foraged mushrooms, aged parmesan, black truffle oil.
Single origin, roasted in-house, notes of stone fruit and cocoa.
Gin, garden sage, elderflower, soda, citrus oil.
Citrus-soaked crumb, saffron cream, candied orange.
70% single-origin ganache, espresso crust, sea salt.
Wildflower honey, vanilla bean, toasted almond, orange zest.
