Fire, smoke and 45 days of patience

A 300 g rib-eye aged for 45 days on the bone, cooked over charcoal and rested, with fries and peppercorn sauce.

GFGluten-freewith fries and peppercorn sauce

The most tender cut, grilled over charcoal and topped with melting bone marrow butter, with grilled tomato and greens.

GFGluten-freewith bone marrow butter

A whole sea bass grilled over charcoal with lemon, garlic and herbs, filleted at the table if you like.

GFGluten-freeDFDairy-freefor one, filleted at the table

Two thin patties smashed on the plancha with American cheese, pickles, onion and our burger sauce in a brioche bun.

with fries

Thick-cut cod roasted until the flakes just part, with brown butter, capers, samphire and new potatoes.

GFGluten-freewith seasonal greens

Crisp-skinned duck breast with a cherry and red wine sauce, celeriac purée and charred hispi cabbage.

GFGluten-freecooked pink

Carnaroli rice stirred with wild mushrooms, aged parmesan and thyme, finished with a spoon of mascarpone.

VVegetarianGFGluten-freeadd truffle +$8

Salt-marsh lamb rump with a sharp salsa verde, smoked aubergine and crispy chickpeas.

GFGluten-freeDFDairy-freewith smoked aubergine

Seven seasonal vegetables slow-cooked with chickpeas, saffron and preserved lemon, served in the tagine over herbed couscous.

VGVeganNContains nutswith herbed couscous

Espresso-soaked savoiardi layered with mascarpone cream and finished with bitter cocoa.

VVegetarianmade every morning

A warm dark chocolate fondant with a molten middle, salted caramel ice cream and cocoa nib crumble.

VVegetarianwith salted caramel ice cream

A crisp butter tartlet filled with sharp Amalfi lemon curd under a swirl of toasted meringue.

VVegetarianwith raspberries

A scoop of vanilla gelato drowned in a hot shot of our house espresso, at the table.

VVegetarianGFGluten-freeadd amaretto +$5