Starters & small plates

Garden courgettes filled with ricotta, lemon and herbs, baked under a parmesan crumb with cherry tomatoes.

Gin and beetroot cured salmon with horseradish crème fraîche, pickled shallots and dill.

Whipped feta under chilli honey and toasted sesame, with a warm flatbread straight from the oven.

Creamy burrata on ripe heritage tomatoes with basil oil, flaky salt and grilled sourdough on the side.

Slow-cooked octopus finished on the grill, with smoked paprika, crushed potatoes and a lemon and caper dressing.

Hand-cut beef with shallot, capers, cornichons and a cured egg yolk, with potato crisps fried to order.