Now serving
Choose à la carte or let the kitchen compose the evening. Vegetarian and allergy-aware menus are available with notice.
Apple, sorrel, fig-leaf oil
GF
Smoked salt, new-season olive oil
V · GF
White asparagus, lemon thyme, shellfish sauce
Fermented garlic, coastal leaves
V
Caramelised endive, stone-kernel jus
Chickpea miso, grape, bay
Verbena, coastal honey
Seven courses, bread, petits fours