SAMPLE MENU

GazANDER OYSTER, Preserved lemon, shallots — 6 EACH

focaccia — 8

Marinated mixed OLIVES — 9

tuna belly, hash brown, clam mayonnaise — 9 EACH

housemade mortadella sando — 15 Each

Kingfish crudo, mustard soy, avocado — 32

chicken liver parfait, PLUM & RHUBARB JAM, toasted brioche — 19

grilled halloumi, Lemon, Mint — 24

Eggplant parmigiana, buffalo mozzarella, basil — 24

chestnuts, Pistachio, pomegranate, tabbouleh — 25

gnocchi Gnudi, basil, spinach, pinenut, pecorino — 30

squid ink spaghetti, Vongole, bottarga — 38

WAGYU & PORK BELLY ragu, RIGATONI, CONFIT CHILLI, parmesan — 35

Chicken, confit garlic labneh, onion, parsley — 45

Margra lamb shoulder, smoked eggplant, salsa — 58

wagyu rump cap, bone marrow, bearnaise — 49

Mixed leaf salad — 15

Thrice cooked chips, gochujang aioli — 16

hazelnut parfait, soft chocolate & caramel — 16

Vanilla slice, house made puff pastry chantilly cream — 16

cheese — 17/33/48

served with crostini, green bean chutney, rhubarb & apple paste