SAMPLE MENU

Focaccia — 8

Gazander Oyster, Preserved Lemon, Shallots — 6ea

Marinated Mixed Olives — 9

Tuna Belly, Hash Brown, Clam Mayonnaise— 9ea

Housemade Mortadella Sando — 15ea

Grilled Halloumi, Lemon, Mint — 24

Chicken Liver Parfait, Plum & Rhubarb Jam, Toasted Brioche — 19

Eggplant Parmigiana, Buffalo Mozzarella, Basil — 24

Kingfish Crudo, Mustard Soy, Avocado — 32

Chestnuts, Pistachio, Pomegranate, Tabbouleh—25

Ricotta Gnocchi, 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

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