STARTERS

SOURDOUGH NAAN herbes de provence | 12

DEVILED EGGS* steak tartare, salmon roe, bbq chips | 16

FLUKE CRUDO* green strawberry ponzu, avocado, wood sorrel | 20

LITTLE GEM SALAD tahini vinaigrette, za’atar spiced almonds, feta, grapes | 16

CARA CARA fennel, mint, pistachio, caper berries, blood orange vinaigrette | 17

CONFIT FARMER POTATOES taleggio fondue, chives | 15

MOREL CHAWANMUSHI fried artichokes, everything bagel furikake, salmon roe | 19

PASTA & DUMPLINGS

WILD NETTLE AGNOLOTTI ricotta, spring peas, pea shoots, green almonds | 20

MANTI DUMPLINGS vadouvan lamb sausage, harissa, goat cheese, preserved lemon | 26

RISOTTO escargot, persillade, green garlic agrodolce | 26

ENTREES

SMOKED HALF CHICKEN honey-mustard, corn nut crumble, white bbq, pickled fennel | 32

ROASTED BEET dill-goat cheese dumplings, soured cabbage, orange, spiced walnuts | 30

RAINBOW TROUT white asparagus, sea buckthorm, carrot gribiche, uni velouté | 40

PORK COPPA bacon xo sauce, white hominy grits, bok choy, fried oysters | 38

RAMB OF LAMB ‘nduja crust, green chickpeas, confit spring onions, rhubarb jus | 50

DESSERT

DANISH DONUTS foie-tella, hazelnuts | 12

CHOCOLATE POT DE CRÈME espresso, sweetened condensed milk | 10

BANANA CUSTARD pineapple sorbet, honey-rum caramel, tamarind gelée | 14

SORBET & ICE CREAM per scoop | 6