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STARTER

wild mushroom crostini

sesame tuna crudo

fig, honey, whipped goat’s cheese

MAIN

butternut agnolotti, sage

onglet, bone marrow chimichurri

seabass, mojo rojo

SALAD

spring salad

heirloom tomatoes, pickled fennel

roasted heritage beets

SIDE

crispy potatoes, wild garlic

charred summer courgettes

british asapargus, njduja butter

DESSERT

blood orange cheescake