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Eat

—  PLATES  —

Sample menu. Dishes are subject to change based on seasonal availability and inspiration.

+ mediterranean fish soup, mussels, squid, seasonal fish, prawns, bisque
+ scallop crudo, sauce vierge, courgette & basil puree, breadcrumb
+ salmon tartare, salsa verde, potato chip, aioli
+ beef tartare, olive, caper, shallot, parsley, roasted garlic, crostini
+ foie gras torchon, cherry, sourdough
+ seared humboldt squid, putanesca, roasted garlic, chervil
+ grilled pork saddle, crispy kale, juniper jus, pear & celeriac
+ salmon fillet, vichyssoise, white wine & tarragon glaze, leek fondue
+ whole roasted branzino, salsa verde, cherry tomato + pickled garlic
+ confit Duck cassoulet, saucisson de paris, pork saddle, breadcrumb
+ lingcod, rouille toast, bisque, fennel
+ lobster tajarin, cognac bisque, gruyere
+ pork ragout, pappardelle, parmesan
+ steak frites, 24oz bone in ribeye, triple cooked fries, béarnaise
+ parmesan crusted veal chop, herb salad, caper beurre noisette
+ short rib, polenta, beef chutney, spiced wine jus, potato crumble

—  VEGETARIAN —

+ buratta, olive, orange & roasted garlic vinaigrette, roasted garlic clove
+ beetroot, chevre, walnut, black truffle vinaigrette
+ roasted cauliflower, sauce grenobloise, bread crumb
+ porcini mushroom risotto, sunchoke


—  SIDES —

+ triple cooked fries, vadouvan aioli
+ charred rapini, white wine, chilli
+ brussel sprouts, lardons, parmesan
+ kale salad, roasted garlic + orange vinaigrette, pickled onion


—  Dessert  —

+ salted caramel & chocolate crème brulee w/ rosemary
+ key lime tarte, vanilla meringue, lemon verbena
+ pavlova, strawberry, thyme, rhubarb
+ souffle glace, orange, grand marnier