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Eat

—  Dinner  —

STARTERS
moules frites, white wine, leeks, garlic, n’duja - 22
scallop crudo, sauce vierge, courgette & basil puree, breadcrumb - 17
salmon tartare, salsa verde, potato chip, aioli - 17
beef tartare, olive, caper, shallot, parsley, roasted garlic, crostini - 18
foie gras torchon, cherry, sourdough - 23
seared humboldt squid, puttanesca, roasted garlic - 16
grilled pork saddle, crispy kale, juniper jus, pear & celeriac - 17

PASTA
mushroom tajarin, sherry creme, oyster mushrooms, truffle - 26
pork ragout, fettuccini, parmesan - 26

VEGETARIAN
burrata, olive, orange & roasted garlic vinaigrette, tomato - 20
beetroot, chevre, walnut, black truffle vinaigrette - 19
roasted cauliflower, sauce grenobloise, bread crumb - 14
porcini mushroom risotto, sunchoke - 25

MAINS
salmon fillet, vichyssoise, tarragon glaze, leek fondue - 34
whole roasted branzino, salsa verde, paprika, roasted garlic - 39
confit duck cassoulet, saucisson de paris, pork saddle, breadcrumb - 33
lingcod, rouille toast, bisque, fennel - 39
steak frites, 24oz bone in ribeye, triple cooked fries, béarnaise - 85
parmesan crusted veal chop, herb salad, caper beurre noisette - 40
short rib, polenta, beef chutney, spiced wine jus, potato crumble - 40

FOR THE TABLE
triple cooked fries, vadouvan aioli - 9
charred rapini, white wine, chilli - 12
brussel sprouts, lardons, parmesan - 14
kale salad, roasted garlic + orange vinaigrette, pickled onion - 12

DESSERT - 15
salted caramel & chocolate crème brulee w/ rosemary
key lime tarte, vanilla meringue, lemon verbena
pavlova, strawberry, thyme, rhubarb
souffle glace, orange, grand marnier