Modern European • Open Fire Cooking
Hand-pulled burrata, shaved black truffle, charred sourdough, aged balsamic.
Buttermilk-fried calamari, smoked paprika aioli, lemon.
Double A5 wagyu patty, aged cheddar, caramelised onion, brioche bun.
Carnaroli rice, wild mushrooms, parmesan, white wine, thyme oil.
Atlantic salmon, white miso, sesame greens, jasmine rice.
Hand-cut fries, truffle oil, parmesan, fresh parsley.
Grilled broccolini, chili crisp, lemon, almonds.
70% Valrhona molten centre, salted caramel, vanilla gelato.
Japanese yuzu cheesecake, matcha crumble, citrus gel.
Bourbon, demerara, applewood smoke, orange peel.
Elderflower, cucumber, soda, fresh mint.
Single origin cold brew, tonic, orange peel.
