The Menu

Creamy burrata, sun tomatoes, basil oil, sourdough crisp

Cauliflower cream, brown butter, toasted hazelnut

Rare fillet, yaji crust, pickled onion, lime

Girolles, thyme cream, truffle oil, chive

Half dozen, shallot, cracked pepper, lemon

Arborio rice, aged parmesan, black truffle

Fennel, saffron broth, confit potato, dill oil

Blood orange, endive, five-spice jus

Hand-cut pasta, chilli, tomato, lobster butter

Twelve hours in red wine, bone marrow mash

Premium beef, roasted vegetables, house jus

Charred over wood, smoked aubergine, mint

Half bird, scotch bonnet glaze, burnt lemon

Garlic butter, chilli, parsley, grilled lime

Dark chocolate, vanilla cream, seasonal berries

Madagascan vanilla, burnt sugar, shortbread

Mascarpone, espresso, savoiardi, cocoa

Set cream, passionfruit gel, toasted coconut

House gin, bitter aperitivo, hibiscus vermouth

Bourbon, cane sugar, orange oil, cherrywood smoke

Zobo reduction, soda, lime, rosemary

Sparkling, crisp apple and brioche

Piedmont, 2016 — rose, tar, long finish

750ml, served chilled