All Day
11:30 — 10:30
| Porcini mushroom croquette 4ea |
| Tempura heirloom carrot, smoked almond, caraway 6ea |
| Burrata, pickled quince, bitter leaves 18 |
| Salumi, house pickles, grilled sourdough 18/32 |
| Jerusalem artichoke, pear, mountain pepper 18 |
| Hiramasa kingfish, persimmon, salted radish 20 |
| Grilled calamari, beluga lentils, horseradish 20 |
| Octopus, n’duja, anchovy 21 |
| Pork sausage, braised fennel, polenta crisp 18 |
| Paccheri pasta, crystal bay prawns, sorrel 25 |
| Saffrom gramigna, duck sausage, globe artichoke 34 |
| Chestnut gnocchi, pine mushroom, wild garlic 24 |
| Whole whiting, pippies, sea herbs 39 |
| Glen eyrie pork chop, mizuna, smoked witlof 42 |
| Sher wagyu 7+ rump cap, cime di rapa, finger lime 50 |
| Days walk farm mixed salad 12 |
| Ash baked potato, fontina cheese, pickled onion 14 |
| Roasted sweetheart cabbage, celeriac, egg yolk 16 |
| Juniper meringue, white chocolate, desert lime 14 |
| Chocolate semifreddo, citrus cream, olive caramel 14 |
| Goats curd cheesecake, passionfruit, toffee 14 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 80 per person |
