Dinner

Smaller Sharing Dishes

  • Roasted Heirloom carrots
    Almond sauce + shio koji + baby carrots
  • GRILLED ASPARAGUS
    Shiitake mushroom + smoked jowl bacon + sourdough croutons + pecorino
  • CHARCUTERIE
    Selection of three + pickled vegetables
  • HOUSE SMOKED SALMON
    Smoked King Salmon + green asparagus + preserved lemon + salmon eggs
  • MERGUEZ AND ONION

    lamb with beef sausage + onions + sumac + pomegranate + yoghurt

  • CORAL TROUT + PRAWNS

    Smoked rillette + Thai herbs + pickled chilli

  • STRACCIATELLA – (PULLED CHEESE)

    Sundried tomato + curry leaf + chilli + fried garlic

  • BONITO TARTARE

    Raw bonito + olive oil aubergine + almond aioli + coriander

  • FOIE GRAS PARFAIT

    Foie gras + chicken liver + jalepeno + herbs

  • PORK TERRINE

    pickled vegetables + sourdough

  • DUCK RILLETTES

    Confit spiced duck + sourdough points + mostarda

Large Sharing Mains

  • SHORT RIB PASTRAMI
    Spiced then brined, 36 hour Angus rib on bone + spicy kraut salsa + barley + pea shoots
  • BLACK COD (for 2)
    Roasted eggplant puree + hoshigaki caponata + watercress + hazelnuts
  • FIRE ROASTED SUCKLING PIG (for 4-6) allow 90 mins

    Zaragoza shoulder + turmeric brined + butternut squash + fennel + orange

  • SIDE DISHES

    Seasonal veggies + salsa verde

  • LAMB BELLY SPARE RIBS (FOR 2-4)
    Applewood smoked + seasonal veggies +salsa verde (full flavoured, juicy and fatty)
  • COTE DE BOEUF varied size (for 2-3)

    Bone in ribeye 28 days dry aged + herb potatoes + mustard pan sauce

Desserts

  • PANDAN K.A. (KOUIGN AMANN)
    Palm sugar & salted butter pastry + pandan kaya + coconut & calamansi sorbet
  • Cheese

    Please ask for the cheese selection fruit and nut bread + homemade crackers

  • BETTER THAN NUTELLA

    warm chocolate hazelnut mousse + bread pudding + milk & honey sorbet