Small Plates
Truffle Burrata
Creamy burrata with black truffle shavings, heirloom tomatoes, and aged balsamic reduction
Crispy Calamari
Lightly dusted squid rings with saffron aioli and charred lemon
Beef Tartare
Hand-cut prime beef, quail egg yolk, capers, cornichons, and toasted sourdough
Roasted Beetroot Salad
Golden and ruby beetroot, whipped goat cheese, candied walnuts, and honey vinaigrette
Mains
Pan-Seared Sea Bass
Wild sea bass on crushed new potatoes with samphire, dill butter, and vermouth cream
Slow-Braised Short Rib
12-hour braised beef short rib, truffle mash, roasted heritage carrots, red wine jus
Wild Mushroom Risotto
Arborio rice stirred with porcini, chanterelle, and shiitake, finished with parmesan foam
Duck Breast à l'Orange
Pink duck breast, blood orange glaze, fondant potato, and wilted spinach
From the Grill
Dry-Aged Ribeye 300g
35-day dry-aged ribeye with bone marrow butter, triple-cooked chips, and peppercorn sauce
Wagyu Burger
Wagyu patty, aged cheddar, truffle mayo, crispy shallots, brioche bun
Grilled Lamb Cutlets
Herb-crusted lamb cutlets with chimichurri, roasted aubergine purée, and pomegranate
Desserts
Dark Chocolate Fondant
Valrhona 70% chocolate with a molten centre, vanilla bean ice cream, and gold leaf
Crème Brûlée
Classic Madagascan vanilla custard with a caramelised sugar crust
Pistachio Panna Cotta
Sicilian pistachio cream with raspberry coulis and crushed amaretti
Cocktails
Smoked Old Fashioned
Bourbon, demerara, Angostura bitters, served under a cherry-wood smoke cloche
Elderflower Spritz
Prosecco, St-Germain elderflower liqueur, soda, fresh mint, and edible flowers
Espresso Martini
Grey Goose vodka, Kahlúa, freshly pulled espresso, vanilla syrup, coffee bean garnish
Golden Oak Negroni
House-infused oak-barrel gin, Campari, sweet vermouth, finished with orange zest oil