mixed nuts      5

marinated olives        8

babette’s sourdough with smoked paprika butter       10

finocchiona       12

farinata with ceci verde, sugar snap peas and ubriaco rose 16

gratinata of leeks cooked in prosciutto broth and alpine cheeses        18

fried baby artichokes with castelfranco, meyer lemon and ‘xo’ sauce         21

stuffed and roasted mushrooms with boudin blanc and sauce verte         18

roasted beets with endive, apple and horseradish         16

marigold ‘caesar’, gin-washed trout roe         16

gnocchi with benton’s bacon, english peas and chili        28

bucatini with beef and pork ragu, capers and pecorino         29

celeriac ‘parmigiana’ with pistachio, mint and preserved lemon         32

poulet rouge ‘under a brick’ with morels, english peas and savagnin 38

txistorra sausage haché with shoestring french fries and piquillos 36

monkfish, prawns, calamari and clams with saffron broth, toast and aioli 38