mixed nuts      5

marinated olives       8

babette’s sourdough with beurre sarrazin       10

cantabrian anchovies       12

finocchiona        12

farinata with ceci verde and marinated chevre 16

roasted asparagus with sauce gribiche, celery and bottarga       18

roasted morels, nettles and whipped ricotta on grilled sourdough       22

warm spinach salad with bayley hazen, dates, walnuts and bacon      18

pan roasted scallops with parsnip, orange and green peppercorn       22

marigold ‘caesar’, gin-washed trout roe       16

rigatoni with lamb ragu, artichoke, bechamel and pecorino       29

bucatini with pink shrimp, chili, tomato, xo sauce and capers        29

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

poulet rouge ‘under a brick’ with chanterelles and savagnin sauce 38

pork porterhouse with piquillo, lentil ragout and crispy jamón 42