marinated olives       8

mixed nuts        5

babette’s sourdough and smoked paprika butter        10

cantabrian anchovies        10

finocchiona         12

farinata with ubriaco pinot rose and chili honey 16

chicories with hazelnuts, jamon, asian pear and piave vecchio       16

parsnip and celery root soup with black truffle and pomelo        18

tilefish crudo with roasted prawn oil, chili and peanut milk        21

roasted beets with fermented red cabbage, bayley hazen and horseradish        16

marigold ‘caesar’ with gin washed trout roe        16

bucatini lamb ‘bolognese’ with pecorino and fried rosemary        29

maltagliata with roasted hedgehog mushrooms, taleggio and wakame        28

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

roasted turbot stuffed with lobster quenelle and prawn, uni sauce      38

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

pressé of american wagyu ‘en croute’ with green peppercorn sauce 42

clafoutis for two with saffron poached quince and ginger ice cream 24