Changes daily
The Menu
A single seasonal menu. Vegetarian dishes marked ◦. Tasting menu available for the whole table.
To Begin
- Heirloom Tomato & Stracciatella◦18
Basil oil, sourdough crumb
- Charred Octopus22
White bean, salsa verde, preserved lemon
- Wild Mushroom Tart◦19
Taleggio, thyme, toasted hazelnut
- Olive & Anchovy14
House focaccia, whipped butter
From the Fire
- Slow Lamb Shoulder38
Green olive, rosemary, polenta
- Line-Caught Sea Bass36
Fennel, brown butter, capers
- Cèpe Risotto◦30
Aged parmesan, shaved truffle
- Dry-Aged Ribeye46
Bone marrow, watercress (to share)
To Finish
- Olive Oil Cake◦13
Burnt citrus, crème fraîche
- Dark Chocolate Tart◦14
Sea salt, hazelnut praline
- Affogato◦11
Espresso, vanilla, amaretto
By the Glass
Our list runs to 200 bottles — ask the room.- Douro Red11
Touriga blend, decanted
- Alvarinho12
Cool, saline, Minho
- Grower Champagne18
Brut nature