Navy on white, serif titles between rules, hairline leaders and dishes in three columns.
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Kitchen, bar and happy hour, seven days a week.
Made for the middle of the table.
Peppercorn mélange, white truffle aioli and grated parmesan.
Crispy squid, jalapeño, yuzu aioli and fresh cucumber.
Gochujang glaze, crispy onions, chilli and lime.
Chipotle aioli, feta and crisp corn tortillas.
Sliced to order.
Pickled shimeji, yuzu broth and avocado purée.
Yuzu crab, avocado, cucumber and sriracha aioli.
Half a dozen with mignonette, horseradish and lemon.
Confit garlic butter, warm potato salad and dry-cured bacon.
Shiro miso, mushroom dashi, quinoa and bok choy.
Chargrilled sirloin, fries, horseradish cream and garden greens.
Black truffle cream, ricotta, spinach and parmesan.
Toasted coconut, Chantilly cream and almond crumble.
Almond florentine, berries and vanilla bean ice cream.
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