Betteraves et Chou Frisé
Roasted beetroot, black kale, taro chips, grapefruit vinaigrette, pistachios, coconut crème fraîche
January 21 - February 8 4:30pm-10:30pm Not available during Brunch $60 per person (beverages/tax/gratuity not included)
Roasted beetroot, black kale, taro chips, grapefruit vinaigrette, pistachios, coconut crème fraîche
Bisque croquettes, olive oil poached prawns, citrus aioli, fennel & dill salad
Fried chicken thighs, confit sun chokes, cilantro and harissa salsa
Wagyu beef, cipollini onion rings, green peppercorn caramel, aioli, caper berries, pine nuts
Fondant sweet potatoes, caramelized mushrooms, roasted Brussels sprouts, shaved root vegetables, BBQ tofu, vegan Bordelaise
Roasted lingcod, lemon fingerling potatoes, tamarind & tomato sauce, saffron rouille, pickled onion, red pepper
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Mussels, white wine, butter, braised celery & leeks, coarse black pepper
Spice rubbed pork chop, green olive & walnut risotto, celeriac & horseradish remoulade
Mussels, white wine, cream, smoked bacon lardons, spring onions
Chargrilled 12oz New York Steak, baby potato & confit garlic gratin, smoked tomato demi, grilled gem lettuce, pine nuts & Andalouse
Hazelnut & brown butter financier, dark chocolate mousse, dulce de leche, granola, cherries
Coconut cashew cheesecake, sticky toffee pudding, apple compote
Selection of cheese, seasonal accompaniments, lavash cracker
Nico Schuermans — Head chef