Betteraves et Chou Frisé
Roasted beetroot, black kale, taro chips, grapefruit vinaigrette, pistachios, coconut crème fraîche
January 21 - February 8 5pm-10pm 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
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
Spice rubbed pork chop, green olive & walnut risotto, celeriac & horseradish remoulade
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