Kitchen

The menu

Plates change with the market. This is roughly tonight.

To start

warm, orange zest, fennel

baked daily, sea salt

anchovy, guindilla, olive

grilled peach, basil oil, black pepper

smoked egg yolk, capers, rye crisp

white beans, salsa verde

blue cheese, walnut, honey

brown butter, capers, lemon

aged parmesan, thyme

for two, bone marrow, chips

burnt top, crème fraîche

blood orange, mascarpone

espresso, vanilla, amaretto

A discretionary 12.5% service is added for tables of six or more. Please tell us about allergies.