KITCHEN
Our menu shifts with the seasons and the stories we want to tell. There’s no playbook-just good ingredients, thoughtful execution, and plates that feel both familiar and surprising.
Come hungry, come curious.
3 COURSE TASTING MENU
Always thoughtful. Always a bit special.
55 per person
1st
Warm Rapini & Blistered Tomato Salad - with za’atar ricotta cream, spiced honey and GF breadcrumbs
2nd
Duck & Rhubarb - Seared duck breast with poached rhubarb, scallions, parsnip sour cream purée and rhubarb gastrique
or
Cod & Hodge Podge - Fried cod cheeks & tongues with a hodge podge of new potatoes, baby carrots and yellow beans all cooked in a lobster bisque
3rd
Jelly in my Belly - lime leaf cold foam, lychee, coconut and mango three layer gel, dehydrated strawberries, fresh mango, mango popping pearls, streusel