Dinner Menu

OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44

CHILLED PEA SOUP
pickled green strawberries, spearmint, fava beans, jalapeño curry (gf/df/veg)
15

SNAP PEA SALAD
crispy pheasant egg, daikon, sunflower seeds, parmesan vinaigrette (gf/veg) (df available)
15

FLUKE CRUDO*
limoncello compressed beet, nettle, whey, smoked trout roe (gf/df available)
16

BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21

DUCK RILLETTES*
buttermilk panna cotta, green tomato jam, spring onion, toasted porridge bread
17

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34

POTATO GNOCCHI
lobster, wakame, english pea, roe butter, basil
26/36

TORTELLINI
stracciatella, caramelized onion, prosciutto, preserved citrus (gf/veg available)
20/28

RAVIOLO 
morel mushroom à la grecque, braised swiss chard, ricotta, aleppo pepper (veg)(gf available)
22 

GIGLI
braised duck, green garlic, asparagus, ricotta salata, sunflower seeds (gf/df/veg available)
21/29

HALIBUT*
artichoke, sorrel, sunchoke, squid ink brioche, vin jaune (gf/df available)
36

STEELHEAD TROUT*
arugula pesto, radish, ramps, cucumber, pistachio, dill (gf)(df/veg available)
32

ROCKFISH*
cockles, english peas, fennel, roasted potato beurre blanc (gf)(df/veg available)
32

PORK CHOP* 
tamarind glaze, coconut tahini, hakurei turnip, lacinato kale (df)(gf/veg available)
37

ROASTED DUCK BREAST* 
five spice, yu choy, fried dumpling, hoisin purée, shinko pear (gf)(df available)
34

GRILLED BEEF PICANHA* 
leek, bone marrow, carrots, parsley pistou (gf)(df/veg available)
37

LAMB TWO WAYS*
herb-crusted rack, braised neck, nettles, chickpeas, fava beans, salsa verde (gf/df)
38