SAMPLE MENU
WEDNESDAY TO MONDAY EVENINGS
& WEEKEND LUNCH
SNACKS
Smoked almonds 4.5
Carlingford oyster, nduja & lime 3.5
Padron peppers 6
Organic sourdough w/ amontillado oil (3) 4
“Pujado Solano” Cantabrian anchovy toasts, preserved lemon aioli (2) 5.5
Charcuterie plate, balsamic onions, cornichons 16
SMALL PLATES
Blue fin tuna, ponzu, cucumber & coriander 18
Fresh burrata, almonds, XO 15.5
Beef tartare, Welsh rarebit, horseradish, cured egg yolk 17
LARGE PLATES
Iberico pork presa, morcilla sausage, romesco, baby leeks 27
Poached halibut, crispy chicken skin, mussel velouté, tenderstem broccoli 28
Winter truffle linguine 26
Vanilla custard tart, armagnac soaked prunes 8
Market cheese (3) with sourdough
There is a 12.5% Service Charge added to parties of 5 or more.
ALLERGENS AVAILABLE ON REQUEST