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SAMPLE MENU

WEDNESDAY TO MONDAY EVENINGS

& WEEKEND LUNCH

 

SNACKS

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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

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Blue fin tuna, ponzu, cucumber & coriander 18

Fresh burrata, almonds, XO 15.5

Beef tartare, Welsh rarebit, horseradish, cured egg yolk 17

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LARGE PLATES

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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

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There is a 12.5% Service Charge added to parties of 5 or more.

ALLERGENS AVAILABLE ON REQUEST

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