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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

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