Slow-charred leeks, brown butter hazelnut crumble, aged balsamic.

Oak-smoked burrata, heirloom tomato, basil oil, sourdough crisp.

Hand-cut beef, capers, pecorino, smoked sea salt.

Salt-baked beets, walnut praline, vegan crème fraîche.

45-day dry-aged ribeye, bone-marrow jus, confit garlic.

Pomegranate-lacquered duck, celeriac purée, charred chicory.

Aegean sea bass, fennel velouté, samphire, lemon ash.

Carnaroli rice, porcini, truffle pecorino, crisped sage.

Charcoal-roasted cauliflower, harissa, tahini, pickled sultanas.

Caramelised top, raw honey, candied kumquat.

70% single-origin chocolate, olive oil, smoked fleur de sel.

Slow-poached quince, clotted buffalo cream, pistachio dust.

Rye, smoked fig, walnut bitters, served over a single sphere.

Gin, rosemary-infused vermouth, bitter orange.

Amaretto, blackberry shrub, citrus, aquafaba silk.

House gin, bergamot cordial, brut sparkling wine.