| Steak And Oyster Tartare |
$13.00 |
with champagne sabayon and bone marrow beignets |
| Lightly Smoked Salmon |
$12.00 |
with watercress-yogurt emulsion, pickled cippolini and brioche |
| Santa Barbara Spot Prawn Tartare |
$15.00 |
with market melons, burnt orange oil and pink salt |
| Oysters |
$14.00 |
with american sturgeon caviar, cucumber and horseradish |
| Asparagus |
$11.00 |
with lemon, chamomile and pumpkin seed tabbouleh |
| Brassicas |
$13.00 |
with toasted brewers yeast, mushroom and egg |
| Tomato |
$11.00 |
with raw milk panna cotta, summer vegetables and tomato dashi |
| Summer Corn |
$12.00 |
with burned avocado, whitefish roe and chicken skin |
| Mediterranean Sardines |
$20.00 |
with green goddess, trout roe and succulents |
| Diver Scallop |
$24.00 |
with field peas, courgettes, and fennel-mussel emulsion |
| Sauteed Spot Prawn |
$22.00 |
with cream of wheat, almond-red curry broth and garden herbs |
| Cod |
$23.00 |
with turnips, mushrooms, and black garlic broth |
| Crispy Chicken Thigh |
$20.00 |
with steelcut oats, carrots, pickled dates and moorish spices |
| Lamb Loin |
$30.00 |
with smoked eggplant, buckwheat mole and cashew cheese |
| Pecan Wood Smoked Brisket |
$19.00 |
with hoisin, tiny lettuce and root vegetables |
| Duck Breast |
$22.00 |
with beets, lavender granola and parsnip milk |
| Chicken Liver Mousse |
$8.00 |
with mushroom, hazelnut praline, pickled blueberries and toast |
| Littleneck Clams |
$10.00 |
with morcilla sausage, sunchoke and egg |
| Sea Urchin "Tataki" |
$10.00 |
with avocado mousse, hearts of palm and seaweed doritos |
| Octopus |
$12.00 |
with koshihikari rice, sauce nero, lardo and espelette |
