Seasonal Menu
A Study in Flavour
Our menu changes with the seasons, guided by what is finest at market. All dishes are prepared to order.
A single bite to open the palate — compliments of the kitchen.
Smoked Trout Blini
Crème fraîche, dill oil, salmon roe
Mushroom Consommé
Truffle foam, chive, toasted brioche crouton
Composed starters designed to awaken curiosity.
Burrata & Heirloom Tomato
Aged balsamic, basil oil, Maldon sea salt, grilled sourdough
Seared Foie Gras
Brioche toast, fig compote, port reduction, micro arugula
Tuna Tartare
Avocado purée, sesame crisp, yuzu ponzu, tobiko
Roasted Beet Salad
Whipped goat cheese, candied walnuts, sherry vinaigrette
The heart of the evening — each plate a complete expression.
Seared Duck Breast
Aged cherry reduction, celeriac purée, wilted spinach, micro herbs
Pan-Seared Scallops
Cauliflower velouté, crispy capers, saffron oil, pea shoots
Dry-Aged Beef Tenderloin
Truffle jus, pomme purée, roasted bone marrow, watercress
Roasted Halibut
Saffron beurre blanc, fennel confit, cherry tomato, crispy capers
Wild Mushroom Risotto
Aged Parmigiano, black truffle shavings, chive oil, toasted pine nuts
A considered close — sweet, textured, and unhurried.
Dark Chocolate Tart
Salted caramel, cocoa tuile, Chantilly cream, gold leaf
Crème Brûlée
Madagascar vanilla, caramelised sugar crust, seasonal berry compote
Cheese Selection
Three artisan cheeses, honeycomb, quince paste, walnut crackers
Mignardises
A selection of petit fours — compliments of the kitchen
The full expression of the kitchen — seven courses, guided by the chef.
Seven-Course Tasting Menu
Amuse-bouche through dessert, with optional wine pairing. Available for the full table only. Please notify us at time of reservation.
Wine Pairing
Sommelier-selected wines, one pour per course
Menu items and pricing are subject to change. Please inform your server of any dietary requirements.
The Full Experience