A LA CARTE

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START ER, MAIN & D ESS ERT 98

S n a c ks

Spring tart
s i x t e e n v e g e t a b l e s , j o s e l i t o , p o rc i n i i c e c r e a m

Scottish lobster mant i

asparagus, tomato, lemon, oscietra caviar +8

Black lemon cured halibut

white asparagus, olive cream, shallots

Beef tartare
s moked egg yolk , avoc ado, c rème fraic he, s pic ed c rack er

A ka r o a ki n g s a l m o n
curried mussel broth, green apple

Sautéed scallops
cauliflower, apple, confit egg yolk, bacon crumbs

Fremantle octopus
f e n n e l , o r a n g e , s p i c e d p o t a t o es p u m a

Ja p a n e s e ki n m e d a i
r o a s t e d b r o t h , r a d i s h , g o l d e n b e e t r o ot , l e m o n

Iberico pork collar

red onion salsa, walnuts, burnt garlic aioli

R o a s t e d p e ki n d u c k
swede, orange, enoki, nashi pear

Pyrenees milk fed lamb

prunes , pin e nuts and s weetbreads

Beef wellington
t ruffled pot at o puree (for 2 pers ons) +36

Jo s p e r g r i l l e d t h o u s a n d g u i n e a s s h o r t h o r n b e e f
Striploin (300g) +5 I Tenderloin (25 0g) +16

Sides
Pickled vegetable and romaine salad 10 I Tomato, burrat a, tapenade salad 12
Truffled potato puree 14 I Cumin roasted vegetables with honey 12

All pr ic es ar e s ubj ec t to s er vic e c har ge and tax