COLD DISHES

Lightly cured Spring salmon 16
Rye, dill, smoked roe creme fraiche

Summer vegetable salad 15
Pickled, blanched and raw, crackling

Torchon of duck foie gras 23
Cherry, yogurt and sour brioche

Heirloom tomato salad 15
Fresh goat curd, peaches, basil

WARM DISHES

Snails and crispy chicken skin 17
Charleston gold rice, parsley, garlic

Pan fried veal sweetbreads on toast 15
Sauce gribiche with veal tongue

Grilled squid stuffed with pork and herbs 17
Crunchy potato, mint, cucumber

Baked Pacific oysters 18
Whipped garlic butter, truffle

MAIN DISHES

Roast lamb saddle 35
Zucchini, kale, marinated eggplant

Duck breast roasted on the bone 34
Salt baked beetroot, plums, confit leg meat

Roasted striploin of prime beef 36
Broccoli, horseradish, garlic and marrow emulsion

Pacific ling cod baked in brown butter 31
Black garlic, pork belly and greens

Pork chop 31
Smoked corn puree, chard, pepper condiment

Rockfish cooked over charcoal 29
Clams, peas, new potato