COLD DISHES

Venison tartare 18
Charred brussels, smoked yolk, sourdough croutons

Grilled octopus 16
Fennel, red pepper, squid ink crumb

Terrine of duck foie gras 23
Cherries, yogurt, brioche

Crispy pork and herring salad 15
Apple, kohlrabi, horseradish cream

WARM DISHES

Asparagus cooked over charcoal 16
Poached egg, parmesan, chicken fat hollandaise

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

Roast scallops and mushrooms 18
Sea urchin custard, bittercress

Baked Pacific oysters 18
Whipped garlic butter, black winter truffle

MAIN DISHES

Baked steelhead fillet 33
Artichokes, ramps, herb and roe crust

7oz Striploin of prime beef 35
Glazed carrots, peppercorn and herb butter

Fillet of Pacific ling cod with a sesame crust 31
Dungeness crab, celeriac remoulade, pear and buttermilk sauce

Slow cooked Kurobuta pork loin 31
Sunchoke, potato, pickled onion

Lamb shoulder cooked in milk 29
Salsa verde, lamb sweetbreads, turnips

Lightly smoked duck breast 32
Crisp confit leg meat, beetroot, cabbage