31 Jul On the menu this week.
This week.
The Basque, Cantabrian, lightly smoked anchovies with thick spread, confit garlic butter and lemon zest is BACK 🙂
The Prawn Star is still getting lathered in chicken fat and fermented chilli and mandarin hot sauce (burnt butter for those pescatarians out there).
Our locally sourced Annabel strawberries are still tasting insanely good, so we’re super proudly serving our strawberries and cream dessert….as long as they’re tasting great and available it’ll be on the menu.
OYSTERS.
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy granita, lemon verbena
ROASTED // Chicken fat, Allepo pepper // Beef fat, chocolate stout // Seaweed, herbs
SMALL PLATES.
Beef Tartare 16// White Crab Kyiv 18 // Brown Crab Kaffir Soufflé 14//Roasted Carrots, Peanut Dukkah 12 //Summer Salad 12 //Scallops, Yuzu 23 // Epic Prawn 24
LARGE PLATES.
76// Porterhouse pork chop 29 // Lamb rack chops 36// Celeriac & apples 22 // Bouillabaisse 35 // Carrots, peanut Dukkah 18
Our set menu this week:
Confit onions
Roasted carrots
Beef tartare
Celeriac, apples
Bouillabaisse
Lamb, green herbs
Milk bomb