05 Aug On the menu this week.
We’re hoping for some good news tomorrow about getting our hands on some UK Bluefin tuna belly. If it comes in, we’ll be serving it BBQ’d with white peppercorn sauce on the large plates — and as a tartare with salted plums and a smoky coal oil dressing on the smalls.
On the oyster menu, there’s a roasted oyster with bone marrow, pickled seaweed and toast.
Our extra large tomahawk steak special sold out fast last week, so we’ve ordered more in and we’ll be charring them on the BBQ again to order again from tomorrow.
Dessert wise, we have a new addition, a white chocolate and lemon verbena torte with almonds and peach sorbet.
OYSTERS.
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy granita, lemon verbena// 5 each
ROASTED // Chicken fat, Allepo pepper // Herb butter // 6 each //Bone marrow & pickled seaweed 10
SMALL PLATES.
Beef Tartare 16// White Crab Kyiv 18 // Brown Crab Kaffir Soufflé 14//Tuna tartare 18 // Roasted Carrots, Peanut Dukkah 12 //Summer Salad 12 //Scallops, Yuzu 23 // Epic Prawn 24
LARGE PLATES.
Cote du beouf 76// Porterhouse pork chop 29 // Lamb rack chops 36// Tomahawk 85 //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