12 Aug On the menu this week.
The UK Bluefin tuna belly from last week was such a hit, we’ve kept it on – now also featured on our set menu. We’re serving it with a rich wild mushroom, white pepper and ginger sauce – super aromatic and the perfect match for this buttery belly.
This week we’re also bringing back an old favourite for our giant prawns –the smokey, umami XO sauce. It’s taking the place of the chicken fat and hot sauce because we’ve missed it.
And yes, we’re still wood fire BBQing huge Tomahawk steaks to share, with your choice of bone marrow or the fermented mandarin hot sauce.
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 12
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 // Tuna Belly 37 // Carrots, peanut Dukkah 18
Our set menu this week:
Confit onions
Roasted carrots
Beef tartare
Celeriac, apples
Tuna belly
Lamb, green herbs
Milk bomb