The menu.
Refreshed every six weeks. We'll always have something for vegetarians, gluten-free guests, and the heroes who eat everything.
Tonight's offering
Prices in USD. Service charge added for parties of 6+.
Starters
Built to share or eat alone — every plate small enough that you'll still want a main.
Heirloom tomato salad
$14Burrata, basil oil, twelve-year aged balsamic.
Crispy calamari
$16Lemon aioli, parsley, sea salt.
Bone-marrow toast
$15Sea-salt focaccia, parsley, lemon, pickled shallot.
Roasted beet carpaccio
$13Whipped goat cheese, walnut praline, watercress.
Mains
Plated, paired, served warm. Half-portions available — just ask.
Pan-seared sea bass
$28Pea purée, brown butter, lemon.
Wild mushroom risotto
$22Aged parmesan, truffle, garden herbs.
Slow-braised short rib
$32Red wine jus, polenta, gremolata.
Roast lamb shoulder
$34Pomegranate molasses, jewelled couscous, mint yogurt.
Charred cauliflower steak
$20Tahini, dukkah, golden raisins, herb oil.
Hand-rolled cavatelli
$24Sausage ragù, broccoli rabe, chilli, pecorino.
Sides
$8 each — three for $20.
Charred broccolini
$8Garlic, lemon, chilli flake.
Garlic mash
$8Butter, cream, sea salt.
Heirloom carrots
$8Honey glaze, pistachio, mint.
Wood-oven focaccia
$8Olive oil, sea salt, rosemary.
Dessert
Made in-house. Pastry chef Lucia plates these herself.
Chocolate fondant
$11Vanilla bean ice cream, raspberry coulis.
Lemon tart
$10Italian meringue, candied zest, raspberry sorbet.
Affogato
$9Fior di latte gelato, espresso, amaretti.
Cheese plate
$18Three rotating cheeses, honey, walnuts, sourdough.
Allergy notice: ingredients are listed honestly but cross-contamination is possible in our kitchen. Tell us when you book and we'll work with you. Items marked V (vegetarian), VG (vegan), GF (gluten-free), NF (nut-free), DF (dairy-free), SF (spicy).