Clair de Lune oysters, hot sauce

Gougère, parmesan, treacle

Raw fish, wasabi & desert lime

Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce

The Meat Room Felino Zingara salami 
Ricotta, figs, pepperberries
Eggplant, walnut, green olive, Guindillas
 

Casarecce, caramelised Jerusalem artichoke, shallot

Bottoni, beetroot, poppy seed, beurre blanc

Lakes Entrance whole flounder, romesco

Dry-aged pork cutlet, anchovy, sage, mustard

Farmer’s leaves

Royal Blue pommes purée

Passionfruit sorbetto, Fernet

Tulumba, black garlic, nigella seeds

Bleu des Causses, quince, lavosh - cow’s, France

Chef’s menu

Wine pairing