30/10/2026
The summer menu. Now on.
Tuna carpaccio, pickled fennel and a red pepper-jalapeño vinaigrette. Burrata with tomato salad and honey balsamic. Prawn risotto, finished with coconut cream, chilli sambal and crispy shallots. Fennel and chilli sausage ragù through pappardelle, with aged parmesan and sourdough pangrattato. Southland venison with crumbed black pudding and rum apples.
Made properly, from the produce worth waiting for.
That’s five. The rest is best seen at the table. Book through the link in our bio.