Dinner (Tuesday to Saturday 5 pm – Close).
Chef de Cuisine: Derek Ingram
6 BREAD | marinated olives | daily spread
9 HUMMUS | pickled carrots | chickpea crumb | yogurt | za’atar | crackers
6 POTATAS BRAVAS | kennebec potatoes | smoked aioli
6 PARMESAN FRIES | herbs | parmesan | smoked aioli
7 SCOTCH EGG | black garlic aioli
21 CHARCUTERIE PLATTER | assorted terrines and pâtés | pickles | crostini
13 EGGPLANT PARMESAN | caponata | fior di latte | basil
17 GNUDI | peas | asparagus | spring onion | milk crumb
14 STEAMED MUSSELS | lemon | thyme | grilled bread
17 GRILLED OCTOPUS | tonnato sauce | smoked potatoes | tomato | cucumber | frisée | tomato vinaigrette
16 SEAFOOD TOSTADAS | mussels escabeche | ahi tuna tartare
14 FENNEL CRUSTED ALBACORE | couscous | avocado purée | grapefruit
12 FRIED CHICKEN | dill ranch | chow-chow
15 LAMB MEATBALLS | harrisa | kalamata olives | feta | dukka
25 SMOKED WAGYU SIRLOIN | fried oyster | green romesco | jalapeño aioli
9 S’MORES | burnt marshmallow | milk chocolate crémeux | brownie | graham crumb
9 COFFEE POT DE CREME | whiskey cream | hazelnut praline | chocolate dipped biscotti
All plates are designed for sharing and will be served as they are ready.
all our sausages, bacon, pastrami, gravlax, roast, pastry and desserts are
hand-made, cured and smoked in-house with locally sourced ingredients and lots of love.
parties of 8 or more are subject to 18% gratuity. please advise your server of any food allergies. menu may change without notice.