A seasonal tasting menu built around what our farmers, fishermen and foragers bring to the door each morning.
Green apple, cucumber, dill oil
Goat's cheese, hazelnut, smoked honey
Cultured butter, sea salt
Cauliflower, brown butter, caper
Egg yolk, truffle, aged parmesan
Fennel, saffron, mussel broth
Celeriac, black garlic, rosemary jus
Sorrel granita, buttermilk
Olive oil, sea salt, coffee
We cook what the season gives us, nothing more. Every plate is a small story about where it came from.Head chef · Your Name