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Creamy burrata, sun-ripened tomatoes, basil oil and sourdough crisps.
Marinated in garlic and lemon, grilled over charcoal with toum.
300g ribeye with rosemary butter, roasted garlic and hand-cut fries.
Double smashed patty, aged cheddar, house sauce and a brioche bun.
Crisp-skinned salmon with lemon beurre blanc and charred greens.
San Marzano tomato, fior di latte and basil on 48-hour dough.
Wild mushrooms, truffle cream, mozzarella and fresh thyme.
Fresh spaghetti, crisp guanciale, egg yolk and aged pecorino.
Molten dark chocolate centre served with vanilla bean gelato.
Three scoops of slow-churned gelato with berry compote.
Pressed lemons, garden mint and a touch of honey.
Chilled hibiscus infusion with orange and ginger.
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