top of page

The menu is available Tuesday - Sunday from 6pm. Please note that we are closed every alternate Saturday & Sunday in March.


We are not turning tables - you will have the table for the whole evening.

This menu has to be booked by all guests at the table, we are not combining it with the short tasting menu.

Bookings can be made through ResDiary only, we are not taking bookings over the phone or social media. If you would like to book a table for more than 4 people - please contact us directly through email -

Menu is subject to change.

10 course dinner /  winter menu

95e per person

40e  optional wine pairing

kohlrabi carpaccio

avocado and kale gazpacho

beetroot, fermented green peppercorn


monkfish ceviche

sudachi, green chilli

mustard, cucumber, pickled shallot


poppy seed & tarragon bread

wild garlic butter


smoked, cured and grilled fish soup

chorizo, chive, dill


featherblade croquette, sour cream

horseradish, beef jus, celeriac


lamb rump, wild & black garlic, parsnip

pickled apple, green peppercorn sauce




gnocchi, hazelnut, st Tola goats cheese

pear poached in Atlantic Dry mead, leek ash


Young Buck blue cheese

walnut brown soda bread, truffle honey


Velvet cloud sheep’s yoghurt

coconut, pineapple, mandarin

habanero chilli

rum baba

white chocolate, blackcurrant


Marco Cocoa chocolate bonbon

Sacher cake

white chocolate, walnut and tonka bean fudge

We can cater for a vegetarian diet if requested upon booking. Please notify us if you have any allergies or dietary requirements since we won't be able to change the menu during dinner.

Menu is subject to change.

The menu contains all 14 allergens, some in traces.

bottom of page