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The menu is available Wednesday - Sunday from 6pm.


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 /  spring menu

100e per person

50e  optional wine pairing

Deep fried bao bun

Braised chicken


Ginger and wild garlic consomme


Carrot two ways

Escabeche carrot tartlet

Orange glazed baby carrot


Scallops, textures of sweetcorn



Cured prawn tartare



Homemade bread, extra virgin olive oil and flavoured butter


Leek mosaic


Red mullet,roasted red pepper and ponzu sauce

Parsley emulsion




Slow cooked beef rib, spicy tomato chutney



Umeboshi sorbet, timur and white chocolate mousse



Roasted cocoa ice cream, orange and fennel seed foam

Candied fennel shavings


Tresviso cheese, rhubarb,

Walnut soda bread


Marco Cocoa chocolate bonbon

Rhubarb & rose Sacher cake

Crunchy violet flower jelly


tea and coffee included

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.

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