Our Menu

Hand-crafted sourdough with cultured sea salt butter.

Creamy forest mushroom blend with white truffle oil.

Gin-cured salmon with dill cream and crispy capers.

Grade A5 Wagyu with roasted root vegetables and red wine jus.

Fresh sea bass with lemon-herb crust and seasonal greens.

Creamy arborio rice with porcini mushrooms and aged parmesan.

Molten chocolate cake with Madagascar vanilla gelato.

Silky panna cotta with local honey and lavender infusion.