Our Menu — 03 Signatures
Small plates from the morning harvest, wood-fired mains butchered in-house, and a cellar the sommelier mostly keeps to herself.
Starters
Farm-led small plates from the dawn produce markets — raw, cured, and barely cooked. 12 — 28
Mains
Wood-fired mains, fished and butchered in-house, finished over coals at the pass. 34 — 58
Cellar
A hundred bottles: amber, skin-contact, low-intervention — from growers the sommelier drinks with. 48 — 240