9 courses

Available at Dinner, Tuesday – Saturday.
 On Friday & Saturday evening,
no other menu is served

Foie gras/ black fig/ matcha
Vin Santo dell’Empolese, Cantine Leonardo Da Vinci, 
Chianti, Tuscany, ITA, 2011

Duck/ red grape/ beetroot/ English wasabi
Côtes du Rhône Villages Valréas, Domaine La Décelle,
S. Rhône, FRA, 2018

Scallop carbonara/ coppa/ black pepper spätzle
Falanghina, Villa Raiano, Beneventano, Campania, ITA, 2020

Quail/ English asparagus/ quail’s egg/ morel
Bacchus, Poynings Grange, W. Sussex, GBR, 2018

Crab/ chicken thigh/ fermented tomato
Albariño, Etiqueta Ámbar, Bodegas Granbazán,
Vilanova de Arousa, Rías Baixas, ESP, 2019

Monkfish/ Darjeeling dashi/ broccoli
Koshu – Skin Contact, Gris de Gris, Château Mercian,
Yamanashi, JPN, 2019

“Three Little Pigs”/ alliums/ hay
Chardonnay, Felino, P.Hobbs x Viña Cobos, Mendoza, ARG, 2019
or
Lamb rump/ North Indian spice/
goats’ curd raita/ coriander salsa verde
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019

Strawberry/ toast/ butter
Sauvignon/ Chardonnay/ Riesling/ Rupe Re Vendemmia Tardiva, Cavit, Trentino, ITA, 2017

Cherry Bakewell soufflé/ pastry ice cream
Muscateddu Rouge, Domaine Fiumicicoli, Corsica, FRA, N.V