You are using an outdated browser. Please upgrade your browser or activate Google Chrome to improve your experience.
The Chef's Table
Beef sirloin, café au lait and tender stem broccoli OR Pan fried gnocchi, fricassee of mushrooms, asparagus ans nasturtium pesto with a selection of three seasonal side dishes Accompanied by a dessert of your choice
Crispy squid, baby gem cos lettuce, miso emulsion and avocado
Beef tartare, crispy potatoes, hazelnuts, grapes from the harvest and smoked Stanford
Butternut, feta cream, pomegranate, za'atar and wild roket
Pan-fried trout, cucumber, yogurt, crispy capers and a red pepper and walnut sauce
A La Carte
Pork belly, textures of corn, spring onion and a mustard jus
Pan fried gnocchi, fricassee of mushrooms, asparagus ans nasturtium pesto
Abalobi fish of the day, mussels, zucchini, artichoke and a garden herb beurre blanc
Beef sirloin, confit potatoes, café au lait and tender stem broccoli
Plum, white chocolate and rose mille feuille
Dark chocolate, mango and feuilletine
Peaches, Chantilly cream, coconut and lemon verbena
Selection of local cheese
Certain menu items may contain traces of nut, egg, soya, wheat, gluten and other allergens.
We are unable to guarantee the absence of these ingredients in the menu, unless prior arrangements are made.
A service charge of 10% will be added to tables of 8 patrons or more.
MAKE A RESERVATION ONLINE