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tiny plates

whipped guinea hen crostini with oyster crème

signature chanterelle salad of eggplant blossoms

gluten-free range lamb breast served on a skewer in a brussel sprouts and mushroom granita

things

organic octopus with inverted kumquat and a charred béchamel paste

salsa verde pesto served with escargot and pickled jalepeño reduction

springbok burger with wild roses frites and extra-virgin olive oil, for dipping

enders

watercress gelato

fruit salsa with cream