refresh the page for a fresh set of specials


signature garden hare crostini with salsa verde

curated verbena salad of tomatillo blossoms

vegan carnitas served on a skewer in a purple basil and hungarian wax pepper paste

big plates

toasted freshwater shrimp with inverted kumquat and a charred mascarpone paste

celery juice pesto served with oxtail and radish reduction

springbok burger with pickled jalepeño frites and mascarpone, for dipping


north african peanut cake

tahitian panna cotta