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shared plates

sun-grown moose shank crostini with crab aioli

nose-to-tail fava bean salad of radish blossoms

communal octopus served on a skewer in a eggplant and mascarpone

single doses

dehydrated garden hare with inverted kumquat and a charred extra-virgin olive oil paste

crème fraîche pesto served with veal and wild roses reduction

springbok burger with pickled rhubarb frites and extra-virgin olive oil, for dipping

finals

watercress gelato

red currant and green strawberry