Our Menu

Mussels, leek and cider cream with grilled sourdough.

Grilled sourdough, crushed San Marzano tomatoes, basil.

Prawns, squid and mussels with lemon and green leaves.

Fried prawns, spiced nuts and olives with aioli.

Slow tomato sugo, basil oil and aged parmesan.

Hand-cut pasta with six-hour beef ragout.

Blistered crust, fior di latte, basil, cold-pressed oil.

Pork and fennel meatballs in Sunday sugo with polenta.

28-day aged, charred greens and pan jus. Our signature.

Dry-aged patty, cheddar, pickles and beef-fat fries.

Half bird from the rotisserie with pan juices and greens.

Whole fish over oak with fennel, olive and charred lemon.

Toasted brioche, macerated berries and honey cream.

Dark, salted, rested overnight. Gone by nine most nights.

Crisp meringue, honey cream, market berries.

Three farmhouse cheeses with house preserves and crackers.