This menu draws inspiration from a diverse range of cuisines, from French and Italian to Spanish, North African, and Levantine influences— It is a tapestry of Mediterranean cooking.
Starters
Hispi Cabbage£ 10,00
roasted and spiced cabbage served with a pepper and almond sauce, topped with wild mushrooms VG GF
Harlequin Squash£ 10,00
roasted squash filled with a creamy whipped goat's cheese and tomato gel, topped with a shard of Grana Padano VG GF
Beef Carpaccio£ 15,00
coated in mustard and herbs, served with wild mushrooms and buttermilk and a mushroom paste GF
Tuna Crudo£ 16,00
bluefin tuna seasoned with a cucumber jalapeño salsa, topped with a mustard dressing GF
Mains
Roasted Aubergine£ 16,00
modern take on Imam Bayildi- roasted aubergine, tomatoes and peppers, creamy cashew cheese, stewed onion, leeks and preserved lemon VG GF
Homemade Cannelloni£ 20,00
filled with baby spinach and ricotta, spicy prawns and a smooth tomato sauce
Sea Bream Fillet