Menu
À la carte
FISH CRUDO
buttermilk, fig leaf oil
16
CELERY CACIO E PEPE
Pecorino, black pepper
14
BURRATA
yellow & green zucchini, wild garlic pesto
14
FRIED ARTICHOKE
Labneh, schug
13
TARAMA
radish, sumac
12
STARTER OF THE MOMENT
marinated sardines, jalapeño sauce, rhubarb salad with fresh herbs, crispy breadcrumbs
9
CHARCOAL-GRILLED FISH
roasted fennel, fish bisque, olive tapenade, treviso
28
LAMB THREE WAYS
sirloin, flap & lamb tartare, sweet potato cream, apricot
32
POTATO RAVIOLI
green sauce, garden peas
26
CHICKEN THIGH SKEWER
glazed carrots, peas, amba yogurt, wild garlic pesto
25
CHARCOAL-GRILLED OCTOPUS
Confit leek, chickpeas, tahini cream with Sichuan pepper
29
DISH OF THE MOMENT
tuna ragout with confit cherry tomatoes, short-grain rice in brodetto, crème fraîche, crispy breadcrumbs, chives
21
Cheese
CHEESE PLATE
12
Desserts
PAVLOVA WITH BASQUE CHEESECAKE CREAM
rhubarb compote, poached rhubarb, grapefruit granita
13
NAMELAKA CHOCOLATE
tahini ice cream, loquat syrup cream, miso and white chocolate tuile
12
ROASTED APRICOT
frangipane, labneh ice cream, toasted almonds, verbena
13
ORANGE BLOSSOM CREAM
strawberries in strawberry syrup
9
Carte Blanche
Chef's tasting menu
Tuesday, Wednesday and Thursday evenings
€55
Wine pairing
€39
Lunch · June 16–19
STARTER
Watermelon | feta | fig leaf oil
or
Sardines | rhubarb | breadcrumbs | Thassos olives
MAIN
Hummus | fried aubergine | zhoug | pickled red onion | 7-min soft-boiled egg
or
Hummus | lamb ragout | carrots | pickled red onion (+2)
or
Chicken schnitzel | glazed carrots | red pepper sauce | green salad (+3)
DESSERT
Orange blossom cream | strawberries in strawberry syrup
Starter + Main + Dessert
25 €
Starter + Main or Main + Dessert
23 €
Main only
18 €