Menu
À la carte
CELERIAC CACIO E PEPE
Pecorino, black pepper
12
SEA FISH CRUDO
fresh fig, dukkah, wild herbs, fig leaf oil
15
MUHAMMARA
spiced walnuts, house zaatar, green leek oil
10
LAMB TARTARE
clarified butter focaccia, crispy potato, aïoli
16
KIMCHI-STYLE CUCUMBER
fermented zaatar, watermelon shatta
9
FISH-STUFFED OKRA
tempura, plums, buttermilk
16
AUBERGINE & LABNEH
fried aubergine, zhug, zaatar
12
CHARCOAL-GRILLED MUSSELS
confit cherry tomatoes, courgette curry
17
TEMPURA FISH WING
plum sauce
19
BURRATA
marinated courgette, pesto, young shoots
14
LABNEH AGNOLOTTI
corn cream, Parmesan
24
CHARCOAL-GRILLED FISH
puttanesca, roasted fennel, croutons
26
SCHNITZEL
roasted carrot, carrot jus, amba yogurt
24
LAMB THREE WAYS
coco beans, smoked aubergine, muscat grapes
29
OCTOPUS
baby potatoes, bang-bang tahini, chickpeas
28
Desserts
CHOCOLATE NAMELAKA, PINK PEPPER & CARDAMOM
sesame–white chocolate ice cream, cacao nibs
11
COCONUT RICE PUDDING
roasted fig, fig ice cream
9
BASQUE CAKE CREAM
fresh peach, peach ice cream, cacao nibs
12
PLUM FRANGIPANE
yogurt ice cream
12
Carte Blanche
Chef's tasting menu
Tuesday, Wednesday and Thursday evenings
€55
Wine pairing
€39
Lunch · July 21–24
STARTER
Chopped vegetable-stuffed tomato | labneh
or
Charred courgette | courgette and feta cream | raisins | toasted almonds
MAIN
Pici, barbecued red tuna | tomato sauce | pecorino
or
Alluma schnitzel | amba yogurt | glazed carrots | fresh salad (+3)
DESSERT
Fiordilatte ice cream | cherry compote | caramelized peanuts
Starter + Main + Dessert
25 €
Starter + Main or Main + Dessert
23 €
Main only
18 €