Cooked with the season.

Torn burrata, sliced heirloom tomatoes, basil, olive oil and flaky salt.

Hand-cut beef, cured egg yolk, capers, shallot, chives and grilled sourdough.

Roasted red and golden beetroot, whipped goat's cheese, candied walnuts and aged balsamic.

Charred cauliflower steak, whipped tahini, fresh coriander and lime.

Fire-grilled beef, garlic-herb butter, roasted garlic, blistered tomatoes and watercress.

Fire-glazed beef, charred peppers, mushrooms and red onion, baked in a blistered flatbread parcel.

Slow-braised short rib, soft parmesan polenta, glazed root vegetables and its own jus.

Whole roast free-range chicken, charred lemon, roasted garlic, thyme and rosemary.

Carnaroli rice, roasted wild mushrooms, aged parmesan and thyme.

Fresh pasta, black truffle, parmesan, and brown butter.

Wide ribbons, slow-cooked lamb ragù, parsley and lemon gremolata.

Rigatoni, spicy ’nduja and tomato sauce, fresh basil and aged parmesan.

Roasted pumpkin ravioli, brown butter, crisp sage, toasted hazelnuts and parmesan.

Grilled salmon, white miso glaze, pickled red onion, pumpkin seeds and saffron rice.

Seared scallops, cauliflower purée, brown butter, lemon zest and thyme.

Grilled octopus, smoked paprika, crushed potatoes, parsley and charred lemon.

Crisp-skin sea bass, lemon-caper butter, charred lemon and wilted greens.

Dark chocolate sponge, hazelnut crunch, ganache rosettes and a praline truffle.

Caramelised crust, soft creamy centre, fresh berries and biscuit crumb.

Pear poached in spiced red wine, vanilla ice cream and nut crumble.

Vanilla panna cotta, mixed-berry compote, fresh raspberries and mint.

Gin, bitter aperitivo and sweet vermouth over a hand-cut cube, finished with orange.

Blood orange, rosemary, citrus and sparkling water over ice. Alcohol-free.

Vodka, fresh espresso and coffee liqueur, with a fine crema.

Pressed lemon, rosemary syrup, soda and ice. Alcohol-free.