Menu
(Subject to change - please email us for the most current menu.)
| Soy pumpkin chips | 6 |
| Cumin-spiced popcorn | 6 |
| Wasabi beans and nuts | 6 |
| Warm olives | 7 |
| Jamón Ibérica de Bellota with blue cheese mousse and macerated figs | 21 |
| Citrus-poached prawns with truffle aioli, witlof, radish and tomato salad, chopped walnuts and vanilla oil | 21 |
| Canadian scallops wrapped in pancetta on apple purée, black fermented garlic, apple and hazelnut salad | 18 |
| Mojito cured ocean trout with a red egg, finger lime caviar and Valencia orange jelly | 20 |
| Venison carpaccio crusted with Szechuan pepper, balsamic jelly, olive oil and chocolate paint, barberry and cress salad | 21 |
| Assiette of soused vegetable with Persian feta mousse | 20 |
| Soup of the day | 14 |
| Farmer's Plate – Mount Keira cured lamb, chickpea purée, cheese, cucumber and apple relish, olive bread | 21 |
| Green lentil dhal with apple yoghurt and roti | 16 |
| Sicilian eggplant stew with toasted almonds, oregano aioli and crusty bread | 16 |
| Moat-made meatballs in a rich napoli sauce, with grana padano and crusty bread | 18 |
| Braised lamb, roasted garlic labna, quinoa salad and flat bread | 30 |
| Salads | |
| Ancient grain salad of tomato, dates, toasted seeds, pistachio, mint, maple and lemon dressing | 16 |
| Warm roasted baby beetroot, Emma's marinated yoghurt cheese, bee pollen and seeded honey mustard dressing | 20 |
| Sides | |
| Jar of soused cucumber | 8 |
| Jacket sweet potato with oregano aioli | 8 |
| Ancient grain salad (small) | 8 |
| Breakfast radish with truffle aioli | 8 |
| Desserts | |
| Ginger beer panna cotta, Pimms and incaberry syrup, almond and pumpkin seed praline | 14 |
| Saffron and white balsamic poached pear with chocolate chai soup | 14 |
| Cheese board (ask your waiter for the day's selection) with olive jam, balsamic pear paste, fruit loaf and lavoche (per person) | 13 |