What we're cooking

To start

• Grilled sourdough V $8

  Cultured butter, sea salt

• Charred leeks VG GF $14

  Romesco, toasted hazelnuts

• Burrata V $18

  Late tomatoes, basil oil, grilled bread

• Fluke crudo GF DF $19

  Citrus, chili, crispy shallot

Pasta

Made by hand every afternoon

• Tagliatelle V $28

  Wild mushrooms, brown butter, aged parmesan

• Cacio e pepe V $24

  Pecorino, black pepper

• Short rib ragù $31

  Pappardelle, gremolata

From the hearth

• Half chicken GF $32

  Salsa verde, fire-roasted potatoes

• Market fish GF Market price

  Brown butter, capers, charred lemon

• Dry-aged ribeye GF $96

  For two, bone marrow butter, greens

To finish

• Olive oil cake V $12

  Whipped mascarpone, roasted figs

• Dark chocolate tart V $13

  Sea salt, crème fraîche