Burrata & Heritage Tomatoes

Creamy burrata with heirloom tomatoes, basil oil and flaked sea salt.

Crispy Calamari

Lightly breaded squid rings fried golden, served with aioli and lemon.

Beef Tartare

Hand-cut prime beef with capers, shallots, Dijon and a cured egg yolk.

French Onion Soup

Slow-caramelised onion broth topped with Gruyère-glazed sourdough croûton.

Margherita Flatbread

Stone-baked flatbread with San Marzano tomato, buffalo mozzarella and fresh basil.

Caesar Salad

Romaine, shaved Parmesan, house-made Caesar dressing and garlic croutons.

Soup du Jour

Chef's daily soup made from seasonal market vegetables. Ask your server.

NY Strip 12oz

Dry-aged 28-day NY strip, roasted bone marrow butter, watercress and fries.

Grilled Atlantic Salmon

Pan-seared salmon fillet, pea purée, samphire and lemon beurre blanc.

Beef Bourguignon

Slow-braised beef cheek in red wine with pearl onions, lardons and pomme purée.

Roasted Chicken Supreme

Free-range chicken supreme, roasted garlic jus, haricots verts and dauphinoise.

Pan-Seared Sea Bass

Crispy-skinned sea bass, saffron velouté, fennel and cherry tomatoes.

Truffle Tagliatelle

Egg tagliatelle with black truffle, aged Parmesan and brown butter.

Lobster Linguine

Half-lobster with linguine in a bisque-butter sauce and cherry tomatoes.

Wild Mushroom Risotto

Carnaroli rice with porcini, chanterelles, mascarpone and white truffle oil.

Cacio e Pepe

Roman-style tonnarelli pasta with Pecorino Romano and cracked black pepper.

Aperol Spritz

Aperol, Prosecco and a splash of soda over ice. The perfect aperitivo.

Espresso Martini

Freshly pulled espresso, vodka and coffee liqueur — shaken hard and cold.

Negroni

Gin, Campari and sweet vermouth — stirred, never shaken.

Flat White

Double ristretto with steamed micro-foam milk. House-roasted beans.

Fresh Lemonade

Hand-squeezed lemonade with a hint of elderflower and fresh mint.

Warm Chocolate Fondant

Valrhona dark chocolate fondant, vanilla bean ice cream and caramel sauce.

Crème Brûlée

Classic vanilla custard with a perfectly caramelised sugar crust.

Tiramisu

House-made tiramisu with mascarpone, espresso-soaked ladyfingers and cocoa.

Flat White

Double ristretto pulled through steamed micro-foam. Silky and intense.

Espresso

Single origin espresso — bright, fruity and full-bodied.

Cortado

Equal parts espresso and warm milk — smooth with no bitterness.

Cappuccino

Classic Italian cappuccino with velvety foam and a dusting of cocoa.

Latte

Smooth espresso with steamed whole milk and a thin layer of foam.

Cold Brew

Steeped for 18 hours, served over ice. Smooth, low-acid and refreshing.

Iced Latte

Double espresso over ice with cold-steamed milk. Cool and creamy.

Matcha Latte

Ceremonial grade matcha whisked with oat milk. Earthy and calming.

Affogato

A shot of hot espresso poured over a scoop of vanilla bean gelato.

Turkish Coffee

Finely ground coffee brewed in a copper cezve. Rich, thick and aromatic.