Albacore tuna confit 16
Soft boiled eggs, beans, potato bread

Elk pâté 18
Pickled chanterelles, cauliflower, rye

Torchon of duck foie gras 23
Preserved fruit, yogurt and sour brioche

Grilled squid stuffed with pork and herbs 17
Crunchy potato, mint, cucumber


Snails and crispy chicken skin 17
Charleston gold rice, parsley, mushrooms

Pan fried veal sweetbreads on toast 16
Sauce gribiche with veal tongue

Pasta stuffed with pumpkin 15
Apples, brown butter, pecorino fondue

Baked Pacific oysters 19
Whipped garlic butter, Burgundy truffle


Seared scallops and boneless chicken wings 33
Squash fritter, pear, sunchoke

Duck breast roasted on the bone 34
Salt baked beetroot, plums, confit leg meat

Beef tenderloin 38
Roasted carrot, charred onion, marrow and rosemary sauce

Fillet of Pacific ling cod 32
Fried cauliflower, lentils, grapes

Assiette of suckling pig 33
Grilled sauerkraut, potato, mustard

Roast lamb saddle 35
Zucchini, kale, marinated eggplant