Our Menu

Flown-in Italian burrata served with heirloom tomatoes, fresh basil oil, toasted pine nuts, and ten-year aged balsamic reduction.

Spanish octopus, slow-braised for four hours then finished over open coals. Served with smoked paprika aioli, pickled cucumber, and micro herbs.

Roasted bone marrow on sourdough toast with caramelised onion jam, gremolata, and a pinch of flaked sea salt.

Wood-roasted vine tomatoes blended with fresh basil, a touch of cream, and served with house-made focaccia for dipping.

Fresh Tsarskaya oysters served on crushed ice with classic mignonette, fresh lemon, and Tabasco. Available while stocks last.

28-day dry-aged prime ribeye, cooked to your preference over open hardwood coals. Finished with chimichurri butter and smoked sea salt. Served with your choice of two sides.

Whole sea bass roasted over applewood until the skin blisters and the flesh pulls clean. Served with charred lemon, caperberry salsa verde, and saffron oil.

Nigerian-spiced lamb shoulder, slow-cooked for eight hours until it falls apart. Served with saffron couscous, preserved lemon yoghurt, and harissa oil.

Carnaroli rice slowly cooked with a blend of wild mushrooms, finished with black truffle, aged Parmesan, and truffle oil.

Free-range chicken supreme, brined overnight and roasted over embers. Served with charred sweetcorn purée, crispy pancetta, and rosemary jus.

Six large tiger prawns, marinated in garlic, chilli, and lemon, grilled over high flame. Served with saffron butter sauce and warm crusty bread.

200g Wagyu beef patty, smashed on cast iron, topped with aged cheddar, caramelised onions, house pickles, and ember sauce on a brioche bun. Served with triple-cooked chips.

Warm dark chocolate fondant with a molten salted caramel centre, served with house-made vanilla ice cream and cocoa dust.

Espresso-soaked savoiardi, mascarpone cream, and a generous dusting of single-origin cocoa. Made fresh daily.

Classic vanilla custard with a perfectly caramelised sugar crust, finished at the table. Served with fresh seasonal berries.

Ask your server for today's flavours. Made in-house daily.

Bourbon, smoked demerara syrup, orange bitters, expressed orange peel. Served over a large ice sphere with applewood smoke.

Aged rum, fresh passion fruit, ginger syrup, lime juice, and a float of dark rum.

Aperol, elderflower liqueur, cucumber, fresh mint, prosecco, soda.

Gin, Campari, sweet vermouth, activated charcoal, burnt orange twist.

A sharing feast for two. Half rack of pork ribs, four tiger prawns, two lamb chops, and a whole spatchcock chicken, all cooked over open flame. Served with three sides of your choice.