Scallop crudo
$24.00Citrus, shiso, sea salt
First course
Raw and bright.
Spring pea veloute
$18.00Creme fraiche, mint
Main course
Wood fire and butter.
Dry-aged duck
$52.00Cherry, endive, jus
Turbot
$58.00Brown butter, capers, lemon
To finish
Dark chocolate fondant
$16.00Berries, vanilla cream