The menu

A concise menu with a clear point of view.

Built around seasonality, direct flavour, and enough restraint to let every ingredient still feel like itself.

Menu detail

Current focus

Late summer produce, woodfire notes, bright herbs, and a quiet dessert finish.

Starters & lighter plates

Citrus glazed salmon

Light cure, lemon herb grain, roasted green beans, and confit tomato.

Today’s specialGluten aware

$24

Market tomato plate

Heirloom tomatoes, whipped feta, basil oil, olive crumb, and sea salt.

VegetarianSeasonal

$14

Charred brassica

Broccoli, smoked almond cream, pickled chilli, and toasted sesame.

Chef’s pickPlant-forward

$13

Main plates

Black truffle tagliatelle

Handmade pasta, cultured butter, black truffle, aged cheese, and lemon zest.

Chef’s pickVegetarian

$22

Saffron garden bowl

Cauliflower couscous, market greens, grilled fish, herbs, and toasted seeds.

PopularSignature

$18

Garden grain plate

Herb couscous, avocado, market vegetables, sesame crunch, and green tahini.

VegetarianLight lunch

$17

Dessert & drinks

Velvet cocoa cloud

Soft cocoa sponge, raspberry ripple, vanilla cream, and toasted pistachio.

PopularDessert

$12

Burnt vanilla tart

Stone fruit, crème fraîche, almond crumble, and a gently caramelised top.

Chef’s pickDessert

$12

House botanical spritz

Citrus, garden herbs, tonic, and a clean sparkling finish.

Zero-proofFresh

$10

Today’s special

Citrus glazed salmon

$24

Menu notes

Focused enough to change often.

Ingredients and pairings may shift with the market. Dietary guidance is available, and special requests are best shared at the time of reservation.