Our kitchen team are playful creatures and love to experiment with plating. some dishes may not arrive exactly as shown!

DINNER

japanese style milk buns with bee pollen and whipped butter – $9

last years berries, focaccia – $33

chicken fried maitake, garlic scape ranch – $22

cooked and chilled side stripe shrimp with cucumber, apple and horseradish – $25

burnt nori, pickled kelp – $30

toasted yeast furikake – $22

 spruce, brown butter holly – $25

roasted carrots with a cashew cilantro sauce and a coffee, cumin condiment – $20

fragrant green sauce, ‘nduja cabbage – $30

 

spring things – $33

 

flowers and whey – $45

mint labneh, burnt orange – $58

potato, smoked fish & onion – $9

spekulatius, rose, rosehip – $30

three savoury danish donuts stuffed with stewed herbs and served a top a fresh herb emulsion – $19

vadouvan “taramasalata”, white spring lox – $27

 

almond, black currant leaf – $33

elderflower gribiche – $29

flowering red currant, malted barley – $28

wild rice miso – $25

alkaline noods, spicy carbonara – $33

 
ajo blanco, gooseberry matcha condiment – $36
 

swede pappardelle, burnt garlic – $52

 

crispy leg, bbq asparagus, lilac jus – $58

japanese style milk buns with bee pollen and whipped butter – $9

potato, smoked fish & onion – $9

last years berries, focaccia – $33

spekulatius, rose, rosehip – $30

chicken fried maitake, garlic scape ranch – $22

three savoury danish donuts stuffed with stewed herbs and served a top a fresh herb emulsion – $19

cooked and chilled side stripe shrimp with cucumber, apple and horseradish – $25

vadouvan “taramasalata”, white spring lox – $27

burnt nori, pickled kelp – $30

 

almond, black currant leaf – $33

toasted yeast furikake – $22

elderflower gribiche – $29

 spruce, brown butter holly – $25

flowering red currant, malted barley – $28

roasted carrots with a cashew cilantro sauce and a coffee, cumin condiment – $20

wild rice miso – $25

fragrant green sauce, ‘nduja cabbage – $30

alkaline noods, spicy carbonara – $33

 

spring things – $33

 
ajo blanco, gooseberry matcha condiment – $36
 

flowers and whey – $45

 

swede pappardelle, burnt garlic – $52

mint labneh, burnt orange – $58

 

crispy leg, bbq asparagus, lilac jus – $58

DESSERT

aerated hay custard with green apple and chamomile – $14

valrhona manjari chocolate panna cotta with peanut butter semifreddo and banana sorbet – $14

cassis, black currant leaf  – $14

basil, anise – $14

coffee mousse with caramelia, toffee discs and a malted barley crumble – $14

burnt honey, lemon – $9

prices not inclusive of tax