Menus – Host Restaurant

The menu below is an example, we change it daily for seasonal and fresh products

16.5 | 99
Pardas ‘Hermos’, Catalonia ’18
Xarello & Sumoll aged 3 years. Dry, mouth watering adicity, limestone minerality 12%
48
Meinklang ‘Prosa’, Austria ’24
A natural rose Pet Nat. Fruity & juicy with uncomplicated sweetness. 10.5%
140
Champagne, Gaspard Brochet
Precise, bone-dry grower champagne. Green apple, citurs & red berry with brioche & chalky mierality.12.5%

10 | 50
Jasmin Sparkling Tea
Our non alcholic sparkling option made by a sommelier from Copenhagen

11 | 51
Les Prunes Blanc De Mando ’23
Mando grape from Valencia. Wild Strawberry, blood orange & spice. Natural. 11%
58
Redoma Douro, Niepoort ’24
Bright red berry & rhubarb. Light, structured, mineral. Gastronomic 12.5 %

9 | 39
Corte Dei Mori, Sicily ’22
100% Grecanico. Dry , floral notes. 12.5%
10 | 40
Oniric Blanc, Catalonia’24
Old vine Xarel-lo. Light, refreshing. 10.5%
11 | 52
Lirondo, Castilla y Leon ’25
Natural Verdejo. Fresh citrus & Baked apple with a mineral, textured finish. 13.5%
13 | 64
Luis Seabra Xisto, Douro ’23
Bright concentrated fruit, with a creamy, round texture. Oak for 5 months 13%
15 | 75
Domaine Rijckaert, Arbois ’22
Jura Chardonnay. Aged in oak barrels. Fruit & minerality, creamy finish 13%

45
Fordaliso, Roccafiore ’24
Fresh & elegant with delicate floral aromas. Citrus & white peach notes 11.5%
48
Domaine Haute Fevrie, Muscadet
Dry & crisp. Lemon, red apple & sea like salinity. 9 months lees ageing 12.5%
53
W. Stempel Gruner Silvaner ’24
Ultra refreshing citrus & orchard fruit with a savoury herbal twist. 12%
54
GG. Lombardo, Gavi, Piemonte ’23
Single Vineyard Cortese, calcareous soil. Very mineral, lemon, juicy acidity 13%
55
Juanjo Tellaetxe, Bilbao ’22
‘Txakoli’ made by a Jesuit priest! Sharp, dry, herbaceaous, apple & citrus. 12.5%
60
Leirana Albarino, Rias Baixas ’23
Fresh and mineral with crisp acidity. 12.5%
65
C’an Verdura Supernova ’23
Moll is an indiginous variety of Mallorca. 60 year old vines. Melon, nectarine. 12.5%
82
A. Paul, Flight of Furious Fancies ’24
Stellenbosch natural Chenin Blanc. Fresh, mineral with citrus & apple. 13.5%

9 | 40
Dona Cepa, Douro ’21 (9 | 40)
Soft & ripe tannins with moderate acidity. Good intensity, notes of cherry. 13.5%
10 | 50
Birak, Navarra ’24
Garnacha & Tempranillo. Light & vibrant, balanced acid. Strawberry, cherry. 12.5%
10 | 55
Sette 1 Litre, Piedmont ’24
Barbera blend. Fresh, bright fruit & refreshing acidity. Uncomplicated 13.5%
13 | 63
Matas Altas, Bodega Cerron ’24
4th generation Monastrell from 90 y.o vines. Dark, red fruit, great freshness. 14%
16 | 78
S. Lorenzo Burello, L. Marche ’20 (16 | 78)
Old vine Montepulciano & Sangiovese. Blackberry flavours, peppery herbs. 14%

40
Col D’ Orcia, Spezieri, Tuscany ’22
Organic blend of Sangiovese & Cilegiolo, young & fruity. Wild berries. 13.5%
46
Niepoort ‘Sempar’, Alentejo ’20
Dry with good structure and high acidity. Lots of dark fruit, medium body. 13.5%
52
Covolo, Vignale Di Cecilia ’22
Merlot & Cab Sauv blend. Fermented & aged in concrete. Fresh Fruit. 14%
55
Plan Des Moines, Cotes Du Rhone’22
Grenache & Carignan. Organic, dark berries, cedar, fleshy tannin 14.5%
60
Pies Negro, Rioja ’24
Vibrant & fruit-driven. Red berries, gentle spice & smooth tannins 14%
62
Gio Gio, Summer Wolff ’23
Unfiltered, natural Freisa blend from Monferrato, fresh & easy drinking. 13.5%
65
Il Terzo Grado, Juice Asylum ’23
Sangiovese dominated blend, Biodynamic, juicy wine from Monetelpuciano. 13%
74
Morgon, Domaine Lapierre ’23
Gamay – Silky, fresh Morgon with bright red berries and a hint of earthiness. 13.5%
76
Volpaia, Chianti Classico ’23
12 months in oak. Fresh red fruits & cherry.Juicy & elegant palate. 13.5%
78
Tenute Vercellino, Ferrucio ’23
95% Nebbiolo from Piedmonte. Fantastic fruit & spice with deep structure. 13.5%