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

FOOD MENUWINE MENU

Small Plates

  • 13
    Ventricina Salami, Gordal Olives & Tomato Bread
  • 14
    Crab Tostadas, Yellow Pepper Salsa & Coriander
  • 13
    Burrata, Italian Peaches & White Balsamic

Fresh Pasta

  • 15
    Tagliolini, Pecorino & Black Pepper
  • 15
    Tagliatelle, Ragu Bolognese
  • 15
    Pumpkin Cappellacci, Walnuts & Sage

Grill

  • 40
    Hannan’s Salt Aged Irish Rib Eye 400g
  • 24
    Piri Piri Chicken & Burnt Lemon
  • 30
    Wild Halibut, Spring Greens & Basil

Side Plates

  • 6
    McNally’s Leaves, Chicory, Tropea Onion & Pecorino
  • 6
    Sardinian Tomatoes, Olives & Chardonnay Dressing
  • 5
    Fried Potatoes & Roast Garlic Aioli

Chef’s Menu For Two

  • 50 pp

    Ventricina Salami
    Burrata, Peach & White Balsamic

    Tagliatelle, Ragu Bolognese
    Pumpkin Cappellacci & Walnuts

    CHOICE OF

  • 65 pp
    Hannans Salt Aged Rib Eye
  • 50 pp
    Piri Piri Chicken & Burnt Lemon
  • 50 pp
    Hake, Celeriac & Salsa Verde

  • Fried Potatoes & Garlic Aioli

    Leaves, Chicory & Pecorino

    Dessert To Share

Sparkling

  • 42
    Pét Nat, De Conti, Bergerac
  • 50
    Blanc De Blancs, Filipa Pato 3B, Bairrada
  • 12.5 | 74
    Franciacorta, 1701, Lombardy
  • 110
    Champagne, Goutorbe Bouillot Brut

Pink

  • 38
    Saint Andre Rosé, Côtes de Provence ‘18
  • 54
    Progetto Calcarius Rosé, Puglia ‘18

Mineral Driven Whites

  • 37
    Celler del Roure Cullerot, Valencia ‘19
  • 10.5 | 46
    Soave Classico, Filippi ‘18
  • 48
    Luis Seabra Xisto, Douro ‘18
  • 51
    Leirana Albarino, Rias Baixas ‘19
  • 74
    Chablis 1er Cru, Tremblay ‘18

Aromatic & Fruity Whites

  • 7 | 27
    Mandrarossa Grillo, Sicily ‘18
  • 32
    Vinho Verde, Cazas Novas ‘19
  • 8.5 | 39
    Von WInning, Weissburgunder ‘18
  • 43
    Guimaro Blanco Godello+, Ribeira Sacra ‘19

Complex & Full Bodied Whites

  • 9.5 | 42
    Chaume-Arnaud, Côtes du Rhône ’18
  • 49
    Jura Arbois Chardonnay, Rijckaert ‘18
  • 53
    Blank Bottle, Moment Of Silence, Wellington ‘19
  • 57
    Sylvain Pataille Bourgogne Aligoté, Côtes de Nuits ‘19

Chilled Reds

  • 32
    Fontana, Oveja Tinta, Uclés ‘18
  • 9 | 39
    Filipa Pato Dinamica, Baga, Bairrada ‘19
  • 42
    El Berrakin Garnacha, Gredos ‘19
  • 51
    The Juice Asylum, Montepulciano ‘18

Bold Reds

  • 7 | 27
    Pocas, Douro ‘18
  • 38
    L’Acino Chora, Calabria ‘16
  • 10 | 48
    La Stoppa Trebbiolo, Emilia-Romagna ‘18
  • 57
    Montelpulciano, Fattoria di San Lorenzo, Marche ‘15
  • 60
    Nebbiolo Langhe, Produttori del Barbaresco ‘18

Terroir Classics

  • 37
    Domaine Roche-Audran, Côtes du Rhône ‘18
  • 49
    Olivier Riviere Gabaxo, Rioja ‘18
  • 12 | 58
    Saint-Amour Beaujolais, Du Grappin ‘17
  • 66
    Côtes de Nuits Pinot Noir, Ambroise ‘17
  • 73
    Le Puy Emilien, Bordeaux ‘17

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