Our Menu

with herbed oil

marinated manzanilla olives, queso en aceite, lavender marcona almonds, beet conserva with goat cheese tahini, fennel escabeche, warm bread

‘Wild Rosemary’ (Sheep and goats milk) | ‘Hootenany’ (Gouda style goats milk) | ‘Bamboozle’ (Goat and cows milk with beer washed rind) | ‘Fresh Chèvre’ (Goats milk) with preserved peaches, lavender honey, candied walnuts, warm bread

jamón serrano, negroni salami, salchichon, padron pepper salami, coppa serrano, guindilla peppers

4 year aged, marcona almonds

18 month aged, (from Castilla y León, Spain), marcona almonds

Salty Pork Bits salami, pimentón, dates, cabrales, vanilla oil

anchovy aioli, burnt lemon

wild caught anchovy, marinated manzanilla olive, guindilla, baguette

marinated white anchovies, lemon, espelette, vadouvan potato chips

marinated bangs island mussels, sherry vinegar, herbed aioli, guindilla, urfa, baguette

shrimp, espelette aioli, fennel & carrot escabeche, baguette

braised oxtail, caramelized onion, mahón cheese, baguette

marcona almond ajo blanco, honey crisp apples, manzanilla olive

pickled cucumbers, manzanilla olives, horseradish, egg yolk, dill, potato chips

saffron yoghurt, cara cara and blood oranges, meyer lemon vinaigrette, pistachios

oyster mushrooms, egg yolk, shallot, bread

hazelnuts, apple, fennel

octopus, chickpeas, tahini, brown butter, chermoula, lemon

baby back pork ribs, harissa honey, za’atar, labneh

braised cabbage, celery root, apple butter, hazelnuts

half roasted chicken, cider, calasparra rice, herbs

fried artichokes, salsa verde, lemon

horseradish labneh, crispy celery root, apple

chocolate-hazelnut fondue

smoked maple syrup, pecans

olive oil sabayon, hibiscus