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STARTERS

Seasonal Soup
Changes daily 14.
CHARRED OCTOPUS
tahini -preserved tomatoes -japanese sweet potatoes - squid ink emulsion 24.
BUTTER LUTTUCE WEDGE
buttermilk dressing - red onions - preserved tomatoes - stilton blue cheese |-tarragon everything bagel spice 17.
DIVER SCALLOPS
basil risotto – fava bean – lemon – pecorino cheese – pink peppercorn 24.
HAMACHI CRUDO
coconut – strawberries – snap peas – citrus – cilantro emulsion 20.
BABY KALE
raspberries – kale – blueberries – granola croutons – Lural chenel goat cheesehoneycomb violet mustard vinaigrette 17.

STARTERS

Seasonal Soup
Changes daily 14.
CHARRED OCTOPUS
tahini -preserved tomatoes -japanese sweet potatoes - squid ink emulsion 24.
BUTTER LUTTUCE WEDGE
buttermilk dressing - red onions - preserved tomatoes - stilton blue cheese |-tarragon everything bagel spice 17.
DIVER SCALLOPS
basil risotto – fava bean – lemon – pecorino cheese – pink peppercorn 24.
HAMACHI CRUDO
coconut – strawberries – snap peas – citrus – cilantro emulsion 20.
BABY KALE
raspberries – kale – blueberries – granola croutons – Lural chenel goat cheesehoneycomb violet mustard vinaigrette 17.

ENTRÉES

FILET MIGNON
peruvian potato puree – garlic roasted green beans – crispy potato – bordelaise 50.
MAPLE LEAF DUCK BREAST
carrot- steel cut oats-cipollini- huckleberry jam- violet mustard 42.
BRANZINO
lemon quinoa -radish -salsa verde -carrot-cucumber salad 45.
RISOTTO
fava bean-basil-lemon-pecorino cheese, pink peppercorn 31.
AUSTRALIAN LAMB CHOPS
cous cous – dates – zucchini – preserved tomatoes- fried eggplant – mint yogurt sauce 50.
JIDORI CHICKEN
pot pie – roasted chicken – pea's & carrots –market vegetables- béchamel – croissant puffy pastry 36.
SKUNA BAY SALMON
lemongrass-coconut rice |-lentils - curry-coconut sauce -cilantro - pickled onions 41.

ENTRÉES

FILET MIGNON
peruvian potato puree – garlic roasted green beans – crispy potato – bordelaise 50.
MAPLE LEAF DUCK BREAST
carrot- steel cut oats-cipollini- huckleberry jam- violet mustard 42.
BRANZINO
lemon quinoa -radish -salsa verde -carrot-cucumber salad 45.
RISOTTO
fava bean-basil-lemon-pecorino cheese, pink peppercorn 31.
AUSTRALIAN LAMB CHOPS
cous cous – dates – zucchini – preserved tomatoes- fried eggplant – mint yogurt sauce 50.
JIDORI CHICKEN
pot pie – roasted chicken – pea's & carrots –market vegetables- béchamel – croissant puffy pastry 36.
SKUNA BAY SALMON
lemongrass-coconut rice |-lentils - curry-coconut sauce -cilantro - pickled onions 41.
v = vegetarian
pb = plant based (vegan)
gf = made without gluten
df = made without dairy
*This item is cooked to guest preference and/or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness.