Starters

Hand-cut beef tartare with Amalfi lemon mustard, raspberry vinegar marinated onions, and a rosemary and orange bread crumble.

Creamy buffalo burrata served with a medley of red and yellow cherry tomatoes, topped with savory anchovy fillets

filled with creamy ricotta, zesty lemon, cracked black pepper, and fresh basil."

beetroot, fennel salad, and orange dressing

served with refreshing cucumber water, spring sprouts, lemon zest, and crunchy almonds

Panko-crusted prawns with light spicy sweet and sour sauce

with green apple and lemon gel.

A curated selection of local cured meats and cheeses, served with fruit preserves and walnuts